You control the quality when you make these Homemade Chicken Nuggets. This easy recipe tastes better than any store-bought bag on the market.
Chicken Nuggets
One of the things I love the most about this recipe is controlling what goes into it and knowing exactly what my family is eating. Like most families, my kids love those bags of store-bought chicken nuggets. I hate feeling like I can do better, so I set out to make a better recipe that my family would enjoy.
One of the things I typically do is double the recipe so we can have some to enjoy now, and I can freeze some to enjoy later. Work smarter, not harder. I’m a big fan of having quick and easy meals on hand. Plus, my kids love being able to grab some nuggets for a quick lunch.
What chicken nuggets are made of
For this recipe, freshly ground chicken breast meat is combined with spices, cornstarch, and water. The nuggets are then coated in flour, egg wash, and breadcrumbs before being fried to golden perfection.
How to make Chicken Nuggets
- Place the chicken in the food processor and blend until the chicken is minced. Next, add the spices, cornstarch, and water. Process until combined.
- Using a 1-1/2tablespoon measure, shape the chicken mixture into a rectangular shape in your hand and place it on a tray with baking paper and freeze in the freezer for 30 minutes.
- Heat approximately 3-4 cups of vegetable oil in a frying pan or deep fryer.
- Dredge each nugget in the flour to cover, then into the egg, and finally, coat it in bread crumbs.
- Fry the nuggets in batches, if necessary, in oil for about 6-8 minutes.
- Remove to a paper towel-lined platter or tray briefly to absorb some of the excess oil before serving.
What to serve with Chicken Nuggets
As far as dipping sauces, we love Honey Mustard Dipping Sauce, Asian Dipping Sauce, or my Homemade Ranch Dressing. Sriracha or Sriracha mixed with mayo is always good. Mae Ploy Sweet Chili Sauce is another favorite. If we have leftover Tzatziki Sauce, we use that. Lately, I’ve been digging a chipotle mayo dip. Of course, the typical ketchup and BBQ sauce are always hits, too. Feel free to experiment and use whatever your family enjoys.
When it comes to side dishes, our family enjoys my Stovetop Creamy Mac and Cheese with a side of green peas. My 7 Layer Salad is another hit. Of course, the typical salads – Potato Salad, Macaroni Salad, or Coleslaw – are always good choices. My kids like my Instant Pot Mashed Potatoes with Homemade Gravy.
Here are a few other favorites:
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- Oven-Baked Sweet Potato Fries
- Homemade Potato Chips
- Pistachio Salad
- Crispy Herb Roasted Potatoes
- Slow Cooker Garlic Parmesan Potatoes
Chicken Nuggets FAQs
After frying the chicken nuggets, allow them to cool completely. Next, freeze them in a single layer on a large baking sheet lined with parchment paper until frozen through. Then, transfer them to a large freezer-safe ziptop bag or freezer-safe container.
FROZEN: Use them within three months.
REFRIGERATED: Use them within 2-3 days.
This recipe is so easy to reheat! You can microwave them, air fry them, or bake them in the oven until heated through.
Recipe Tips
- Feel free to make these nuggets in any shape you like.
- It’s easy to change up the flavor by switching up the seasonings and spices.
- This recipe is a great meal prep idea!
- Want to make this recipe even quicker? You can use already ground chicken in place of the chicken breasts.
Other recipes you may enjoy
Homemade Chicken Nuggets
Equipment
Ingredients
For the nuggets
- 1 – 1 ¼ pounds chicken breast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup cornstarch
- ¼ cup water
For the breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs
For frying
- 3 – 4 cups vegetable oil or more as needed
Instructions
- Place the chicken in the food processor and blend until the chicken is minced. Next, add the spices, cornstarch, and water. Process until combined.
- Using a 1-1/2 tablespoon measure, shape the chicken mixture into a rectangular shape in your hand and place it on a baking tray with parchment paper and freeze in the freezer for 30 minutes.
- Heat approximately 3-4 cups of vegetable oil in a frying pan or deep fryer.
- Dredge each nugget in the flour to cover, then into the egg, and finally, coat it in bread crumbs.
- Fry the nuggets in batches, if necessary, in oil for about 6-8 minutes, or until golden brown, flipping halfway through the cooking time, if necessary.
- Remove to a paper towel-lined platter or tray briefly to absorb some of the excess oil before serving.
Notes
- Feel free to make these nuggets in any shape you like.
- It’s easy to change up the flavor by switching up the seasonings and spices.
- This recipe is a great meal prep idea!
- Want to make this recipe even quicker? You can use already ground chicken in place of the chicken breasts.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Hey, thanks for this recipe!
I have an aging parent with issues getting certain foods soft enough for her to eat. She LOVED these!
Very good chicken nuggets recipe. I used seasoned bread crumbs and didn’t go off the 1.5 tbs and ended up with huge nuggets but they tasted great and were easy to make.
Everyone enjoyed these! I used Sourdough breadcrumbs and it did not disappoint. My youngest son is a REALLY picky eater and he enjoyed this recipe. Thank you 🙂
I made these a few minutes ago. My family and I love them. Thanks for posting this great recipe. No more foreign ingredient chicken nuggets. 🙂
These were awesome! Makes me want to never buy pre-made nuggets again and was so easy. If only I can get my toddler to eat them now.
My family loved these nuggets. I doubled the batch and added them to their school lunches. It worked perfectly!
I just made these and my husband really liked them. Going to make some pattie size to make a nugget sandwich. I used ingredients I dried out of my garden. Thank you thank you
Hi Jamie, I’m about to make these except with gluten free ingredients. Do you know if instead of frying in oil I can use my air fryer? Thanks so much, this is the exact recipe I was looking for.
Well, I made some modifications- I had cooked a chicken already, so used that cooked meat. Also, included two cooked farm eggs that the toddler didn’t eat and substituted broth from the chicken for water. Omitted most of the spices. Used milk instead of wasting another egg for the coating process.. Huge batch! The picky toddler ate a LOT!
Thank you!!
So…you DIDN’T make this recipe. You made a hugely modified version of this recipe and made your own.
Could you bake them in the oven?
Can you bake these instead of fry them?
would love info on air fryer and baking as far as times and temperatures we don’t do fried so i’m hoping to figure it out the recipe is amazing! thank you
I haven’t tried air frying these, but if I did, I would start with my temp at 375F and cook the nuggets for 6-8 minutes, flipping once about halfway through cooking. Depending on your air fryer, you may need to add more time.
I did this! Air fried 375 for 8 minutes. I didn’t flip them because I forgot haha, but they turned out amazing! My two toddlers love them
Excellent! I didn’t have onion powder, and they still turned out delicious. They taste just like storebought. My 3yo daughter loved them, and my very picky son was on the fence (which for him is a huge win). I will be making them again!
My only suggestion is to do less pepper… I will probably do 1/4 tsp next time, and also give more info about what temp to fry them. I had to make an educated guess.
Overall, LOVELY recipe.
I air fry them. They come out great. 4 minutes at 400 degrees and flip for 2- 3 mins❤️