Homemade Chicken Nuggets
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Why I have never made these before now I will never know. What I DO know is that they will forever be in my menu planning.
I’ll be honest. I have fond childhood memories of McDonald’s chicken nuggets in my happy meal. I loved to dip them in those little packages of honey and follow them down with those golden fries. I guess ignorance is bliss because now that I know that my dear McNuggets are made up of nearly 38 ingredients. (I got that fact from Omnivore’s Dilemma), I have never enjoyed them the way I used to.
Last week I began the quest of finding a good chicken nugget recipe that I could make. I didn’t have to look far because there was a super simple recipe on 100 Days of Real Food that I tried, and my family LOVED.
Since these only require a stove top to make, I recommend making some Oven Roasted Broccoli and Sweet Potato Quick Biscuits to go with the chicken. It was a great combo!
These chicken nuggets also make a great freezer meal so you could always double or triple the recipe and freeze them for future meals! Freezer Meal instructions are included below.
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Homemade Chicken Nuggets
Homemade, crispy chicken nuggets with just a few healthy ingredients! Try these the next time your family wants the fast food version. They will not disappoint!
Ingredients
- 1 pound boneless skinless chicken breasts (preferably organic)
- 1 egg
- 1 cup whole wheat breadcrumbs (make these yourself by throwing some stale bread into the food processor. It’s THAT easy!)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooking oil (I use avocado oil)
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Instructions
- Chop the chicken into about 1 1/2-2 inch chunks and sprinkle them with salt and pepper.
- Lightly beat the egg with a splash of water in a shallow bowl.
- In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
- To bread the chicken: Drop some of the chicken chunks into the egg mixture until they are coated on all sides. Then, dip into the breadcrumb mixture. Roll them around and make sure the pieces are fully coated. Set the coated pieces aside while you finish the rest of the nuggets.
- Heat a thin layer of oil in a large sauté pan over medium heat.
- Cook the chicken nuggets in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side until they are golden brown. Turn the heat down if they are browning too quickly. Cut one down the middle to make sure it is fully cooked (no pink inside!). In between batches, wipe the pan clean with a paper towel and add more oil to coat the bottom.
- Keep finished nuggets on a sheet pan in the 200°F oven to keep warm while you finish the rest.
- Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
Notes/Tips
Freezer Meal Instructions:
To Freeze:
Bread the nuggets and stack uncooked in single rows divided by wax or parchment paper in your freezer container. Store in freezer for up to two months.
To Prepare:
When ready to cook, thaw overnight in the fridge or on the thaw setting in the microwave and bake as directed.
To Freeze
About this meal, and all the wonderful freezer meals I found on here, may I skip the defrost step, and bake them straight from the freezer like I do with Amy’s meals? Or is there some science behind why that won’t work? Thanks!
★★★★★
This particular recipe calls for you to pan saute the nuggets, so cooking “from frozen” doesn’t work well. But, if you want a chicken tender recipe that does go straight from freezer to oven, try our “Oven Baked Parmesan Chicken Tenders” recipe.
Has anyone tried cooking them then freezing so the kids could just pop them in the microwave? I personally wont eat them out of the microwave but the kids do and it’s easier for them to make.
Thank you for all the wonderful advice and recipes.
In theory, this should be ok to do. My only concern is that microwaving them will cook the chicken and could dry it out since it is already cooked in the oven. But honestly, I doubt kids will care that much as long as it’s not too dry.
Hello!! Is it possible to bake these nuggets in the oven, instead of frying them? If so, any recommendations on how long to cook them & at what temperature. I am trying to find meals that I can prepare ahead of time and my husband can cook for our son while I am in the hospital. Baby #2 due soon! I just would prefer him using the oven then trying to use the stovetop. Less messy and easier on him. Thank you in advance!
Hi Brittany. You can definitely bake these. Just use the directions from our Chicken Parmesan recipe (http://thrivinghomeblog.com/2011/10/for-the-beginning-cook-try-this-simple-chicken-parmesan/), but since the nuggets are smaller I would cut down the cook time to about 15-20 minutes. Just check them at 15 and bake until there is not more pink inside. I hope that helps!
When do you freeze them? after you have breaded them or after you have sauteed them? Thank you!
I make and freeze these all the time. To freeze: Bread them and stack uncooked in single rows divided by wax or parchment paper in your freezer container. When ready to bake, thaw overnight in the fridge or on the thaw setting in the microwave and bake as directed.
Just wanted to say we love the Power Ball Cookies. Last night after dinner my son says “where are the power ball cookies” I go in the kitchen stir them up toss them in the fridge for a few minute and done!!!
Thank you for sharing this yummy recipe. I have to freeze them so i only eat one at a time as a real treat.
Yeah! Glad you like them. I have some in the freezer right now. I might have to go get one…!