Homemade Chicken Nuggets
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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!
Video: How to Make Chicken Nuggets
Before we get started, take a peek at how easy it is to make your own healthier, homemade chicken nuggets…
What Are Chicken Nuggets Made of?
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…
Are Chicken Nuggets Healthy?
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.
Ingredients for Homemade Chicken Nuggets
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…
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 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.
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 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.
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.
Cooking Tip: 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 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 nuggets on a sheet pan until frozen solid and then toss in a freezer bag.
Freezer Meal Quick Start Guide
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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!
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.
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
Homemade, crispy 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 (I prefer this safer oil for high-heat cooking)
- Optional for serving: Honey Mustard Dipping Sauce, Killer BBQ Sauce, or ketchup
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Instructions
Make It Now:
Important: 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 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.
Equipment
8×8 Glass Baking Dish with Lid (Freezer Container)
Buy Now →Notes/Tips
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.
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 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…!