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!
Homemade Chicken Nuggets
Ingredients
- 1 lb chicken breasts, boneless, skinless
- 1 egg
- 1 cup whole-wheat breadcrumbs
- ¼ cup parmesan cheese, grated
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt, to taste
- pepper, to taste
- olive oil, for cooking
Instructions
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Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired).
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Lightly beat the egg in a shallow bowl.
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In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder with a fork.
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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.
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Heat a thin layer of oil in a large sauté pan over medium-low heat.
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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.
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Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
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Serve with organic ketchup or homemade honey mustard sauce (equal parts honey, mustard, and mayo).
And don’t forget to freeze the leftovers!
Recipe Notes
We recommend organic ingredients when feasible.
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Maria Van Cott
November 30, 2015 at 9:30 pmwhat cooking oil do you recommend for this recipe?
Amy Taylor (comment moderator)
December 3, 2015 at 9:29 amHello Maria. I use avocado or coconut oil.
Abbey
December 13, 2015 at 10:15 pmWhich cooking oil did you use?
Amy Taylor (comment moderator)
December 18, 2015 at 11:17 amHi there. I choose avocado or coconut oil. Olive oil works well, too since we aren’t cooking at a high heat.
Katie
December 28, 2015 at 8:00 pmI made these tonight for the first time for a very picky crowd. It was a smashing success! I fried the chicken and then I had to finish it in the oven, but it was still extremely moist and the best part is that my very picky daughter ate them, my not picky son ate them and my semi picky husband requested that I make them again!
Maggie
January 1, 2016 at 3:45 pmMy son is allergic to dairy. Could I leave the cheese out or sub it with something else possibly?
Amy Taylor (comment moderator)
January 4, 2016 at 4:46 pmHi. I’ve used nutritional yeast and the flavor is similar. It is a rule bender ingredient, however. :)
Maggie
January 4, 2016 at 4:52 pmThanks! Why is it a rule bender? I am new to this site :)
Amy Taylor (comment moderator)
January 6, 2016 at 3:19 pmIt is a bit processed but rich in nutrients. Here is some info: https://www.youtube.com/watch?v=t-JC73AStkw.
Ana
January 3, 2016 at 8:40 amI’d like to try this recipe but bake them instead. Can you provide a for a recommendation for temp and time in the oven? Thanks!
Amy Taylor (comment moderator)
January 19, 2016 at 1:55 pmHi Anna. I have baked these at 400 for about 18 minutes.
Megan
January 24, 2016 at 5:42 pmAre these okay to freeze and re-heat?
Amy Taylor (comment moderator)
January 28, 2016 at 8:42 pmSure. :)
Monique
February 26, 2016 at 2:24 pmWhat temp and time would you re-heat these?
Amy Taylor (comment moderator)
March 1, 2016 at 8:24 amHi. I thaw and reheat at 400 until heated through in a covered glass casserole dish.
Jayme
February 16, 2016 at 5:57 pmLove these! I make them for my family often… They’ve become a staple for us. :) Just a comment… I generally will use two eggs instead of one. It simply allows me to have plenty of liquid base without running out.
Ray
March 14, 2016 at 2:05 amHi! If I put them in freezer, how long will it last? I’d like to make them ahead and freeze them so that I can just reheat for a quick meal. Thanks!
Bonnie
April 26, 2016 at 9:20 pmLoved it! My family gobbled it up. Yum!
Amy
June 6, 2016 at 7:01 pmThey are delicious! Do you think they could be baked instead of fried?
Amy Taylor (comment moderator)
June 10, 2016 at 12:55 pmYes, I’ve baked them and it worked well.
Jennifer
June 29, 2016 at 9:13 pmHow long and at what temp to bake them?
Amy Taylor (comment moderator)
July 8, 2016 at 10:16 amHi. I just use a baked recipe as a reference for time and temp such as: http://www.gimmesomeoven.com/parmesan-baked-chicken-nuggets-recipe/.
Kate
July 25, 2016 at 7:35 pmI but them on a broiler pan and spray them lightly with olive oil cooking spray. Bake at 375 for 15 to 20 mins. Jusiy on the inside and crispy on outside!
Annie
June 20, 2016 at 12:53 pmI made these today and they were delicious! We didn’t have Parmesan or garlic powder, so I very finely grated cheddar & fried them in oil with crushed garlic which worked well!
Janet
July 25, 2016 at 10:57 amI would love to make these, but my daughter is highly allergic to egg. Is there something I could substitute?
Amy Taylor (comment moderator)
July 29, 2016 at 11:14 amHi Janet. I’ve had varied degrees of success with flax or chia egg substitute but eggs are difficult to replace as a binder. ;)
Kim
July 25, 2016 at 11:01 amDo you think these could be baked instead? I would love to make a batch for my 1 year old and freeze them. Thoughts on baking temp and times?
Amy Taylor (comment moderator)
July 29, 2016 at 11:11 amHi. From a reader above: “I but them on a broiler pan and spray them lightly with olive oil cooking spray. Bake at 375 for 15 to 20 mins. Jusiy on the inside and crispy on outside!”
Stacey Spenser
August 28, 2016 at 1:14 pmWhen serving these as a lunch item in the lunch box. Does a ice block help keep them cold enough to be eaten mid day? Just want to make sure I don’t make the little ones sick. :)
Amy Taylor (comment moderator)
August 30, 2016 at 12:22 pmHi there. These are the ice packs Lisa uses: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/.
Sarah Dickison
September 1, 2016 at 10:15 amCame out wonderful all 12 kids and 4 adults loved them, left out the cheese. Baked at 400* for 25 minutes, on a greased cookie sheet turned halfway. used 6 eggs and 6lbs chicken.
Rene
September 22, 2016 at 12:03 pmMy husband likes these but my kids don’t like them :(
Gina
October 3, 2016 at 1:33 pmThese were a big hit with my son! Will definitely make them again.
Sarah Dickison
October 12, 2016 at 10:43 amMade this again last night ! Everyone loved it. Served with frozen vegetable medley and applesauce. Left out the cheese again – baked at 400 degrees for 12 minutes on each side (24 minutes total).
LeeAnn
November 6, 2016 at 12:18 amI made these with our 4 yr old granddaughter recently. Grandpa cut up the chicken. I had the bowls set up for dipping and breading. Tried explaining the wet hand, dry hand method to granddaughter, but she had other ideas and just used both her hands to dip and bread. It was kind of a mess, but decided to just go with it. They turned out wonderful and Kaitlyn was so thrilled to have helped make them. Thanks for a great recipe!
Em
March 17, 2017 at 4:41 pmMe and my dad love making these chicken nuggets at home! They are so easy to make and soooo yummy!! My dad likes to make these with baked potatoes.
Nina Tucker
March 10, 2018 at 4:21 pmIf you have frozen the chicken nuggets, how do you reheat them? In the oven at the same temperature or can you do it in the microwave? If so, how long for the oven or microwave?
Amy Taylor (comment moderator)
March 13, 2018 at 9:33 amHi there. I typically thaw them overnight in the fridge. You can reheat in either place. In the oven, I cover with tin foil until heated through. The microwave will depend on its power and how many you are reheating. I typically put them on a plate, cover with a paper towel and heat for about a minute.
Judy Lake
March 14, 2018 at 8:00 pmHow long can you keep the chicken nuggets in freezer? Thanks,Judy.
[email protected]
March 19, 2018 at 11:08 amobviously i’m interested in many of these recipes … but i’m also wondering what the nutritional value is in the meals. Do you have this information for these recipes ?
Amy Taylor (comment moderator)
March 21, 2018 at 10:00 amHi there. Sorry, we do not provide nutrition details on recipes but there are many online tools that can help. My Fitness Pal is a good example. This post helps explain Lisa’s philosophy on this: https://www.100daysofrealfood.com/do-not-count-calories-still-lose-weight/
Kelly
May 20, 2018 at 11:05 amThese are great when you mix in panic breadcrumbs! My kids only like these chicken nuggets! #worthwork #seeyafastfoodrestaurants #workingonthefries
Kelly
May 20, 2018 at 11:06 amPANKO ;)
Lori
July 8, 2018 at 10:42 pmCan gluten free flour be used cup for cup?
Amy Taylor (comment moderator)
July 16, 2018 at 9:27 amHello Lori. I have used gluten free bread crumbs.