Crispy Chicken Nuggets with Panko and Parmesan | Sauce Test with Chili Sauce | Better than Store-Bought Nuggets
Published: 28.06.2026
Chicken nuggets don't have to be store-bought. Here, I make them from scratch with whole pieces of chicken breast, crispy panko, parmesan, garlic dressing, and a taste test of chili sauces on the side.
- Servings
- 2 servings
- Prep
- 5 min
- Cook
- 20 min
Ingredients
Chicken and Coating
- 300 g chicken breast
- 50 g all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 egg
- 50 g panko
- 2 tbsp grated parmesan
- Neutral oil for frying
Garlic Dressing
- 1 dl sour cream
- 1 small clove garlic, finely grated or pressed
- 1 small splash white wine vinegar
- A little lemon juice
- Salt
- Pepper
- A little garlic powder
Salad
- Iceberg lettuce
- Carrot in thin strips
- A little lemon juice
- A little salt
For Serving and Taste Test
- Chili sauces from Løkken Gård to taste
Instructions
- Mise en place: Cut the chicken breast into even nugget-sized pieces. Prepare three bowls for flour, egg, and panko. Get the salad, dressing, and sauces ready before frying.
- Mix the all-purpose flour with garlic powder, paprika powder, cayenne pepper, and salt in the first bowl.
- Lightly beat the egg in the second bowl.
- Combine panko and grated parmesan in the third bowl.
- Coat the chicken pieces first in the seasoned flour. Shake off any excess flour.
- Dip the pieces in the egg.
- Finally, coat them in the panko and parmesan mixture. Press the coating lightly to help it stick better.
- Heat a steel pan or regular frying pan with neutral oil over medium heat. Use enough oil to cover the bottom well.
- Fry the nuggets in batches. Do not overcrowd the pan.
- Cook until the coating is golden and crispy, and the chicken is cooked through.
- Feel free to place them on kitchen paper after frying.
- Serve with salad, garlic dressing, and chili sauces.
- Taste the sauces one by one with the nuggets, so you can truly appreciate which ones pair best.
Chicken nuggets became particularly famous through American fast food in the 1900s. The homemade version is more about texture and ingredient control. Here, whole pieces of chicken breast are used, panko for extra crispy coating, and parmesan for added flavor.
Flavor Profile
Crispy and light coating from panko, mild salty umami from parmesan, and juicy chicken inside. The garlic dressing adds freshness and roundness, while the chili sauces elevate the dish with fruitiness, acidity, smokiness, and heat.
Serving Suggestions
Serve the nuggets with salad and garlic dressing for a lighter option. If you want to make it more of a weekend treat, they pair well with fries, coleslaw, aioli, or chili mayonnaise. The chili sauces shouldn't just be a garnish here; they are an integral part of the video and make the dish more interesting than a regular nugget recipe.
Homemade chicken nuggets are an easy way to take something often associated with convenience food and make it much better at home. Instead of ground chicken, whole pieces of chicken breast are used. This provides better texture, a clearer meat sensation, and a juicier result.
The coating is built in three steps. First, seasoned flour, then egg, and finally panko mixed with parmesan. Panko gives a lighter and crispier coating than regular breadcrumbs, while parmesan adds depth and flavor.
Frying should be done over medium heat. If the pan gets too hot, the coating can darken before the chicken is cooked through. Fry in batches and give the pieces enough space in the pan.
Alongside, a simple salad and garlic dressing pair well. In this video, the sauces are also an important part of the experience. Several chili sauces from Løkken Gård are tested directly on the nuggets, making the dish more interesting than just nuggets with dip.
The great thing about this dish is that it can be both dinner, a weekend treat, and a snack. You can keep it quite simple with salad and dressing or make it more fast-food inspired with fries and various sauces.
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