✔ Updated · Frying temperature corrected to 350°F, new step photos
My copycat Burger King chicken nuggets are small bites of white-meat chicken in a thin, crisp, peppery coating, made for dunking. Craving a full sandwich instead? Our copycat Burger King Royal Crispy Chicken Sandwich uses the same juicy, crunchy approach.
At a glance
The one tip that matters: fry at 350°F in small batches and check the biggest nugget with a thermometer. It's done at 165°F in the center, even if the crust looks ready sooner.
This copycat-style version uses whole chicken breast, a garlic-and-pepper seasoned flour, an egg wash and fine breadcrumbs for a smooth, even crust. The nuggets shallow-fry at 350°F in small batches and are ready in about 30 minutes, cooked through to 165°F. Air fryer and oven options, freezing tips and dipping sauce ideas follow the recipe card. Same crunchy-breading idea, different filling: try our copycat Burger King mozzarella sticks. For a small, kid-size sandwich, make our copycat Burger King Chicken Jr.
Why You'll Love These Chicken Nuggets
- Ready in about 30 minutes, from raw chicken breast to crisp, golden nuggets.
- Real chicken breast, in a thin, peppery coating of seasoned flour, egg and fine breadcrumbs.
- Freezer friendly: bread a batch, freeze it on a tray and fry from frozen.
What Are Burger King Chicken Nuggets Like?
Burger King's nuggets are small, bite-size pieces of white-meat chicken with a thin, crisp, peppery coating, made for dunking in sauce. This copycat-style version gets that texture with whole chicken breast, a garlic-and-pepper seasoned flour, an egg wash and fine dry breadcrumbs. Want something longer and skinnier for dipping? Make our copycat Burger King chicken fries.
The breadcrumb you choose makes the biggest difference to the finished nugget:
| Coating | Texture | Closest to Burger King? |
|---|---|---|
| Fine dry breadcrumbs | Thin, smooth and evenly crisp | Yes, our pick |
| Panko | Craggy and extra crunchy | Crispier, but a rougher crust |
| Crushed cornflakes | Very crunchy and deep golden | Good, with a slightly sweet note |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cut the chicken evenly. Same-size 1½-inch pieces cook through at the same rate, so none are dry while others are still underdone.
- Use fine breadcrumbs. They give the smooth, thin crust of a Burger King nugget. My first batch used panko: crunchy and tasty, but rougher and shaggier than the nugget I was after.
- Use the wet-hand, dry-hand method. Keep one hand for the egg and the other for the crumbs, so your fingers don't get clumpy and the coating stays even. It's how I taught Lucy to help with breading, and now her fingers come out cleaner than mine.
- Use a thermometer twice. Keep the oil at 350°F and check the largest nugget reaches 165°F inside. The crust can look done before the center is.
- Don't crowd the pan. Too many nuggets at once drops the oil temperature, so the coating soaks up oil and turns greasy instead of crisp.
Burger King Chicken Nuggets (Copycat Recipe)
4
servings15
minutes15
minutes300
kcal30
minutesCopycat-style Burger King chicken nuggets: bite-size pieces of chicken breast in seasoned flour, egg and fine breadcrumbs, shallow-fried at 350°F until crisp outside and cooked to 165°F inside.
Ingredients
- For the Chicken
2 boneless, skinless chicken breasts (about 1¼ lb)
- For the Seasoned Flour
1/2 cup all-purpose flour
1 teaspoon garlic granules (or garlic flakes, crushed)
1 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
- For the Coating
1 large egg
1/4 cup milk or water
1 cup fine dry breadcrumbs
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
- For Frying
vegetable oil, for shallow frying (about ½ inch deep in the pan)
Directions
- Prep the Chicken
- Trim the chicken breasts and cut them into even 1½-inch pieces so they all cook at the same rate. Pat them dry with paper towels.
- In a large bowl, mix the flour, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken and toss until every piece is evenly coated, then shake off the excess.
- Bread the Nuggets
- Set up two shallow bowls: whisk the egg with the milk or water in the first, and mix the breadcrumbs with the remaining ½ teaspoon salt and ¼ teaspoon pepper in the second.
- Using one hand for the egg and the other for the breadcrumbs, dip each floured piece in the egg, let the excess drip off, then roll it in the breadcrumbs, pressing gently so the coating sticks.
- Lay the breaded nuggets on a tray in a single layer and let them rest while the oil heats, so the coating sets and doesn’t fall off in the pan.
- Fry
- Heat about ½ inch of vegetable oil in a large, heavy skillet to 350°F (175°C), checking with a thermometer.
- Fry the nuggets in small batches without crowding the pan, 2 to 3 minutes per side, until deep golden. Let the oil come back to 350°F between batches.
- Check the largest nugget with an instant-read thermometer: it must reach 165°F (74°C) in the center. Drain on a wire rack or paper towels.
- Serve the nuggets warm with your favorite dipping sauces.
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Air Fryer and Oven Nuggets
- Air fryer: spray the breaded nuggets well on both sides with oil and cook in a single layer at 400°F for 8 to 10 minutes, flipping halfway, until golden and 165°F inside.
- Oven: bake on an oiled wire rack set over a baking sheet at 425°F for 15 to 18 minutes, flipping once, until crisp and 165°F inside.
- Spicy nuggets: add ½ teaspoon of cayenne and ½ teaspoon of paprika to the seasoned flour.
What to Serve With Chicken Nuggets
Burger King nuggets are all about the dip. Try them with our Burger King Zesty Sauce, barbecue sauce, Chick-fil-A sauce or hot mustard.
For a full fast-food spread at home, add Burger King onion rings, crispy fries or a homemade Whopper. More ideas are in our Burger King copycat recipes.
Make-Ahead and Freezing
Bread the nuggets up to 1 day ahead and keep them covered in the fridge on a tray, then fry straight from the fridge.
To freeze, lay the breaded, uncooked nuggets on a tray in a single layer until solid, then move them to a freezer bag for up to 3 months. Fry from frozen at 350°F, adding 1 to 2 minutes per side, and check that the center reaches 165°F.
Storing and Reheating
Keep cooked nuggets in an airtight container in the fridge for up to 3 to 4 days. Reheat them in a 400°F oven for 8 to 10 minutes or an air fryer at 375°F for 4 to 5 minutes, until hot through. The microwave works, but the coating goes soft. Our guide to reheating chicken nuggets has more options.
Frequently Asked Questions
How do you make Burger King chicken nuggets at home?
Cut chicken breast into bite-size pieces, toss them in flour seasoned with garlic, salt and pepper, dip them in egg and milk, then coat them in fine breadcrumbs. Shallow-fry at 350°F for 2 to 3 minutes per side, until golden and 165°F in the center.
Did Burger King change its chicken nuggets recipe?
Burger King has updated its nuggets over the years, so the ones on the menu may not taste exactly like the ones you remember. My copycat recipe recreates the classic style I remember: small pieces of white-meat chicken in a thin, crisp, peppery coating. It's a home recipe inspired by the original, not Burger King's own.
What temperature should I fry chicken nuggets at?
Heat the oil to 350°F (175°C) and fry in small batches so the temperature doesn't drop too far. Lower oil makes the coating greasy, while hotter oil browns the outside before the middle is done. The chicken is safe to eat when it reaches 165°F inside.
Can I make these chicken nuggets in an air fryer?
Yes. Bread the nuggets as usual, spray them well on both sides with oil and air fry in a single layer at 400°F for 8 to 10 minutes, flipping halfway, until golden and 165°F inside. The coating is a little drier than fried, but still crisp.
Can I freeze homemade chicken nuggets?
Yes. Freeze the breaded, uncooked nuggets in a single layer on a tray, then move them to a freezer bag for up to 3 months. Fry from frozen at 350°F, adding 1 to 2 minutes per side, and check that the center reaches 165°F.
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