Whenever my family was in the mood for fried chicken, I always made chicken tenders, never nuggets. However, one evening a friend of mine and I were cooking at another friend’s house and she showed me her method of making chicken nuggets, and I’ve been making chicken nuggets that way ever since.
I prefer this method for nuggets because it cooks the chicken evenly and efficiently, without the use of an air fryer or deep fryer taking up space in my kitchen. Just a simple stove top recipe for all to enjoy!
If you prefer chicken strips or tenders, my recipe for that is here.
I hope you enjoy this super easy recipe, tell me if you’ve made it in the comments!
Simple Skillet Chicken Nuggets
Equipment
- Cast iron skillet or large frying pan.
- Tongs
- Cutting board
- Sharp knife
- Gallon size plastic bag or large bowl
Ingredients
- 2 tablespoons olive oil
- 1/2 stick butter, divided
- 2-4 chicken breasts, cut into bite sized pieces
- 2 cups all purpose flour
- 1/2 tablespoon seasoned salt (can sub with kosher salt)
- 1/2 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper or Frank's Red Hot Powder (optional)
Instructions
- Heat skillet and oil over medium high heat for several minutes.
- Add flour and all seasonings to a gallon sized zip lock bag.
- Add chicken to bag, shake and turn bag until all chicken is coated.
- Add 2 tablespoons butter to oil and hot skillet. It should sizzle and melt immediately.
- Once melted, add chicken pieces. Fit as many in pan as you can without over crowding. I usually have to cook mine in two batches.
- Let cook for 5 minutes, then use tongs to turn chicken, or shake pan, and allow other sides to cook until all pieces are golden brown. This takes approximately 10-12 minutes. Remove chicken to paper towel lined bowl.
- Add 2 more tablespoons butter and cook remaining chicken until golden brown.
- Remove chicken with slotted spoon to paper towel lined bowl.
- Serve immediately. Enjoy!
Notes
This easy fried chicken nugget recipe doesn’t require any wet coating as the juice from the chicken will help the flour to adhere naturally. Feel free to sub out the spices to your tastes, just do not skimp on the salt.
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