If we exclude fries, chicken nuggets are probably the most popular food among kids. Mine would happily eat them every week, and I can’t really blame them.
They’re crispy, easy to dip into sauce, and require no convincing at the dinner table.
These homemade sesame chicken nuggets are made with pieces of chicken breast rather than ground chicken.
The breadcrumb and sesame coating turns golden and crunchy, while the chicken stays tender inside.
Serve them with ketchup, garlic sauce, or honey mustard for dinner, an after-school snack, or a game day appetizer.
Ingredients You’ll Need
Chicken breast: Cut the chicken into similar-sized pieces so the nuggets cook evenly. Boneless, skinless chicken thighs can also be used if your family prefers darker meat.
All-purpose flour: Creates the first dry layer and helps the egg stick to the chicken.
Eggs: Beaten eggs hold the breadcrumb coating in place.
Breadcrumbs: Fine dry breadcrumbs give the nuggets an even coating. Panko breadcrumbs can be used for a rougher, crunchier crust.
Sesame seeds: Mixed into the breadcrumbs for extra crunch and a mild nutty flavor. White sesame seeds are easiest to see in the golden coating.
Paprika: Adds color and a mild savory flavor. Smoked paprika can be used if you prefer a slightly smokier taste.
Garlic powder: Seasons the coating without leaving pieces of garlic that could burn.
Salt and black pepper: Season both the chicken and the breadcrumb mixture so the nuggets are flavorful throughout.
Cooking oil: Use a neutral oil such as sunflower, canola, or vegetable oil for frying. For baked or air-fried nuggets, use cooking spray or brush them lightly with oil.
Fresh parsley: Optional, but it adds a little color and freshness before serving.
How to Make Sesame Chicken Nuggets
Prepare the chicken. Pat the chicken breasts dry and cut them into evenly sized pieces. Season with salt, black pepper, paprika, and garlic powder.
Set up the coating bowls. Place the flour in one shallow bowl and beat the eggs in another. Mix the breadcrumbs and sesame seeds in a third bowl.
Coat the nuggets. Dip each piece of chicken into the flour and shake off the excess. Coat it in beaten egg, then press it into the breadcrumb mixture until covered on all sides.
Heat the oil. Pour enough oil into a large skillet to cover the bottom generously. Heat it over medium heat until a breadcrumb dropped into the pan begins to sizzle.
Cook the chicken. Add the nuggets in a single layer without crowding the skillet. Fry for about three to four minutes per side, until the coating is crisp and golden and the chicken reaches an internal temperature of 165°F.
Drain and serve. Transfer the cooked nuggets to a plate lined with paper towels or a wire rack. Sprinkle with chopped parsley and serve warm with your favorite dipping sauce.
Recipe Notes
Cut the chicken evenly. Similar-sized pieces will finish cooking at roughly the same time. Nuggets that are too thick may brown outside before the center is fully cooked.
Press on the coating. Gently press the breadcrumb mixture onto each piece of chicken so it does not fall off during cooking.
Do not crowd the pan. Adding too many nuggets at once lowers the oil temperature and can make the coating greasy rather than crisp. Cook them in batches if necessary.
Keep the oil at medium heat. Oil that is too hot will burn the coating, while oil that is not hot enough will soak into the breadcrumbs.
Bake them instead. Arrange the coated nuggets on a lined baking sheet, spray or brush them lightly with oil, and bake at 425°F for about 18 to 22 minutes. Turn them halfway through cooking.
Use the air fryer. Place the nuggets in a single layer, spray them lightly with oil, and cook at 400°F for about 10 to 12 minutes. Flip them halfway through and cook in batches if needed.
Check that the chicken is cooked. The thickest nugget should reach an internal temperature of 165°F.
Store and reheat leftovers. Refrigerate cooked nuggets in an airtight container for up to three days. Reheat them in the oven or air fryer to restore the crisp coating.
Freeze them for later. Freeze the cooked and cooled nuggets in a single layer before transferring them to a freezer bag. Reheat directly from frozen in the oven or air fryer.