Homemade Chicken Nuggets

Satisfy your fast food cravings at home with these healthier, homemade chicken nuggets. Only a few recognizable ingredients are needed. Try our simple Honey Mustard Dipping Sauce, too. Kids and adults love this recipe!

Before we get started, take a peek at how easy it is to make your own healthier, homemade chicken nuggets…

Fried fast food chicken nuggets or frozen chicken nuggets from the store have a host of unknown ingredients in them, including preservatives, additives, sweeteners, and excessive sodium. It’s also unclear what kind of chicken is used.

For example, Great Value Frozen Chicken Nuggets from Walmart include the following…

If you are eating McDonald’s Chicken McNuggets, these are the ingredients…

It depends! From unhealthy oils to excess sugar and salt to strange additives, processed chicken nuggets from a fast food restaurant or from the freezer section are typically pretty unhealthy.

A better choice is to make your own at home, where you control what goes in them. Our Homemade Chicken Nuggets recipe is shallow-fried in a healthier oil and includes only a few healthier, recognizable ingredients.

Here are the ingredients you will need to make our crispy homemade version.

• Eggs
• Whole wheat or plain Panko breadcrumbs – I recommend Kikkoman brand (least amount of ingredients) or make your own dry breadcrumbs.
• Freshly grated Parmesan cheese
• Paprika
• Garlic powder
• Boneless, skinless chicken breasts – I love and use organic chicken from here.
• Salt and pepper
• Avocado oil – I prefer this safer oil for high-heat cooking. Do not use extra virgin olive oil, as it breaks down when cooking at high heat.

Step-by-Step Instructions

Let’s walk through how to make this chicken nugget recipe together…

Set up the following items in an assembly line that moves towards the stovetop:

• Cutting board 
• In a shallow dish, whisk together the eggs and a splash of water.

• In another shallow dish, stir together the breadcrumbs, Parmesan, paprika, and garlic powder.

• Add a thin layer of oil (about 1/4 cup) to the bottom of a large skillet.
• Cover a large plate with a paper towel and set it on the other side of the skillet.

On the cutting board, cut each chicken breast into two thinner cutlets by slicing in half lengthwise (see the blog post for pictures). Slice each cutlet in half vertically, creating two strips. Cut each strip into 3 smaller pieces, which will yield 36 total nuggets. (Wash hands!)

Heat the oil over medium heat. The pan is ready for the nuggets when a drop of water sizzles. (Move on to the next step while it gets hot.)

Using only one hand to touch the chicken, generously sprinkle salt and pepper on all sides of the chicken. Dip chicken pieces in the egg mixture, turning to coat. Then dip in the breadcrumb mixture, turning to coat. Repeat this step while each batch of nuggets cooks.

• Place a batch of nuggets in the hot pan, being careful not to overcrowd them. Saute for about 2-3 minutes on the first side, until golden brown. 
• Using tongs, flip and cook on the second side for another 2-3 minutes, until golden brown. Turn the heat down if they are browning too quickly. To test for doneness, cut one down the middle to make sure there’s no more pink inside. 
• In between batches, wipe the pan clean with a paper towel and add more oil as needed.

Transfer the cooked nuggets to a paper towel-lined plate to help drain off any excess oil. Serve warm with Honey Mustard Dipping Sauce, ketchup, or Killer BBQ Sauce.

You’re going to pat yourself on the back when you serve these crispy, beautiful, healthier chicken nuggets to your family and friends. Be sure to make a double batch and freeze one for later while you’re at it!