Homemade Chicken Nuggets

29 Reviews / 4.9 Average
Easy and delicious, these Homemade Chicken Nuggets are way healthier than the deep-fried ones you get at any fast food restaurant! You can make a whole batch at once to enjoy right then, or freeze in wax paper to save for another day. They're perfect for school lunches or dinner.
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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!

homemade chicken nuggets

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296 thoughts on “Homemade Chicken Nuggets”

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  1. My son is allergic to milk so I can’t add the Parmesan cheese. Is there another spice that could replace that or should I just skip it altogether? Thanks!

  2. Michelle Rhoades

    Doesn’t making “nuggets” defeat the purpose of cooking real meals and teaching kids about food and the table? I bread and bake chicken breasts with a mustard-rosemary coating that sticks to the crumbs. I slice in bite-sized bits and we all eat. Thats as close as I get to a nugget.

    I will do nuggets as a (bad) treat at the zoo or someplace else. But at home I just refuse. My son is 3. I take my 90 year old grandmother’s advice: “I cook, you eat. You’re a kid.” Having said that, At dinner I always make at least one thing that is familiar, that I know he likes. Risotto, saffron rice, artisan loaves, peas, or béchamel on pasta. They are all frequent. But they are real and don’t mimic “bad food.” I love your ideas (especially the lunches) but this one I just can’t do. :(

  3. I just made these for my son who loves chicken nuggets! I am happy with the way they turned out I just made a bunch to put in the freezer for during the week!! So much better for him then the other kind! We are slowly switching over to real food… Love your website. Thank you for all the great post so far!! <3

  4. 5 stars
    I made these for lunch with homemade sweet potato fries and your honey mustard recipe. They were AMAZING! The flavor was awesome, and the chicken stayed very tender. My two-year-old and husband loved them. Unfortunately, they were so good there weren’t any left to freeze, so next time I’ll make a double batch.

  5. I made these for dinner last night and they were great! It was my first time frying something so it was super exciting when I didn’t burn the house down lol! I used organic sprouted whole wheat bread for the breadcrumbs and accidentally left out the spices (oops) so I can only imagine how awesome they are with those added! I look forward to making them again, the RIGHT way lol :) Thank you!

  6. 5 stars
    Oh, I am so encouraged! I have tried multiple homemade chicken nugget recipes in the past, and by the end of the meal, they have always remained uneaten on my kids’ plates. Tonight, I followed your recipe and my kids gobbled them up!!!!! (My boys also loved making the breadcrumbs!) We are slowly changing our diet little by little. This recipe gets us one step closer!

  7. I am new to Real Food, but am trying to move in that direction. A friend sent me this recipe. I just tried these tonight with my two very picky daughters and the consensus is that they are DELICIOUS! One daughter said they were definitely better than Chick Fil A and the other said they were good, but needed more salt. I froze what was leftover and will definitely be making these again.

    1. Assistant to 100 Days (Amy)

      Hi Natalie. Coconut oil is a good choice because it has a higher smoke point and it adds a bit of healthy fat. ~Amy

  8. 5 stars
    These are delicious! My 3 year old daughter and 1 year old twin boys couldn’t get enough. I ended up baking them at 350 for about 20 mins and added some whole wheat panko breadcrumbs to the mix for an extra crunch. (not sure if these are acceptable as “real” food) I paired this with the alfredo pasta and some frozen veggies for lunch!

  9. 5 stars
    Just made these for the second time. We LOVE, LOVE, LOVE them! Decided to freeze the leftovers to eat at a later date, which is torture because they are so good as leftovers! :)

  10. I have a recipe similar to this, but whenever I bread something I usually dredge the chicken or fish in plain yogurt before adding the breadcrumbs. The seasonings can be added to the yogurt, too. I made beer-breaded oven-fried catfish this way last week. :)

  11. 5 stars
    Made these for the first time using the suggestion to chop the meat in the food processor prior to breading to more closely approximate the processed nuggets that (sadly) my children’s palates want. My super-picky son grabbed a second nugget while proclaiming, “These are better than McDonald’s!” Warms my heart! Thanks for the great recipe! I actually used chicken thighs instead of breasts because that’s what I had on hand. Worked great! Crockpot chicken is almost ready for tonight. I love this website! Thanks!

  12. I’m going to try these tonight! My favorite dipping sauce for chicken nuggets is something I just found…go ahead with your mayo, mustard, and honey mixture, but I like to add either blackberries or raspberries to the mix! It sounds crazy, but it tastes SO good!

  13. I can’t wait to try these as I’ve been looking for a healthy version for my family. I want to bake them too and re-read some comments and reading different temperatures. Can you recommend an ideal cooking temp and length of time?

    1. Assistant to 100 Days (Amy)

      HI Jaimie. I’m not finding a consensus on time and temp. Seems to be 400-425 for 18-25 minutes. You might have to experiment a bit. Good luck. ~Amy

  14. I am brand new at this whole food thing, we are adapting well, conidering i have a 20 month old and a 7 year old, but we live in a small town….where might we even begin to look for ‘good’ chicken?

  15. I make a more lightly breaded version of nuggets. I make homemade ‘shake & bake’ —mix whole wheat flour, cornmeal,& sugar together with seasonings and herbs. I use a cereal box liner bag (great way to recycle these) and drop the chicken pieces in and shake. I bake them on an oiled pan. I spray nuggets with olive oil before baking. I make a lot at one time. When they cool, put them into plastic snack bags (which I wash and reuse). Each bag holds about a serving. I put the little bags into a large freezer bag. I always label and date the large bags so I know what it is. These are great for a quick snack, lunch, or dinner. Reheat in the microwave, or eat cold in the summer.
    Love making my own ‘fast food’.

    1. Gail,
      Would love to know the portions/spices you use for your breading mix. I would love to try this chicken nugget recipe but bread crumbs(or the bread used to make) have too much salt and I’m on a sodium restricted diet. Thanks!

      1. Assistant to 100 Days (Amy)

        Hi Catherine. I might be a little confused by your question but here are the recipe ingredients:
        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
        Hope that helps. You can always adapt it for your own needs. ~Amy

  16. I want to freeze these weeks ahead of time for easy lunches. Could you tell me what method you use to reheat? Thanks so much!! Your site is amazing! Your recipes are amazing!!! We are faithful followers!! Feeding a family of 9 on real food has been easy with your help!!! :)–Sara

    1. Assistant to 100 Days (Amy)

      Hi Sara. Glad you love the blog! My preference is to put the portion I need in the fridge overnight and reheat in the oven before packing lunch. ~Amy

  17. This is a good recipe but might I suggest a different technique which may please the toddler and younger kids out there. Don’t just bread chicken chunks, many kids won’t eat that, especially those who are used to store bought nuggets. What I do is put the uncooked chicken in the food processor and then make tiny patties (into nugget shapes) out of them and then bread those and cook/bake. Even picky eaters will gobble them with the texture they know and love.

  18. Have made these twice now with slight changes each time due to what we had on hand…they were a hit each time…

    what kind of cooking oil would you use since we are in need of more now :)

    1. depends on how much chicken you use and how big you slice the pieces…I needed more bread crumbs using 12 chicken tenders cut into 1 inch slices…

  19. I didn’t have any eggs, so I coated mine in yogurt before covering with the flour mixture. I did half in the oven at 425 for 25 minutes, and half sauteed in oil on the stove. Both turned out great, and my 3 year old is eating them up as I type!

  20. 5 stars
    We all loved these, especially the honey mustard sauce! So nice to have a healthier chicken nugget recipe for the kids. It did take me awhile to make them, but perhaps I’ll get faster the more times I try it. I might try another reviewer’s suggestion of spraying with oil and roasting in 425 degree oven. Next time I will make a double batch to try freezing, they were great!

  21. Hi,

    I’m going to try these tonight, so excited! What do people suggest serving with them? I don’t want to use potatoes but stuck for other filling, tasty ideas!

  22. Oops just read above that you microwave them! Sorry about that. I’m wondering though if in the oven it will keep them crispy without over cooking them. I’ll will have to try it. Thanks again for everything you do.

  23. This might sound elementary but how how do you warm them up after you freeze them? Do you stick them frozen in the oven? Microwave? Thanks by the way for the great recipes. This one I was hoping to have some leftovers but it was too good and my family ate them all. :)

  24. I have made these several times without the paprika and they are delish. Sometimes I use garlic powder or thyme or italian seasoning. My kids love them.

  25. Has anyone tried this without paprika? I don’t have any now and want to make them today. I would prefer to not take 3 kids to the store for some paprika. :)

  26. 4 stars
    Yum. These were great. I wasn’t really in the mood to pan fry all of them, so I just put them on a baking sheet, sprayed them with a bit of oil, and put them in a 425 degree oven, stirring every once in a while. They turned out great. :)

    1. Assistant to 100 Days (Jill)

      Hi Jessica. I know flaxseed mixed with I believe water is a common substitute. You could search online to find the exact measurements. Jill

  27. Two thumbs up from my boys and me! Yeah, healthier ways to make them I’m sure ie: bake instead of fry BUT, they are still a real food AND you gotta splurge once in a while! No more “no’s” to chicken nuggets…hip hip hooray!!!

  28. Thank you so much for this recipe! Just made it for my kids. Looking forward to freezing some nuggets and pulling them out when we are in a hurry and need to fix something quick! I haven’t checked through all the comments, but how do you recommend freezing these?


    1. Assistant to 100 Days (Jill)

      Hi Katie. I freeze mine in individual portions in baggies, that way I can pull out exactly what I need for a meal. Jill

  29. Hi Lisa,
    I make these but use whole wheat panko crumbs and bake them in the oven: http://www.howsweeteats.com/2010/10/homemade-whole-wheat-panko-breadcrumbs/.
    I also marinate the chicken beforehand in a mixture of eggs, plain greek yogurt, and dijon mustard (courtesy of Ellie Krieger). The chicken comes out tender every time. I mix the breadcrumbs with sesame seeds and garlic powder, coat them and then spray them with EVOO (make sure it’s the real deal: http://truthinoliveoil.com) to give it that golden brown look. The kids gobble them up – even my 3-year old who otherwise gags on chicken. Enjoy!

  30. I make a similar recipe but instead of frying them, I bake them on my pizza stone in the oven. Am sure you could use a cookie sheet lightly sprayed with oil if you don’t have stone(no need for oil on pizza stone since they are typically well seasoned).

  31. What’s the best way to reheat them after you freeze them? Nuke em or oven? What temp and how long? I’ve been looking for something like this for my son, he will love them! Love your stuff! Can’t wait to start the new foods. Thank you.

    1. Assistant to 100 Days (Jill)

      Hi Jenny. I usually heat them up in the oven, I find they don’t get soggy that way. Jill

      1. Hey Jill–sorry, I’m not good at reheating frozen items…what temperature do reheat them at,and about how long does it take? Thanks so much–new to “real food” last week, and I’m loving it!

      2. Assistant to 100 Days (Jill)

        Hi Emily. I usually just do them on 325 for about 20 minutes (if I’ve defrosted them previously). It will take a little longer if they are frozen. Jill

  32. Oh my goodness. My kids are SO picky. Especially my 10 year old who must have exclaimed a million times during dinner, “these are AWESOME!!” I toasted some leftover french bread and ground it up for the breadcrumbs. Freezing now for lunch later this week. Thank you!!!

  33. Can anyone tell me how many calories are in these?!! I have searched and searched and cannot figure it out. These look so yummy & I am eating clean so this would be a perfect thing to try, I am getting tired of grilled chicken breasts! Thanks in advance to anyone who can help me!

    1. Assistant to 100 Days (Jill)

      Hi Penelope. I don’t know the exact calories for these…we don’t really track them. Sorry I can’t be of more help. Jill

  34. This recipe is one of my favorites from your site. Simple and tasty! Since starting our real food journey, my husband votes this recipe as his favorite so far. I used safflower oil and it tasted great.

  35. What oil should I use? I have olive oil and coconut oil (and vegetable oil which I’m staying away from). I don’t want the oil to alter the taste of the nuggets.

    1. Assistant to 100 Days (Jill)

      Hi Michelle. I have used the olive oil and I think they come out great. Hope that helps.


  36. These are delicious, thank you! We try to feed our kids healthy, organic foods yet they still seem to ask for things like chicken nuggets. It’s nice to be able to please mom, dad, and three boys without compromising anyone’s principals or health.

  37. These are so good! I didn’t have Parmesan on hand so I made them without and they where still tasty.. can’t wait to try them with the parm! My daughter, who doesn’t even like the fast food chicken nuggets and is super picky even loved them! Thanks!

  38. I made these last night and WOW are they good! My husband and son both loved them and they were without question better than processed, unhealthy chicken nuggets. Far superior! This is definitely my new go-to chicken nugget recipe!

  39. We tried these tonight and they were a big hit! Next time I’ll make a bunch a freeze for evenings when we need something quick (or lunches with summer coming up). Thanks!

  40. Made the chicken nuggets both in oil and baked in the oven…Both tasted good! The oil cooking way made the nuggets taste a little of oil, so I kind of like the oven baked better. And both my kids (ages 7 and 2) loved them. Made well over a pound of chicken nuggets for 3 people, and only have a few left. Can’t wait to make them again, definitely a weekly meal

  41. Love this website. Found it off pinterest. I have made these nuggets, (I also baked mine because I don’t like my house smelling like grease) made the whole wheat and honey waffles, and several more….I have LOVED every single recipe!! Thank you for helping our family becoming healthIer!!

  42. Ok…never have frozen food before. I just cooked them but they didn’t have enough time to cool down before I had to leave to pick up the kids. I just put them in a freezer bag and put them in the refrigerator, I will move them to the freezer when I get home. Is this ok??

    1. 100 Days of Real Food

      You might have some ice crystals since they were hot when they went in the freezer, but they will still be fine!

  43. Quick question, might be a dumb one, but…
    for those of you who have frozen big batches of these chicken nuggets, do you fully cook them and then freeze them?

  44. Tried these for the first time tonight. Loved them, but they turned out pretty greasy. Has anyone tried baking them instead? Just trying to solve the grease problem :)

    1. 100 Days of Real Food

      Did you put them on paper towels to drain a little afterward? And yes, some have baked them successfully (I believe it’s detailed in the older comments).

  45. I thought I was becoming a vegetarian until I tried these! Great combo of ingredients! I baked mine atop of a cooling rack and a cookie sheet. If you spray the nuggets with an oil mister before baking it will “air fry” them. 400 degrees for 20-25 min

    1. If you go back to the recipe, you can click on “whole-wheat breadcrumbs” and it’s linked to the recipe for the breadcrumbs… ;)

  46. Saw this recipe today and tried it tonight. I have four kids and they were a real hit. I was out of eggs, so I created a batter out of flour and water and they came out golden brown and delicious. I think I will try to bake them next time. I had to cook the nuggets in batches tonight. I’d rather just throw them in the oven and be done. I would also be able to do a double batch that way for freezing. Thanks so much for the post.

  47. I have made these several times and my family loves them! I made a double batch tonight and plan to freeze the leftovers for lunches. I fried them in coconut oil and they tasted great:) Thanks Lisa!!

  48. I made these last night although changed it a bit since I can’t have any fats/oils/cheeses (I have gallstones…) and my husband loved them! Usually half the time he eats pizza and fatty foods since he hates my “rabbit” food, it’s amazing he’s skinny, but he really liked them, and he’s said “Now these are healthy too? And real chicken?”. lol They’re a keeper!

  49. This is the exact same recipe I use. LOVE it! We even make the honey mustard dipping sauce but we use cream cheese instead of the mayo. YUM

  50. Just made these for dinner and they were a huge hit! My buys devoured them, even the “non-meat-eater!” Thanks for sharing!

  51. I have made these twice now and they are SO delicious. This time around I made it with my Nutiva coconut oil – didn’t smell as great cooking but tasted just as phenomenal. Paired it with some oven-fried french fries…YUM! The best chicken nuggets I’ve ever tasted! I used store-bought [processed, preservative-packed] breadcrumbs but now that I have used them up, I plan to make my own next time :) I’m learning so much from your website, thanks for the amazing resource!

  52. My husband and I love these! I actually used the breading recipe on some tilapia last night and it was really good, too. Thanks!

  53. I’ll start by saying these were a huge hit with my kids and my husband. I baked them at 375 for 20 minutes instead of frying and they turned out great. I did find the flavor to be a little bland, though. Have you ever experimented with marinading the chicken first? I may try that next time. Regardless, I’m so excited to have a freezer bag full (I tripled the recipe) of REAL chicken nuggets that I’ll be able to serve up quickly. Thanks for everything you’re doing here–HUGE fan of the site.

  54. 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!

  55. 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!

  56. 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!

  57. 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.

  58. 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.

    1. 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!

  59. 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.

    1. 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?


  60. Just tried these tonight and was so impressed with the results! I have to say that any time you fry up something it is time-consuming, but at least the nuggets taste delicious! My son actually said “hey mom, chicken nuggets are made from chicken!?!” Um, yeah, they are. He really did not know that before tonight.

  61. My family is vegetarian, and we absolutely love the Morningstar veggie/soy nuggets, but I hate how processed they are. Any suggestions to make whole-food substitute? Ideally, I can put them in my freezer like the Morningstar ones and pull them out when needed for a quick meal.

    1. Have you tried pressing some tofu and cutting it into nugget shapes? Maybe you could also try marinating the tofu in a sauce of your choice before you bread it.

  62. I’ve been eyeing this recipe and I finally made these tonight for dinner with a side of fresh zucchini. Delicious. My 6 and 8 year olds loved them and asked for them in their lunch tomorrow – hooray! I’m wishing I would have made much more than I did. Next time for sure! Thank you!

  63. I made this tonight and my family (husband included) loved it! I could not find whole wheat bread crumbs at my local grocery store so I bought a whole wheat loaf of bread to make my own. I toasted about 6 pieces of bread, cut them up and put them in my blender- I wasn’t sure how it would work out but it made perfect bread crumbs. Thanks for the great recipe!

  64. I always make a giant batch about every 6 weeks.. we all love them and so easy to grab. I use the added step of dredging the chicken in brown rice/buckwheat flour first and the into the egg. Then into gluten free (natures path) honey’d cornflakes ground in the processor plus 1/4 (or so) of ground flax. A messy job for sure but I pack them on wax paper in a tupperware a few layer thick. I bake them right from the freezer about 10-12 minutes per side in a 375 oven. Kids (2 and 4) scarf them down. Only meat the 2 year old would eat for quite a while.

  65. These were so good! I made them tonight and my family loved them. I didn’t quite follow the recipe. But I never do. I think recipes are more or less guidelines. I baked mine to keep the fat count low. They were crispy. I sprayed them with evoo to help crisp them up. Cooked them at 425 for about 15 minutes and flipped them half way through. Yummy!
    We haven’t had chicken nuggets for a long time because my husband has high blood pressure and the processed ones have way to much sodium. These were great because I didn’t add any salt and they still tasted good.
    I love your blog. It is definitely helping me figure out how to do all this. Thanks and keep it up!

  66. Has anyone tried making these without eggs? I use applesauce in place of eggs for many recipes but not sure how it would work with this. (one of our sons is allergic to eggs)

    1. When I make mine, I bake them (425, 8-10 minutes on side one and then 4-5 on the other — misted with olive oil) using either buttermilk or plain yogurt in place of the eggs.

  67. My chicken nugget is almost the same as yours. My two grand daughter doesn’t like the chicken nugget in any restaurant or store. They said it taste different. They want to taste the real chicken.

  68. Our family is just now starting this “real food” journey so I hope that I don’t sound stupid when I ask this. I am going to make these nuggets, but wanted to clarify what kind of oil to use. I clicked to the page and I see which ones to use and not use, but which one is best for this recipe? Thank you for putting all of your heart and knowledge into this blog. It has been a lifesaver!!

    1. 100 Days of Real Food

      Not a stupid question at all…oils were something we struggled with for a long time (and still do on occasion!). Ideally you would cook these nuggets in lard or tallow, but since most people don’t have that on hand you could try olive oil at a lower temperature (like medium) or clarified butter (sold in stores as ghee). The clarified butter can be cooked at a higher temp than regular butter. I hope that helps!

  69. I made these tonight and they were amazing! My only variation was that I added finely shredded carrots to the breading. Served with homemade honey mustard and organic ketchup, with a side of potato skins (also from this website) and a salad. Unbelievably delicious and satisfying! Thank you for the recipe!

  70. Cannot wait to try today! I am cooking them this morning and freezing a batch. I will let you know how it goes. I also have a question for Carly, what is “chicken mince”?

  71. I make a recipe similar to this, and I do bake it. I just use a misto sprayer and give them a light coat of olive oil spray before they go in to the oven. Golden and yummy. I’m a touch embarrassed to admit I make my own chicken nuggets even though there are no kids in the house. I usually make “fries” to go with them by cutting a potato into wedges and then brushing on a bit of pesto. I put both in to bake and YUMMY!

    1. 100 Days of Real Food

      I am definitely going to try a baked version soon…and no one is ever too old to enjoy some good ol’ chicken nuggets! :)

    2. I make it in the oven as well, 15 minutes on each side at 375 or 400 degrees. I’ve also been adding a little flax meal to my panko-parmesan-herbs plate.

  72. This are great, and very similar to the recipe on the back of the Bisquick box, except substituting whole wheat breadcrumbs of course. The bisquick recipe calls for baking them after drizzling with melted butter, which is how I’ve always done it. But I will try pan-frying next time. I’m sure they will get browner/crispier that way. I agree that these are way better than any store bought/frozen nuggets! Thanks!!

  73. My daughter would no doubt love them, but what about a nugget that you can bake instead of frying? Do you think that would change it too radically?

    1. 100 Days of Real Food

      You could definitely try it my only thought is that they might not become as golden brown if you bake them. Let me know how it turns out though! Since we use the oil to fry them this meal is a special treat in our house. :)

  74. Mmmmm. . . we love homemade chicken nuggets. We get a lot of ideas from Jessica Seinfeld’s book “Deceptively Delicious,” although we modify them quite a bit because IMO she uses way too much sugar & oils. Good ideas though. Anyways, in it she suggests adding some pureed green beans in the batter that you dip the chicken in before coating it with crumbs. A fun way to sneak a little bit of extra veggies into your family :)

  75. Great recipe! I make chicken nuggets similar to this except I use chicken mince instead as it is usually cheaper. This is basically the recipe I use: http://www.taste.com.au/recipes/17472/chicken+and+vegie+nuggets. I don’t add the corn, and I usually add grated onion and carrot also, as well as a bit of garlic. The recipe says to cook them in the oven but I fry them first to get them golden brown and then cook them in the oven. I like your idea of including parmesan cheese in the crust, yum!