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Make It Now:
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.
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.