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The Ultimate Double-Dredged Crispy Chicken Nuggets with Creamy Homemade Garlic Aioli Dip

A pile of golden, extra crispy chicken nuggets served with a side of creamy garlic dip.
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Follow this step-by-step guide to make homemade chicken nuggets with an extra crunchy coating and a simple, flavorful garlic dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for frying (about 2 inches deep)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced very fine
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon water (for thinning dip)

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. Season lightly with salt and pepper.
  2. Set up the dredging station: Place flour in one shallow dish. Whisk eggs in a second dish. Mix panko breadcrumbs, remaining salt, pepper, paprika, and garlic powder in a third dish.
  3. Double-dredge for crispiness: Take one piece of chicken and coat it thoroughly in flour, shaking off the excess. Dip it into the egg mixture, letting excess drip off. Immediately coat it completely in the seasoned panko breadcrumbs, pressing gently so the crumbs adhere well.
  4. Repeat the coating process: Dip the breaded chicken piece back into the egg wash briefly, then coat it again in the panko breadcrumbs. Press firmly to create a thick, craggy crust. Place coated nuggets on a wire rack.
  5. Prepare the dip: In a small bowl, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard. Stir until smooth. Add water one teaspoon at a time until you reach your desired dipping consistency.
  6. Cook the nuggets: Heat the oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
  7. Fry in batches: Carefully place 6-8 nuggets into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  8. Drain: Remove nuggets with a slotted spoon and place them on a clean wire rack set over a baking sheet to drain excess oil.
  9. Serve immediately with the homemade garlic aioli dip.

Notes

  • For an air fryer method, spray the coated nuggets lightly with cooking spray and cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway through.
  • To make ahead, freeze the raw, breaded nuggets on a baking sheet until solid, then transfer them to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • Use panko breadcrumbs; they provide superior crunch compared to standard breadcrumbs.

Nutrition

Find it online: https://epicureempire.com/crispy-chicken-nuggets-with-garlic-dip/