Homemade Panko Chicken Nuggets Recipe
Do you have a kid who can eat chicken nuggets every night of the week? I do. In fact, I’ve had a few. If this sounds familiar, you’re going to love this fun and budget-friendly twist on traditional nuggets. This panko chicken nuggets recipe brings crispy, golden-brown yumminess to your table using leftover-friendly ingredients and simple pantry staples.
The Surprising Ingredient in Panko Chicken Nuggets
These homemade panko-crusted chicken nuggets are a real mom-saver for a weeknight meal. But I have to confess. I didn’t actually use panko breadcrumbs the first time I made these.
I actually used…. Ramen noodles. They worked so well!
These copycat panko chicken nuggets are quick, crispy, and perfect for dipping in your favorite sauce. My daughter loves this zesty pizza sauce or ranch dressing for dipping
They’re also a smart way to use up small leftover bits of chicken or ramen noodles hanging around your pantry. Compared to boxed frozen nuggets with mystery ingredients like rib meat and natural flavors, this homemade chicken nuggets recipe uses real chicken and crunchy panko breadcrumbs (or crushed ramen) for the best results and fewer additives.
How to Make This Easy Panko Crusted Chicken Nuggets Recipe
If you’re trying to feed the whole family without spending a fortune, this panko chicken nuggets recipe is a good idea. You can prep and cook it in under 30 minutes using simple ingredients, many of which you likely already have in your kitchen.
The last time I made these, I skipped the panko breadcrumbs altogether and turned slices of my cheesy artisan bread into breadcrumbs. We used those instead and these nuggets were so good.
Ingredients
For the best crispy chicken nuggets, gather the following ingredients.
* 1 package of ramen noodles (any flavor, just use the noodles)
* 1 pound boneless skinless chicken breasts
* 1 egg
* 3 tablespoons flour (wheat flour or gluten-free if preferred)
* 1 teaspoon garlic powder
* 1 teaspoon black pepper
* 1 ½ teaspoons paprika
* 1 teaspoon salt
Directions
This nugget recipe uses an easy assembly line system to coat and fry each piece. For best results, prep your station before starting to cook. And get your kids to help!
1. Cut the Chicken
Slice your chicken breasts into 2-inch pieces or smaller if you want crispy chicken nuggets that cook fast. Keep sizes uniform for even frying.
2. Crush the Noodles
Place the ramen in a zip-top bag and crush using a rolling pin or food processor. You want small but textured crumbs—not dust—for a crunchy coating.
3. Set Up a Dredging Station
In one shallow bowl, mix the flour with all the seasonings. In a separate bowl, beat the egg until smooth. Keep the crushed ramen in another shallow bowl nearby.
4. Dip and Coat Chicken
Take a chicken piece and coat it in seasoned flour. Shake off the extra, dip into the egg mixture, then press into the crushed ramen. Repeat until all chicken is coated.
5. Fry the Nuggets
In a large skillet, heat vegetable oil over medium heat until shimmering. Fry chicken in a single layer—don’t overcrowd. Flip once after 3–4 minutes per side, or when golden brown. Drain on paper towels.
Serve your panko-crusted chicken nuggets hot with BBQ sauce, honey mustard sauce, or any of your favorite dipping sauce options. Pair with potato wedges, potato puffs, parmesan carrots, French fries, or a green salad.
Why This Recipe Works for Leftovers
If you’ve got leftover whole chicken, chicken strips, or even chicken tenderloins from a weekend roast, this baked chicken nuggets recipe is a great way to use them up. Just shred or cut them into small chunks and follow the same dredging and frying steps.
This is also a clever way to make use of extra ramen noodles and half-used spice jars. Buying panko bread crumbs or using crushed ramen instead of buying premade frozen chicken nuggets saves money and gives you control over the flavor.
Panko Chicken Nuggets Recipe FAQs
Wondering about cooking tips or ingredient swaps? Here are some of the most common questions readers ask. If yours isn’t listed here, leave it in the comments below.
Can I bake these nuggets instead of frying?
Yes. To make crispy baked chicken tenders with less oil, place your coated nuggets on a wire rack over a large baking sheet. Spray with olive oil spray or cooking spray and bake in a preheated oven at 400°F for 18–22 minutes, flipping halfway. You’ll still get that crispy nuggets texture without deep frying.
Can I make these in an air fryer?
Definitely. Arrange the nuggets in an even layer in your air fryer basket, giving them a little space between each. Air fry at 390°F for 10–12 minutes, flipping once, for golden brown results. Use cooking spray to help crisp them up even more.
How should I store leftovers?
Let leftover nuggets cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven, air fryer, or skillet over medium heat until warmed through and crispy again. For the best healthy chicken nuggets leftovers, skip the microwave to avoid sogginess.
The Best Copycat Panko Chicken Tenders
This panko chicken nuggets recipe delivers tender chicken nuggets with the perfect crunch and bold flavor. Whether it’s your first time making homemade chicken nuggets or you’re looking for new recipes to use up pantry staples, this one’s a winner.
With easy prep, low cost, and family-friendly flavor, these crispy nuggets just might earn a spot in your regular rotation. Check the recipe card next time you need a quick homemade alternative to the fast food restaurant version.
Like this recipe? Pin it for later!
Homemade Panko Chicken Nuggets Recipe
Equipment
- 1 frying pan
Ingredients
- 1 package of ramen noodles
- 1 pound of chicken breast.
- 1 egg
- 3 tbsp. flour
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 1/2 tsp. paprika
- 1 tsp. salt
Instructions
- Take boneless and skinless chicken breasts and cut them into slices, making sure they are of equal thickness. This will help the nuggets fry evenly and get juicy and perfect in every bite.
- Place the noodles in a ziplock bag. Close the bag. Using a wooden rolling pin, crush the noodles.
- For an irresistible crispy crust, we will create a dipping station. In one shallow bowl, pour the flour seasoned with salt and spices. In another bowl, beat the egg until smooth.
- Now for the fun part. Take a piece of chicken and dip it into the flour so that it is evenly coated. Shake off the excess flour, then dip the chicken in the beaten eggs so it is completely coated. Finally, place the egg-dipped chicken in a bowl of shredded ramen noodles, pressing lightly to make the breading stick to the chicken. Repeat this process with the remaining chicken pieces until they are all nicely coated with the ramen noodle breading.
- In a deep saute pan or skillet, heat vegetable oil over medium-high heat. There should be enough oil to partially cover the cutlets. Once the oil is hot and shiny, carefully add the oil-covered chicken cutlets in batches, being careful not to overcrowd the pan. Fry the cutlets for 3-4 minutes on each side or until golden brown and crispy. Using a spoon, transfer the finished nuggets to a plate lined with paper towels to drain excess oil.
