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Homemade Chicken Nuggets

by S T E P H A N I E on J A N U A R Y 2 , 2 0 2 1 ( updated A U G U S T 6 , 2 0 2 1 ) ! 56
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J U M P TO R E C I P E

These homemade Chicken Nuggets are made with ground chicken and
panko breadcrumbs. They can be oven baked, fried, or cooked in the air
fryer. Your kids will love to eat these and can even help you make them!
H I, I’M STEP HANIE!
Serve these nuggets with Buttered Noodles, Potato Wedges, French Fries, or Broccoli
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RECIP ES:

Homemade Chicken Nuggets enter keywords $

If my daughter asks for Chicken Nuggets for dinner one more time, I think she is going
to turn into one. So needless to say, I much prefer to make homemade chicken
M O ST P OP U L AR P OSTS
nuggets from real chicken. I like to buy my own organic free range chicken and
grind it myself in the food processor, but you can also purchase ground chicken at the
store and skip that step!

These are made with an easy panade (a simple mixture of milk and bread), which
keeps the meat nice and juicy (vs. heavy and dense). When meat cooks, the
proteins expand and contract and in doing so, moisture escapes. The starch in the
panade turns to a gel when cooked and lubricates the fibers in the meat as it cooks.

I like to brush these nuggets with a little bit of butter to get them extra golden and
flavorful, but a light coating of cooking spray will also work!

Let’s get into everything you need to know so that you can make these in bulk and
freeze them for easy chicken nugget dinners for you and the kids! (I love freezer
food.)

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How to Make It
See recipe card below this post for ingredient quantities and full instructions.

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Combine the bread, milk, garlic salt, and black pepper in a small bowl.
(This is called a panade and it keeps the chicken juicy/prevents it from
becoming dense when it cooks.)

Add the ground chicken to a large bowl and use your hands to gently
incorporate the panade. Don’t overmix.

Use a Tablespoon to scoop up the chicken and form nugget shapes.

Brush whisked egg over the nuggets and coat in breadcrumb mixture.

Bake at 375° for 7 minutes. Remove from the oven and brush each side with
melted butter. Bake for 8 more minutes. Let them rest for a few minutes
prior to serving.

To Fry in a Skillet
• Heat 1 inch of vegetable or canola oil in a dutch oven to 350 degrees.

• Fry the chicken in batches on each side until golden, 2-3 minutes per side.

• Don’t overcrowd the pan or the edges won’t get crispy. Use kitchen tongs to
remove and set on a wire cooling rack.

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Air Fryer Method

• Brush the top and bottom of the nuggets with 3 TBS butter or spray with canola oil.

• Air fry at 400 degrees for 8 minutes. Flip them halfway through.

To Bake From Frozen

• If you plan on freezing, flash freeze the unbaked nuggets on a plate in the freezer for
an hour, then transfer to a freezer bag for up to 3 months.

• Bake at 400 degrees for 15-18 minutes.

Pro Tips
• You can make your own ground chicken by placing cubes of chicken breasts in
a food processor and pulsing to the right consistency. (You’ll need about 2 small
chicken breasts for a pound.) Boneless chicken thighs can also be used.

• Crushed Cornflakes can be used instead of breadcrumbs if desired. They are more
golden in color so the butter is not as necessary for color but can still be added for
taste.

Storage
Refrigerating Leftovers: These are best if enjoyed fresh from the oven, however you
can refrigerate them for up to 3 days and reheat in a 350° oven.

Freezing: Flash freeze the unbaked nuggets on a plate in the freezer for an hour, then
transfer to a freezer bag for up to 3 months. See section above for instructions on baking
from frozen.

Try These Next

One Pot Spaghetti Baked Potato Soup Chicken Broccoli Rice

Casserole

One Pot Broccoli Mac and BEST Tomato Soup Chicken Noodle Casserole
Cheese

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A hand holding a golden homemade chicken nugget that's been dipped in sauce.

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4510
SHAR E S

Homemade Chicken Nuggets

prep time: 2 0 M I N U T E S cook time: 1 5 M I N U T E S total time: 3 5 M I N U T E S

5 from 21 ratings

SERVINGS: 17 NUGGETS tap or hover to scale

PRINT RE C IPE P IN REC IP E L E AV E A R E V I E W

These homemade Chicken Nuggets are made with ground chicken and
panko breadcrumbs. They can be oven baked, fried, or cooked in the
airfryer. Your kids will love to eat these and can even help you make
them!

Ingredients ADVERTISEMENT

1 lb. ground chicken, see notes

3 Tablespoons milk
1 slice bread, or 1/3 cup Italian
breadcrumbs
¾ teaspoon garlic salt
1/8 teaspoon black pepper
1 egg, whisked
···
3 Tablespoons melted butter, or canola oil
spray

Breading
1 cup Panko breadcrumbs
¼ cup Parmesan cheese, finely grated
2 teaspoons dried parsley

Instructions
1. Preheat oven to 375 degrees.

2. Add the bread to a bowl and pour the milk on top. Let it absorb for 2-3 minutes.
Add the garlic salt and black pepper. Use your hands to combine. This is called a
panade and it keeps the chicken nuggets juicy. (vs. hard and dense.)

3. Add the ground chicken to a large bowl and add the panade. Use your hands to
mix until just combined, don’t overmix. Take a tablespoon and scoop out the
chicken. Form into nuggets and set aside.

4. Combine the breading mix on a large plate and set aside.

5. Brush each side of the nuggets with the whisked egg. Transfer them to the
breading plate and generously coat each one until completely covered. Place on a
baking sheet.

6. Brush half of the melted butter on the top of the nuggets, this helps them turn a
nice golden brown. You can also use canola oil spray but they won’t get quite as
golden. If some nuggets are darker than others, place the darker ones in the
middle of the baking sheet and the lighter ones along the edge.

7. Bake for 7 minutes and remove from the oven.

8. Brush each side with melted butter and bake for 8 more minutes. (You can use
canola oil spray if preferred but they won’t get quite as golden.)

9. Remove and let them rest for a few minutes prior to serving.

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Notes
You can make your own ground chicken by placing cubes of chicken breasts in a
food processor and pulsing to the right consistency. (You’ll need about 2 small chicken
breasts for a pound.) Boneless chicken thighs can also be used.

Crushed Cornflakes can be used instead of breadcrumbs if desired. They are more
golden in color so the butter is not as necessary for color but can still be added for
taste.

The chicken is done when the internal temperature reaches 165 degrees.

Air Fryer Method:Brush the top and bottom of the nuggets with 3 TBS butter or
spray with canola oil. Air fry at 400 degrees for 8 minutes. Flip them halfway through.

To Freeze:

If you plan on freezing, flash freeze the unbaked nuggets on a plate in the freezer for
an hour, then transfer to a freezer bag for up to 3 months.

To Bake From Frozen:

Bake at 400 degrees for 15-18 minutes.

Nutrition
Calories: 85kcal, Carbohydrates: 4g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 39mg,

Sodium: 199mg, Potassium: 156mg, Fiber: 1g, Sugar: 1g, Vitamin A: 91IU, Calcium: 33mg, Iron:

1mg

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course: M A I N C O U R S E cuisine: A M E R I C A N author: S T E P H A N I E

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CHICKEN RECIPES DINNER FREEZER FOOD

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Older Comments

Shelly Webb — NOVEMBER 18, 2023 @ 11:42 AM REPLY

Hello Stephanie, I made these chicken nuggets to you specs, but I added 1 tsp of copy
cat kfc coating (found online) to the chicken panade and then 2 tsp to the bread crumb
coating. My husband and son raved about how good they were, next thing you know
they buy 2 pounds of ground chicken so I can make more. I’ve got to say, I didn’t care
for all the spices but they did and that’s what counts. Thank you for sharing your
recipe!

Stephanie — NOVEMBER 18, 2023 @ 12:08 PM REPLY

I’m so happy that it was a hit with your husband and son Shelly, thank you so
much!!
 Jill S. — NOVEMBER 17, 2023 @ 6:42 PM REPLY

I made these tonight! They were very tasty and pretty easy to make. I baked them, but
will also try air frying and frying. One batch is more than enough for 4 people.

Stephanie — NOVEMBER 17, 2023 @ 8:29 PM REPLY

I’m so happy they were a success Jill, nice work! My daughter is obsessed with
these. Thanks so much for taking the time to leave a review!

Allison F. — NOVEMBER 8, 2023 @ 8:37 PM REPLY

Such a fun recipe! I currently have gestational diabetes and was looking for a craving
fix. I’m also trying to use up ingredients I already have, so I defrosted some chicken
breasts. I doubled the recipe for leftovers(the less dishes the better), and blended 2 lbs
chicken breast with a little less than a cup of milk(I was worried about the appliance
motor). After blended, I added the rest of what was needed to make the panade.

Followed the recipe for baking, and they’re so easy and convenient. The best thing is, I
know what’s in them has minimal preservatives for my figurative bun in the oven!

Stephanie — NOVEMBER 9, 2023 @ 9:16 AM REPLY

I’m so happy this helped fulfill a craving Allison! I love serving this to my
daughter knowing that there’s minimal preservatives. Thanks so much for the
great comments and review!

Marlene — NOVEMBER 4, 2023 @ 3:55 PM REPLY

If using Italian bread crumbs do u still add the milk?

Thanks

Stephanie — NOVEMBER 4, 2023 @ 4:23 PM REPLY

Hi Marlene, yes you do still add the milk!

Wendy Boglarsky — OCTOBER 12, 2023 @ 5:20 PM REPLY

Can parsemsan cheese that used to top on spaghetti be used

Stephanie — OCTOBER 12, 2023 @ 7:53 PM REPLY

Yes, that will work!!

CrisP5 — SEPTEMBER 10, 2023 @ 11:31 PM REPLY

Amazing! Super easy recipe. My youngest, who doesn’t like to help cook, made the
recipe with me in 15 minutes. He said it was fun and wanted to help again. I used
store bought ground chicken to make it easier. Very tasty. I will definitely add to my
dinner rotation. Thanks!

Stephanie — SEPTEMBER 11, 2023 @ 8:59 AM REPLY

You’re very welcome! It’s so sweet your youngest helped out. Thanks so much for
taking the time to leave a review!

Sheri Mason — AUGUST 13, 2023 @ 1:31 PM REPLY

Do you leave the crust on the bread slice?

Stephanie — AUGUST 13, 2023 @ 1:33 PM REPLY

Yes I do!

Nathan — JULY 8, 2023 @ 5:02 PM REPLY

Another fantastic recipe from Stephanie! My picker eater loves these; it came out
awesome the first time and keeps getting better. I’ve processed an equal weight of pita
bread instead of a bread slice and it came out great; substituting some Cheerios for
some of the bread when making the panade was delicious as well.

The only thing I’ve noticed, maybe it’s me but I wind up needing more than 3
tablespoons of melted butter, but it’s easy to melt some more. I’m using the air fryer
and being generous with the butter really makes these shine.

Stephanie — JULY 8, 2023 @ 7:26 PM REPLY

I’m so happy that you love the recipe Nathan!! Thank you for sharing your
substitutions so that others can make do with what they may have on hand! I
agree that additional butter is excellent and I often do the same thing Thank
you so much for taking the time to leave a review! -Stephanie

Older Comments

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