Recipe: Homemade Chicken Nuggets

Even before we started eating real food I always thought that homemade chicken nuggets tasted much better than what you can get at most restaurants and grocery stores. And the best part is…you can freeze the leftovers! So if you are in a rush simply pull a few pre-made nuggets out of the freezer and microwave them for 30 – 60 seconds for a quick and guilt-free dinner. In our house this is the kind of “kids’ meal” that is so good the whole family eats it together.

This recipe is also fairly easy once you have the breadcrumbs made. I find that I need whole-wheat breadcrumbs on hand for all sorts of reasons so be sure to make those in advance on a rainy day and store them in the freezer as well. That way they are there and ready when you need them. To freeze the leftover chicken nuggets make sure they are cooked first then layer them between sheets of wax paper in a Tupperware or other freezer-safe container. Enjoy!

4.9 from 24 reviews
Homemade Chicken Nuggets
  • 1 lb local or organic boneless skinless chicken breasts
  • 1 egg
  • 1 cup whole-wheat breadcrumbs
  • ¼ cup grated parmesan cheese
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Cooking oil
  1. Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired).
  2. Lightly beat the egg in a shallow bowl.
  3. In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder with a fork.
  4. Now you are ready to bread the chicken. There is a simple technique that will make this part very easy. Make one of your hands the “wet hand” and the other one the “dry hand”. With your wet hand toss some of the chicken chunks into the egg mixture until they are coated on all sides. Then with your wet hand drop them on top of the bread crumb mixture. With your dry hand sprinkle some breadcrumbs on top of the chicken and then flip them over a few times until the pieces are coated. Put the coated pieces on a plate while you work on the rest of the chicken.
  5. Heat a thin layer of oil in a large sauté pan over medium-low heat.
  6. Cook the chicken nuggets for several minutes on each side until they are golden brown. You want the nuggets to be cooked all the way through by the time they get brown on the outside. Cut one down the middle to make sure it is fully cooked.
  7. Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
  8. Serve with organic ketchup or homemade honey mustard sauce (equal parts honey, mustard, and mayo).
    And don’t forget to freeze the leftovers!
We recommend organic ingredients when feasible.


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  • Comments

    1. bridget |

      I do almost the same BUT add sweet potato puree to the eggs! It adds just enough extra YUMMMMMM:)

    2. Donna |

      Sounds like a tasty recipe. I was, however, surprised to see you recommending that they be cooked in a microwave (the frozen ones). Microwaves produce anything but real food. Studies show they destroy the molecular structure of food and cause malnutrition in those who use them. They are banned in many countries and should be in ours also. Love your site and love your heart. Just wanted to give a heads up on the downside of Microwaves.

      • 100 Days of Real Food |

        Yes, we occasionally use our microwave, although several people have left similar comments. Can you please share the resource where you got your information from?


    3. Trish |

      Tried this recipe and my tasters(my daughters)LOVED THEM!! Thanks!

    4. |

      I tried these tonight for my very picky 3 and 4 year olds and they asked for seconds! Thank you so much!!! My 3 YO even asked me to make this again…..I was so excited!

    5. cindy |

      Awesome!! My kids LOVED them! nice to find one more thing to make dinner peaceful… Thanks

    6. Shannon |

      These look really good and super easy to make! I had one question though, doesn’t Organic Ketchup still have added sugar to it? So wouldn’t that be against THE RULES? If it doesn’t have added sugar, please share where you have gotten the Kethcup.

      • 100 Days of Real Food |

        Yes, ketchup does have sugar (unless you make it yourself) so if you are on the 10-day pledge I would recommend homemade honey mustard for your dipping sauce!

    7. |

      These are delicious!! I made them tonight and they were really really good. I’m so used to baking my chicken nuggets, but using just that little bit of oil made such a huge difference. And the flavor from the parmesan was wonderful.

    8. Liz |

      My son is addicted to chicken nuggets and anything chicken. I am going to try your version, hoping I can slip in a vegetable purée! Thanks for sharing!

    9. Jen |

      My kids for some reason prefer strips over nuggets so I make them as strips. I fry them in coconut oil. I have made these for years and it is always a hit. I have never thought of making extra to freeze for those nights when we are in a rush!

    10. Bev |

      Incredible! I would say this is my first major success with homemade chicken nuggets. I have 5 children and one of my more picky ones, a 9 yr. old girl, loved them! Now for the big WOW! My husband who was working late ate them COLD AND WITHOUT KETCHUP (he’s a ketchup man). I quote him “these are so good they don’t even need ketchup!” Then he told me to put these on the menu every other week. Thank you so much! They take some work but it was all worth it knowing that my family was enjoying real food, they liked it and I got thanks. What more can a mom ask for!

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