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
-
Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired).
-
Lightly beat the egg in a shallow bowl.
-
In another shallow bowl mix together the breadcrumbs, cheese, paprika, and garlic powder with a fork.
-
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.
-
Heat a thin layer of oil in a large sauté pan over medium-low heat.
-
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.
-
Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
-
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.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Other Posts You Might Like
what cooking oil do you recommend for this recipe?
Hello Maria. I use avocado or coconut oil.
Which cooking oil did you use?
Hi there. I choose avocado or coconut oil. Olive oil works well, too since we aren’t cooking at a high heat.
I 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!
My son is allergic to dairy. Could I leave the cheese out or sub it with something else possibly?
Hi. I’ve used nutritional yeast and the flavor is similar. It is a rule bender ingredient, however. :)
Thanks! Why is it a rule bender? I am new to this site :)
It is a bit processed but rich in nutrients. Here is some info: https://www.youtube.com/watch?v=t-JC73AStkw.
I’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!
Hi Anna. I have baked these at 400 for about 18 minutes.
Are these okay to freeze and re-heat?
Sure. :)
What temp and time would you re-heat these?
Hi. I thaw and reheat at 400 until heated through in a covered glass casserole dish.
Love 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.
Hi! 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!
Loved it! My family gobbled it up. Yum!
They are delicious! Do you think they could be baked instead of fried?
Yes, I’ve baked them and it worked well.
How long and at what temp to bake them?
Hi. I just use a baked recipe as a reference for time and temp such as: http://www.gimmesomeoven.com/parmesan-baked-chicken-nuggets-recipe/.
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!
I 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!
I would love to make these, but my daughter is highly allergic to egg. Is there something I could substitute?
Hi Janet. I’ve had varied degrees of success with flax or chia egg substitute but eggs are difficult to replace as a binder. ;)
Do 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?
Hi. 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!”
When 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. :)
Hi there. These are the ice packs Lisa uses: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/.
Came 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.
My husband likes these but my kids don’t like them :(
These were a big hit with my son! Will definitely make them again.
Made 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).
I 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!
Me 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.
If 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?
Hi 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.
How long can you keep the chicken nuggets in freezer? Thanks,Judy.
obviously 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 ?
Hi 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/
These are great when you mix in panic breadcrumbs! My kids only like these chicken nuggets! #worthwork #seeyafastfoodrestaurants #workingonthefries
PANKO ;)
Can gluten free flour be used cup for cup?
Hello Lori. I have used gluten free bread crumbs.