Making your own chicken nuggets is dead easy and these crispy chicken pops are a great, easy snack or lunch served with salad.
Ingredients
Full recipe with amounts can be found in the recipe card below.Â
- Chicken. I used boneless, skinless chicken breasts but you can use chicken thighs too.
- Flour.Â
- Eggs.Â
- Smoked paprika.Â
- Dried oregano.Â
- Salt and pepper.
- Oil, for frying. I use canola oil but any vegetable oil will work.
How to make chicken pops
- Bread the chicken: Chop skinless, boneless chicken breasts into bite-sized pieces. Season flour with salt, pepper, paprika and oregano and beat a few eggs into a separate bowl. Dip the chicken first into the flour, then into the egg and again into the flour. If you want a thicker coating, repeat this process.
- Cook the chicken: Heat oil in a large, deep pot over medium-high heat. Fry the chicken pops in hot oil until golden brown and crisp. Remove from the oil with a slotted spoon then drain on paper towels before serving.
Can I make this ahead?
The chicken is definitely best served immediately but the chicken can be chopped and kept covered in the fridge for up to a day. The breaded chicken can be kept at room temperature for an hour before frying. Cooked chicken pops can be reheated in a preheated oven for 10 minutes until hot throughout.
What to serve with chicken pops
- Easy oven baked fries with fry sauce
- Summer grilled corn salad
- Easy creamy condensed milk potato salad
- Easy spicy garlic baked potato wedges
Crispy chicken recipes

Crispy chicken pops
Making your own chicken nuggets is dead easy and these crispy chicken pops are a great, easy snack or lunch served with salad.
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Ingredients
- 4 large skinless de-boned chicken breasts
- 2 cups flour
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 3 eggs
- oil for frying
Instructions
- Heat the oil in a large, deep pot.
- Cut the chicken breasts into bite-sized chunks.
- Place the flour into a bowl and add the spices then whisk well to combine.
- Place the eggs into a separate bowl and whisk well.
- Coat the chicken first in the flour, dusting off the excess, then in the egg and again in the flour. You can repeat this step to create a thicker coating.
- Carefully place the coated chicken in the hot oil and fry for 3-4 minutes until the chicken is crisp and golden brown and cooked through.
- Remove from the oil and drain on kitchen paper.
- Serve with fresh lemon and ketchup for dipping.
Fixed tonight for dinner just as good or better than Chik fil lay
Batter stayed in great.
4 min. In Fry Baby..quick fix.
Can i do these in a toaster oven instead of frying them?
I haven’t tested it but it should be delicious.
Can these be cooked in an air fryer instead of oil?
I haven’t tested it but I’m sure they’ll be delicious in the air fryer.
Nice recipe, the breading is simple but I didn’t have oregano so that might’ve made a difference.
The oregano definitely adds a ton of flavour.
wow , chicken pops looks very delicious so yummy, Im looking for recipes and I want to try your recipes Crispy chicken pops , thanks for share
Thank you for this recipe! Just made these for lunch and they were so so good! And it was so simple!
I’m so glad you liked it! It’s a family favourite over here. 🙂
Aloha Alida! How much oil do you use, are the chicken nuggets deep fried or pan fried? Mahalo!
I deep-fried these but you can easily pan-fry them.
Wow, these look delicious. Was just saying how much I’m craving some chicken nuggets. YUM!
Thanks Robynne!