The BEST Homemade Chicken Nuggets
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Better than fast food! These healthier homemade chicken nuggets only require a few ingredients and turn out crispy and delicious. They pair perfectly with our simple Honey Mustard Dipping Sauce. Ages 2 to 102 will love this recipe!
Disclaimer: This post was created in partnership with Hy-Vee (Columbia).
Why These Are the BEST Chicken Nuggets
- Unlike store-bought or fast food nuggets, these are made with all recognizable, real food ingredients.
- With a shallow pan fry, you’ll avoid the deep frying mess and extra fat but still enjoy a crispy nugget.
- Only a few simple pantry ingredients kick up the flavor of the breading.
- They are freezer-friendly, so double the batch and freeze half for later.
- Everyone from ages 2 to 102 will love these!
Where to Get Your Ingredients
We suggest grabbing the ingredients for this recipe at your local Hy-Vee, since they are well-stocked year-round. The employees are always so helpful, if you have any questions. Save time by ordering your groceries for pick up or delivery using Aisles Online.
Ingredients for Homemade Chicken Nuggets
Here are the ingredients you will need to make our crispy homemade version.
In addition to these 5 main ingredients, you’ll need salt, pepper, and cooking oil from the pantry. I prefer avocado oil, as it’s a safer oil for high-heat cooking. Do not use extra virgin olive oil, as it breaks down when cooking at high heat.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
How to Make Chicken Nuggets
Let’s walk through how to make this chicken nugget recipe together…
Read This Before You Begin
Be sure to wash your hands after touching raw chicken to prevent cross-contamination. Tip: Only use one hand when breading the chicken, leaving a clean hand to handle the seasoning, cooking spray, and tongs along the way.
Prep the Assembly Line
Set up an assembly line in this order: 1) a cutting board for the chicken, 2) whisked eggs in a dish, 3) a breadcrumb mixture in a dish, 4) a thin layer of oil in a large skillet on the stove, and 5) a plate with paper towels on top.
Cooking Tip: Mise En Place
Cooking is more enjoyable and effecient when you’re prepared! So be sure to get organized ahead of time–also known as mise en place by the French.
- Read through the recipe.
- Set out your equipment and ingredients.
- Prep any ingredients ahead that are required–like chopping veggies and cooking the rice.
Cut Up the Chicken
On the cutting board, cut each chicken breast into two thinner cutlets by slicing in half lengthwise (see the below 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 Pan
Heat the oil in the bottom of the pan over medium heat. The oil is ready for the nuggets when a drop of water sizzles. (Move on to the next step while it gets hot.)
Bread the Nuggets
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.)
Pan Fry the Nuggets (in 2-3 Batches)
- 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.
How to Keep Nuggets Warm
To keep the nuggets warm between batches, place on a sheet pan on top of a cooking rack in the 200°F oven.
Serve
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.
What to Serve with Homemade Chicken Nuggets
Here are some side dish ideas that would be tasty with this recipe!
How to Freeze Chicken Nuggets
Like all of the freezer meals in our recipe index, this recipe provides freezing instructions as well. If you want to double this recipe and freeze one for later, here’s how to make it into a handy freezer meal kit:
Freeze For Later:
Place breaded nuggets in a single layer, divided by parchment paper, in a freezer bag. Seal, squeezing out excess air, and freeze flat.
To Prepare From Frozen: Thaw flat in the refrigerator. Pan fry according to the recipe below.
Alternatively, you can flash freeze the breaded, uncooked nuggets on a sheet pan until frozen solid and then toss in a freezer bag.
The BEST Dipping Sauce
With just a few ingredients, you can mix up our super simple Honey Mustard Dipping Sauce and take your nuggets over the top. This sauce is creamy, tangy, sweet, and a little spicy all at the same time.
FAQs
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.
Our homemade chicken nuggets recipe is made with all real food, recognizable 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.
You can season the breading for chicken nuggets with a variety of spices and herbs, including garlic powder, onion powder, oregano, Italian seasoning, or even some grated Parmesan cheese for extra flavor.
Yes, it’s easy to make homemade chicken nuggets without gluten. Use almond flour in place of the bread crumbs or make your own gluten-free bread crumbs. I have found that store-bought gluten-free Panko breadcrumbs (made with rice flour) stick to the pan and don’t yield good results, so I don’t recommend those.
Some popular dipping sauces include ketchup, barbecue sauce, honey mustard dipping sauce, ranch dressing, buffalo sauce, and sweet and sour sauce. Nuggets would also go well with Avocado Aioli.
Absolutely. To freeze chicken nuggets, either freeze in a single layer in a flat freezer bag. Or, bread them, place on a sheet pan, and freeze until frozen solid. Transfer to a freezer bag. When ready to use, thaw flat in the refrigerator and follow the recipe instructions.
More Chicken Recipes for the Whole Fam
Try a few of our other similar chicken dinners that all ages go for:
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Homemade Chicken Nuggets
Crispy homemade chicken nuggets with just a few healthy ingredients! Try these the next time your family wants the fast food version, including our simple dipping sauce. They will not disappoint.
Ingredients
- 2 eggs
- 1 1/4 cup plain or whole wheat Panko breadcrumbs (recommend Kikkoman brand or make your own dry breadcrumbs)
- 1/3 cup freshly grated Parmesan cheese
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3 boneless, skinless chicken breasts (about 1 3/4 lb)
- Salt and pepper
- Avocado oil (sub: another high-heat cooking oil)
- Optional for serving: Honey Mustard Dipping Sauce, Killer BBQ Sauce, or ketchup
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Instructions
Make It Now:
- Prep the Assembly Line: Set out a 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.
- Cut the Chicken: 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 Pan: 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.)
- Bread the Nuggets: 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. (Freezing instructions begin here.)
- Pan-Fry the Nuggets in 2 or 3 Batches: 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.
- Serve: 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. Tip: To keep nuggets warm, place on a sheet pan in the 200°F oven.
Freeze For Later: Follow Steps 1-2 and 4 (skip Step 3). Place breaded nuggets in a single layer, divided by parchment paper, in a freezer bag. Seal, squeezing out excess air, and freeze flat.
To Prepare From Frozen: Thaw flat in the refrigerator. Follow Steps 3 and 5-6.
Notes/Tips
Prevent Cross-Contamination: Be sure to wash your hands after touching raw chicken to prevent cross-contamination. Tip: Only use one hand when breading the chicken, leaving a clean hand to handle the seasoning, cooking spray, and tongs along the way.
How to Keep Nuggets Warm: To keep the nuggets warm between batches, place on a sheet pan on top of a cooking rack in the 200°F oven.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
Gluten-Free Version: Use almond flour in place of the bread crumbs or make your own gluten-free breadcrumbs using toasted, gluten-free bread. I have found that store-bought gluten-free Panko breadcrumbs (made with rice flour) stick to the pan and don’t yield good results, so I don’t recommend those.
Dairy-Free Version: Use breadcrumbs or almond flour in place of the Parmesan cheese and add 1/4 teaspoon salt to the breadcrumb mixture. I’ve also found that nutritional yeast can add in some cheesy flavor, so feel free to sub in a few tablespoons to your dry mix.
Storing Leftovers: Leftover nuggets can be stored in the fridge for 3-4 days. Rewarm in the oven at 350° just until warm or in the microwave (won’t be crispy).
Can I Freeze Cooked Nuggets? Yes, but they will likely be dried out when thawed and rewarmed. But, if you’re going to have to toss them anyway, give it a try instead of wasting food! They might still be good on top of a salad later.
Photos and videos by Whitney Reist of Sweet Cayenne.
Can these be cooked from freezer to Air Fryer?
We haven’t tested that yet, but we will. Thanks for asking.
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 tenders recipe instead (https://thrivinghomeblog.com/oven-friend-parmesan-chicken-tenders-freezer-meal/), 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…!