There’s something about chicken nuggets that instantly transports you back to childhood—the crispy coating, tender chicken, and that familiar dunk into your favorite sauce. But for Pam, this recipe was born out of something a little different.

A few years ago, Pam was searching for a wholesome alternative to store-bought chicken nuggets after a national recall made her think twice about convenience foods. She wanted something safe, wholesome, and delicious enough for her family to devour without hesitation. After much trial and error, Pam created what her family calls the ultimate “recall-free” chicken nuggets.

And now? They’re a staple at gatherings, weeknight dinners, and even game days. You’ll want to keep this recipe on repeat—because once you try it, there’s no going back.

Why I Love This Recipe

Let’s be honest: chicken nuggets have a bit of a reputation. They’re often thought of as a “kids-only” meal, or something quick you grab from the freezer aisle. But Pam’s Chicken Nuggets are different.

These are made from real chicken breast, not the mystery meat you’ve heard horror stories about. They have a crispy, golden crust that’s seasoned just right—no bland bites here! And the inside? Juicy and tender, thanks to Pam’s smart marinating trick that locks in flavor and moisture.

The best part? You can batch cook them and freeze for later. So, whether you’re a busy parent, a college student, or just someone who craves nostalgic comfort food, you’ll always have a delicious, homemade option within arm’s reach.

Pam’s recipe uses simple pantry ingredients, which means you probably already have everything you need at home. No preservatives, no additives, and absolutely no recalls. Just pure, crispy, golden deliciousness.

Ingredients for Pam’s Chicken Nuggets

Ready to make these nuggets? Here’s everything you’ll need to get started. The best part is these ingredients are basic, but the flavors are anything but.

The Chicken

Chicken breast (boneless, skinless): The star of the show. Make sure they’re fresh and firm. Pam prefers using organic chicken breasts, cut into bite-sized chunks about 1 to 1.5 inches in size.

The Marinade

This is Pam’s secret weapon.

Buttermilk (or whole milk with a splash of lemon juice): Helps tenderize the chicken and adds flavor depth.
Garlic powder: For that subtle savory kick.
Onion powder: Adds mild sweetness and complexity.
Paprika (smoked or sweet): Gives a gentle smoky flavor and color.
Salt and pepper: Essential to bring all the flavors together.

The Breading

Here’s where the magic happens—crispy, golden, and flavorful.

All-purpose flour: The base of the breading.
Cornstarch: For extra crunch. It lightens the flour and ensures crispiness.
Panko breadcrumbs: Pam swears by panko for that extra crunch you’ll hear with every bite.
Grated Parmesan cheese: Adds a savory, umami note that sets these nuggets apart from the rest.
Dried herbs (optional): A little dried oregano or thyme can be mixed in for an herby touch.
Salt and pepper: Again, balance is key!

The Cooking Oil

Neutral oil for frying, such as canola or vegetable oil. You want an oil with a high smoke point that won’t overpower the nuggets’ flavor.

How Much Time Will You Need

You’ll be surprised how quickly these come together! Here’s the time breakdown:

Prep Time: 20 minutes
Marinating Time (optional but recommended): 30 minutes to 2 hours
Cooking Time: 15-20 minutes

In total, you’re looking at under an hour if you skip the longer marinade—or about 90 minutes if you really want to infuse the chicken with maximum flavor.

How to Make Pam’s Chicken Nuggets

Follow these detailed steps to create Pam’s famous, family-favorite chicken nuggets.

Step 1: Prepare the Chicken

Start by trimming any excess fat from the chicken breasts.
Cut the chicken into uniform, bite-sized chunks. About 1 to 1.5 inches is ideal—big enough for a satisfying bite, but small enough to cook through quickly.
Place the chicken pieces in a large bowl.

Step 2: Marinate the Chicken

Pour buttermilk over the chicken pieces until fully coated.
Add in garlic powder, onion powder, paprika, salt, and pepper.
Give everything a good toss until each piece is well coated.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for extra tenderness and flavor.

Step 3: Prepare the Breading Station

In a shallow bowl, mix together the flour, cornstarch, panko breadcrumbs, Parmesan, a pinch of salt, and some pepper.
You can also stir in a teaspoon of dried herbs if you want a subtle earthy flavor.
Set up a tray or plate nearby for the breaded nuggets.

Step 4: Bread the Nuggets

Remove the marinated chicken from the fridge.
One piece at a time, shake off any excess marinade, then dredge it through the breading mixture.
Press the breading firmly onto each nugget to ensure a good, thick coating that won’t fall off when cooking.
Set each breaded nugget onto your prepared tray.

Step 5: Heat the Oil

Pour your neutral oil into a heavy-bottomed skillet or deep pan—Pam uses about 1½ inches deep.
Heat the oil over medium-high heat until it reaches 350°F (you can test by dropping in a breadcrumb; it should sizzle and float).

Step 6: Fry the Nuggets

Working in batches (don’t overcrowd the pan!), carefully place the nuggets in the hot oil.
Fry for about 3-4 minutes per side, turning once, until the nuggets are golden brown and crispy.
Transfer the cooked nuggets to a paper towel-lined plate to drain any excess oil.

Step 7: Cool and Serve

Let the nuggets rest for a few minutes. They’ll stay crisp on the outside and juicy inside.
Serve warm with your favorite dipping sauces!

Substitutions

If you’re missing an ingredient, don’t worry—Pam has some tried-and-true substitutions.

Buttermilk Substitute

No buttermilk? No problem. Use whole milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes—it works just as well for tenderizing.

Breadcrumb Options

If you can’t find panko breadcrumbs, regular breadcrumbs will do. But for an even healthier twist, Pam sometimes uses crushed cornflakes—they give a super crunchy texture and a touch of sweetness.

Parmesan Cheese

Leave it out for a dairy-free version. Or swap with nutritional yeast if you want a cheesy flavor without the dairy.

Gluten-Free

Use gluten-free flour and gluten-free panko breadcrumbs—there are lots of great options out there!

Best Side Dishes for Pam’s Chicken Nuggets

Pam’s Chicken Nuggets are irresistible on their own, but they really shine with the right sides. Here are three of Pam’s favorite pairings:

Crispy Sweet Potato Fries
Their natural sweetness complements the savory crunch of the nuggets perfectly.
Creamy Coleslaw
A tangy, creamy slaw balances out the richness of the nuggets and adds a refreshing crunch.
Garlic Parmesan Roasted Broccoli
Pam loves adding this one for a bit of greenery—plus, it pairs beautifully with the Parmesan in the nugget breading.

Serving and Presentation Tips

There’s a reason why Pam’s nuggets disappear within minutes after serving—they don’t just taste amazing, they look irresistible too. Presentation can turn a simple plate of chicken nuggets into a restaurant-quality experience right at home.

Here’s how Pam makes her nuggets the star of the table:

Serve on a Wooden Board or a White Platter
Neutral backgrounds allow the golden nuggets to shine. A wooden board gives rustic charm, while a crisp white platter makes the colors pop.
Add Dipping Sauces in Small Bowls
Pam always includes at least three dipping options—think classic ketchup, creamy ranch, and maybe a honey mustard or spicy aioli. Small ramekins or mini bowls create a clean and inviting presentation.
Garnish for a Pop of Color
Sprinkle finely chopped parsley over the nuggets or add lemon wedges on the side. It adds color contrast and a little zing if anyone wants a squeeze of freshness.
Arrange Side Dishes Creatively
If you’re serving coleslaw, place it in a mason jar or a separate bowl. Fries can be served in a small basket lined with parchment paper to give that “bistro-style” feel.

Tips and Tricks to Make This Recipe Even Better

Pam has perfected these nuggets over time, and here are some of her best tips for taking them to the next level.

Double Dip for Extra Crunch
If you want ultra-crispy nuggets, dip the chicken pieces in the marinade again and then re-coat them in the breading mixture. You’ll get a thicker, crunchier coating.
Let Breaded Nuggets Rest Before Frying
After coating the nuggets, let them rest on a tray for 10-15 minutes. This helps the breading adhere better during frying, minimizing any chance of it falling off.
Maintain the Oil Temperature
Keep your oil at 350°F (175°C). If the oil’s too hot, the coating will brown too quickly and leave the inside undercooked. Too cool, and the nuggets will absorb oil and turn greasy.
Use a Wire Rack Instead of Paper Towels
After frying, transfer the nuggets to a wire rack set over a baking sheet. This prevents the bottoms from getting soggy.

Common Mistakes to Avoid

We’ve all had our share of kitchen mishaps, but these are the key mistakes Pam learned to avoid for consistently perfect nuggets.

Skipping the Marinate Time
Even 30 minutes in the buttermilk marinade makes a big difference. It tenderizes the meat and adds flavor. Skipping this step results in blander, drier nuggets.
Using Wet Hands to Bread
Use one hand for wet (marinated chicken) and one hand for dry (breading). This prevents clumps from forming on your fingers—and keeps the breading mixture cleaner.
Overcrowding the Pan
Crowding drops the oil temperature, resulting in greasy nuggets. Fry in small batches and reheat the oil between each.
Not Testing the Oil Temperature
If you don’t have a thermometer, drop a breadcrumb in the oil. It should sizzle immediately. No sizzle? The oil isn’t hot enough.

How to Store It

Got leftovers? (Unlikely, but just in case!) Pam has tried-and-true methods for keeping these nuggets fresh.

Storing in the Fridge

Place cooled nuggets in an airtight container.
Store in the refrigerator for up to 3 days.
Reheat in the oven at 375°F (190°C) for 8-10 minutes to keep them crispy.

Freezing for Later

After frying and cooling, spread nuggets out on a baking sheet. Freeze until solid (about 1 hour).
Transfer to freezer bags or containers. They’ll keep well for up to 3 months.
Reheat from frozen in a 400°F (200°C) oven for 15-20 minutes.

FAQ

Here are some of the most common questions Pam gets about her famous nuggets:

Q1: Can I bake these instead of frying them?
Yes! Place breaded nuggets on a wire rack set over a baking sheet. Spray them generously with cooking spray and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

Q2: What dipping sauces go best with these nuggets?
Pam’s favorites are honey mustard, ranch, spicy sriracha mayo, or good old barbecue sauce.

Q3: Can I make these nuggets in an air fryer?
Absolutely! Preheat your air fryer to 390°F (200°C). Place the nuggets in a single layer and cook for 10-12 minutes, flipping halfway through.

Q4: What’s the best way to make them gluten-free?
Use gluten-free flour and panko breadcrumbs. Also, double-check that your Parmesan is gluten-free, as some processed cheeses can contain additives.

Q5: Can I use chicken thighs instead of breast?
Yes! Chicken thighs will give you juicier nuggets with a slightly richer flavor. Just make sure to trim any excess fat before cutting into bite-sized pieces.