Pan fried chicken nuggets come out golden brown with a crispy coating and juicy center. They're full of flavor and cook fast in a skillet, no deep fryer needed. Serve them hot with your favorite dipping sauce for an easy meal everyone will want again.
Pan fried chicken nuggets are coated in flour, egg, and panko, then cooked in a skillet until golden brown. They cook fast, stay juicy, and come out crisp without a deep fryer.
Top Tips
Chicken: Buy thin sliced chicken at the grocery store or butcher shop. If your chicken breasts are not pre-sliced, place them between plastic wrap and pound lightly with a meat mallet to an even thickness before cutting.
Pat the chicken dry so the coating sticks and the oil doesn't splatter.
Seasoning: Season every step. Lightly salt and pepper the chicken before cooking, and season the flour so the flavor builds as you go.
Breading: Make sure to press the chicken into the panko so they are thoroughly coated, then let it sit a few minutes before cooking.
Oil: Make sure the oil is hot before adding the chicken. Drop in a piece of panko. It should sizzle right away.
Cook in batches: Don't crowd the pan. Use two skillets if needed and cook in batches so they get crisp.
Ingredients
See the recipe card below for exact amounts.
- thinly sliced boneless, skinless chicken breasts
- eggs
- all-purpose flour
- panko breadcrumbs
- kosher salt and black pepper
- garlic powder
- onion powder
- vegetable oil
- chopped parsley and lemon wedges for serving
How To Pan Fry Chicken Nuggets
Slice the chicken into 1-inch pieces. Pat dry with paper towels and lightly season with salt and pepper.
Set up three bowls. In the first, whisk the flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs with 2 tablespoons of water. Place the panko in the third bowl.
Dredge the chicken in the flour, shaking off the excess. Dip in the egg, then press into the panko until evenly coated.
Heat a large skillet over medium-high heat and add about ½ inch of vegetable oil. The oil should shimmer but not smoke.
Carefully place the nuggets in the pan. Cook in batches for 3 to 4 minutes per side, until deep golden brown and cooked through (165°F).
Transfer to a paper towel-lined plate or wire rack to drain. Finish with a squeeze of lemon and let rest a few minutes.
Serve hot with parsley, black pepper, and lemon wedges.
Cook in Batches
Don't crowd the pan. Cook the nuggets in batches so they brown instead of steam.
If you want to move faster, use two skillets at the same time. Heat both pans, divide the chicken, and cook in batches. You'll get about two batches per pan.
Keep finished nuggets on a paper towel-lined plate or wire rack while the rest cook.
Cooking Safety
Use caution when cooking with hot oil. Heat the oil over medium-high heat and don't let it smoke.
Carefully place the chicken in the pan to avoid splashing. Do not overcrowd the skillet, as this can cause the oil to bubble up.
Keep a safe distance from the pan and use tongs to turn the nuggets. If the oil starts to splatter, lower the heat.
Keep children away from the stove while cooking with hot oil.
Keeping the Chicken Warm
After frying, place the nuggets on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy.
Set the pan in a 200°F oven while you finish cooking. The nuggets stay hot and hold their crunch.
Dipping Sauces for Chicken Nuggets
Serve hot with dipping sauces, or use the nuggets in wraps, salads, or Crispy Pan Fried Chicken Tacos.
- Ketchup
- Mayo Ketchup (Pink Sauce)
- Honey Mustard Dipping Sauce
- BBQ Sauce
- Ranch Dressing
- Sweet and Sour Sauce
What To Serve With Chicken Nuggets
- Coleslaw
- Macaroni and Cheese
- Mixed Green Salad
- Dirty Rice
- Potato Salad With Pickles
- Caesar Salad (used the crispy chicken as your croutons!)
- French fries or tater tots
- Half sour pickles
- Corn on the cob
Storage
Freeze cooked nuggets for up to 2 months in a freezer bag. Reheat in the oven or air fryer until hot.
Store in an airtight container in the refrigerator for up to 3 days.
Leftovers and Reheating
Reheat in a skillet over medium heat with a few drops of oil, or in the air fryer at 350°F until heated through.
Looking for more chicken dinners? Check out our easy chicken recipes.
FAQ
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or avocado oil. They handle heat better and won't burn.
They should be deep golden brown on the outside and reach 165°F inside. Cut one open if you're unsure. The center should be white and juicy, not pink.
Yes. They stay juicy and have more flavor. Cut into equal pieces so they cook evenly.
Yes. Bread the nuggets and place them on a large plate. Cover and refrigerate for a few hours before cooking.
Make sure to press the panko firmly onto the chicken. Let the breaded nuggets sit for a few minutes before frying so the coating sets.
More Crispy Chicken Recipes
Pan Fried Chicken Nuggets
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 eggs
- 2 tablespoons water
- ½ cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- vegetable oil for frying
- chopped parsley and lemon wedges for serving
Instructions
- Slice the chicken into 1-inch pieces. Pat dry with paper towels and lightly season with salt and pepper.
- Set up three bowls. In the first, whisk the flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs with water. Place the panko in the third bowl.
- Dredge the chicken in the flour, shaking off the excess. Dip in the egg, then press into the panko until well coated.
- Heat a large skillet over medium-high heat and add about ½ inch of oil. The oil should look shiny, not smoking.
- Carefully place the nuggets in the pan. Cook in batches for 3 to 4 minutes per side, until deep golden brown and cooked through.
- Transfer to a paper towel-lined plate or wire rack to drain. Finish with a squeeze of lemon and let rest a few minutes.
- Serve hot with dipping sauces, or use in wraps, tacos, or salads.
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