White Meat Chicken Nuggets from Roy Rogers feature tender, juicy white meat chicken pieces coated in a golden, crispy breading, delivering a flavorful and satisfying crunch in every bite.
Equipments
- Deep fryer
- Mixing bowl
- Tongs
- Baking sheet or tray
- Paper towels
- Slotted spoon
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko)
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Vegetable oil (for frying)
Using boneless, skinless chicken breast ensures your nuggets stay tender and juicy, closely matching the quality found in White Meat Chicken Nuggets from Roy Rogers. Panko breadcrumbs are preferred for a light, crispy texture that replicates the original crunch. Incorporate buttermilk in the egg wash to tenderize the chicken and enhance flavor absorption. Seasonings like garlic powder, paprika, and dried thyme provide a balanced taste profile similar to Roy Rogers' signature coating. Your copycat White Meat Chicken Nuggets will deliver an authentic, satisfying crunch with every bite when these ingredients are carefully balanced.
Instructions
- Cut chicken breast into bite-sized pieces on the cutting board using a knife.
- In a mixing bowl, whisk eggs and buttermilk together.
- In another bowl, combine flour, garlic powder, onion powder, paprika, salt, pepper, and thyme.
- Place breadcrumbs in a separate bowl.
- Dip each chicken piece in the flour mixture, coating well.
- Dip floured chicken into the egg-buttermilk mixture.
- Coat chicken pieces in breadcrumbs, pressing gently to adhere.
- Place coated nuggets on a baking sheet or tray.
- Heat vegetable oil in a deep fryer to 350°F (175°C).
- Using tongs, add chicken nuggets to the hot oil in batches, avoiding overcrowding.
- Fry nuggets for 3–4 minutes, or until golden brown and cooked through.
- Use a slotted spoon to remove nuggets from oil and drain on paper towels.
- Use a meat thermometer to ensure chicken has reached 165°F (74°C) internally.
- Serve hot.
Substitution
White Meat Chicken Nuggets from Roy Rogers copycat menu replicate the tender, juicy texture and crispy golden coating of the original, offering a delicious homemade alternative. You can substitute panko breadcrumbs with crushed cornflakes or crushed tortilla chips for extra crunch and a different flavor profile. If buttermilk is unavailable, use regular milk mixed with a tablespoon of lemon juice or vinegar to mimic its tangy texture. When frying, maintain oil temperature between 350-375degF (175-190degC) to ensure nuggets cook evenly without absorbing excess oil. Always use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) for safe consumption.
Tips
When preparing your chicken nuggets, make sure to cut the chicken into uniform pieces to ensure even cooking. Monitor the oil temperature closely, maintaining it at 350degF (175degC) to achieve a crispy exterior without undercooked interiors. Avoid overcrowding the fryer, as this can lower the oil temperature and result in soggy nuggets. Use a meat thermometer to check that the internal temperature of the chicken reaches 165degF (74degC) for safe consumption.
Nutritions
White meat chicken nuggets from Roy Rogers provide a high-protein option with lean chicken breast as the primary ingredient, supporting muscle repair and growth. The breading made from all-purpose flour and panko breadcrumbs adds carbohydrates that supply quick energy, while the deep frying process contributes to the calorie content through vegetable oil absorption. Seasonings like garlic powder, paprika, and thyme not only enhance flavor but also offer minor antioxidant benefits. You can enjoy these nuggets as part of a balanced diet but should be mindful of portion size due to their fried nature.
Storage
Store leftover White Meat Chicken Nuggets in an airtight container and refrigerate within two hours of cooking to maintain their crispiness and flavor. For longer storage, freeze the nuggets on a baking sheet before transferring to a freezer-safe bag or container, ensuring they remain separated to avoid clumping. When reheating, use an oven or air fryer to restore the crispy texture without drying out your nuggets.
Variation or Alternatives
To add extra flavor, you can marinate the chicken pieces in the buttermilk and spices mixture for at least 30 minutes before coating and frying. Swap panko breadcrumbs with crushed cornflakes or seasoned cracker crumbs for a different texture and taste. For a healthier option, bake the coated chicken nuggets on a greased baking sheet at 400degF (200degC) for 20 minutes, flipping halfway through until golden and crisp. Your cooking process can also include air frying the nuggets at 375degF (190degC) for 12-15 minutes to achieve a crispy exterior with less oil.
Allergies
White Meat Chicken Nuggets from Roy Rogers contain common allergens such as eggs, wheat (in the flour and breadcrumbs), and milk (from buttermilk). If you have allergies to any of these ingredients, consuming these nuggets may trigger allergic reactions ranging from mild to severe. You should carefully check ingredient labels or consult with your healthcare provider before enjoying this meal.
Why this recipe?
Roy Rogers White Meat Chicken Nuggets are popular for their tender, juicy texture and perfectly seasoned, crispy exterior that appeals to a wide range of taste preferences. The nuggets are made from high-quality white meat, offering a healthier alternative to traditional fried snacks while maintaining rich flavor. You can recreate Roy Rogers' iconic taste at home with a copycat recipe, allowing control over ingredients and cooking methods to suit your dietary needs. Making these nuggets yourself ensures a fresh, customizable experience that matches the original's satisfying crunch and savory taste.