Crispy Jumbo Chicken Nuggets
These aren’t your average little nuggets. They’re thick, juicy, and generously sized, so every bite is satisfying.
Coated in a crispy panko crust and seasoned to the core with our MAHMI Original All Purpose Seasoning, they bring bold, balanced flavor with every bite.
The flavor profile hits just right—savory garlic and onion, smoky paprika, earthy thyme and parsley, plus a subtle kick from cayenne and the warm color of annatto. It’s a well-rounded, crave-worthy blend that makes the chicken shine.
Perfectly crispy on the outside, tender and juicy on the inside, these jumbo nuggets are easy to make, freezer-friendly, and completely kid-approved. Whether it’s dinner, lunchboxes, or weekend snacking, they’ll disappear fast—especially with your favorite dipping sauce on the side.
Big in size. Big on flavor. Big win at the table. Once you make them, there’s no going back to the frozen aisle.
Ingredients:
1lb chicken breast, makes roughly 10-11 nuggets
1 tbsp MAHMI All Purpose seasoning
1 teaspoon salt
1 teaspoon sugar
1/4 cup cornstarch
1/4 cup water
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
3 cups vegetable oil
Recipe Steps:
Prepare the chicken:
Cut the chicken into chunks. Place the chunks into a food processor and blend until finely minced.
Add MAHMI All Purpose seasoning, salt, cornstarch, and water to the chicken. Process again until everything is fully combined and smooth.
Form the nuggets:
Use a 1-1/2 tablespoon, scoop to portion the chicken mixture.
Shape each scoop into a rounded rectangle using your hands to form a nugget.
Place the nuggets on a parchment-lined tray and freeze for 20-30 minutes so they firm up and are easier to handle.
Set up your breading station:
In one bowl, add the flour.
In a second bowl, beat the egg.
In a third bowl, add the panko bread crumbs.
This is your dredging line-up.
Coat the nuggets:
Take each chilled nugget and dredge it in the flour first.
Next, dip it into the beaten egg.
Then, roll it in the panko bread crumbs until fully coated.
Fry the nuggets:
Heat 3 cups of canola oil in a frying pot over medium heat.
Once the oil is hot, fry the nuggets in batches—don’t overcrowd the pot.
Cook for 6–8 minutes, or until golden brown and fully cooked through.
Drain and serve:
Remove the nuggets and place them on a paper towel-lined plate or wire rack to drain any excess oil.
Serve hot with your favorite dipping sauce.
