Homemade Chicken Nuggets

30 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 recipe on a white plate

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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!

How to Make Homemade Chicken Nuggets

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.

Chicken Nuggets With Whole Wheat Breading

To make a more nutritious chicken nugget for your family, we’ve decided to use whole wheat breadcrumbs for this recipe! Not only does it give the chicken a nice crispy texture, but a little more added protein to satisfy your hungriest eaters.

They’re also made a little healthier, (and easier!) by pan-frying in a skillet as opposed to deep frying. This cooking method also helps the chicken nuggets keep their crunchy and crispy breading even after freezing. 

Can you Make These Nuggets in the Air Fryer?

Absolutely! Breaded foods like these do incredibly well in the air fryer, so you shouldn’t need to adapt it too much. You will however want to make sure that you line the bottom of the air fryer basket to prevent pieces of breading from falling through. If you’d like to be sure, the inside of the chicken nuggets should temp at 165 degrees Fahrenheit.

How to Freeze This Chicken Nuggets Recipe

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!

How to make homemade chicken nuggets with bread crubs, egg and chicken on the counter

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300 thoughts on “Homemade Chicken Nuggets”

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Recipe Rating

  1. 5 stars
    I made these last night and they were a big hit with my family…there weren’t any leftovers! I don’t do dairy, so I substituted the parmesan cheese with about a tablespoon of nutritional yeast. Thanks for sharing this recipe.

  2. 5 stars
    I just made this for my family and they went wild over it. They kept telling me how good it was. I made the chicken nuggets with “french fries” using your Homemade Dried Onion Soup Mix and olive oil. And I also made steamed organic green beans with almond slivers and lemon butter sauce.

    I just bought your book and working on changing the family’s eating habits. Thank you so much for all your research and forging the way for us to healthfully follow in your footsteps.

  3. 5 stars
    Hi, I’ve made quite a few recipes from this site and they’ve been delicious. This one won over my family. I was eating it as I was cooking it, my husband ate it when he came home. I managed to save a few nuggets for my son after school. I made it just like the recipe other than doing two eggs because our chickens lay small ones. Thank you! ~Tia

  4. Thank you for this recipe. I was curious how you reheat it. Also, how long have you stored them? I’m trying to fill my freezer in an attempt to help simplify my families life. Best wishes for you.

    1. Amy Taylor (comment moderator)

      Hi Lindsay. Thaw them in the fridge overnight and heat through in the oven or toaster oven. ~Amy

    1. Amy Taylor (comment moderator)

      Hi Jessie. I use almond meal as a “breading” for fish all the time. I don’t see why it wouldn’t work here, too. :)

    1. Amy Taylor (comment moderator)

      Hi Jen. I usually thaw them overnight, cover or wrap them in foil and bake them at 350-375 until heated through(7-10 minutes) in an oven or toaster oven. ~Amy

  5. 5 stars
    Awesome receipe and so simple.Been telling my daughters family and allmy friends on the facebook about the dangers of the Nuggets since couple. Of years at the time Ifound out from a meat packer friend. Got positive feedback from all.

  6. I use this same recipe minus the paprika as my boyfriend has an allergy to it. I also bake not fry….I try not to add oils where they aren’t needed.

  7. Hi There,

    I am allergic to egg and I see you use a lot of egg in your recipes and menu options. Can you recommend a good substitute? Also if I am making chicken nuggets can I use yogurt to coat instead of the egg?


  8. I have a recipe that uses tapioca flour and avocado oil for frying. They turn out crispy without the heavy breading. Kids love them.

  9. 5 stars
    I use a very similar recipe all the time. It is great. And healthy. Instead of egg, I dunk the chicken in buttermilk. Also, I bake them in the oven, rather than fry.
    Kelleys, you can leave the cheese out or substitute with a little grated cheddar.

  10. Hi there, this is a great recipe, but I wondered if there was a substitute for the parmesan cheese, for those who cannot eat it?

  11. My daughter is allergic to eggs. Any suggestions for a substitute that will work for breading? I’ve tried buttermilk for other similar recipes with mixed results.

  12. These look so good! I am having a hard time finding good chicken they isn’t insanely expensive. Any tips?! Thank you! Love your

    1. Assistant to 100 Days (Amy)

      Hi Christina. It is true that you will pay more for organic and pastured chickens. There is not really a way around that but you can search for the best price. What we’ve done is focus more on the quality of the animal products we consume but eat less of them. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Sumer. I thaw them overnight and then reheat them in the microwave or in the oven covered at 350 for about 12 minutes. ~Amy

  13. I just made these for the first time, for my very picky toddler. BIG HIT (with the entire family)! They are AMAZING! Thank you!

  14. 5 stars
    I bake and they turn out great! I use a Misto to mist coat with olive oil. bake 350* for 15-20 mins turning over once midway. I also freeze cooked nuggets in portion size for my 2yo and take out as needed.

  15. Hi! I’d love to try these they look amazing! How long would you say the frozen ones will be good? I definitely want to make a bunch and freeze some to have on lazy nights instead of buying the unhealthy bags at the store.

    1. Assistant to 100 Days (Amy)

      Hi Cara. I try to rotate things out by three months but they would be fine up to 6. :)

  16. 5 stars
    Made these tonite, my kids devoured them and asked me to put on the “make again list” :) My husband and I agreed! Thanks for the recipe!

  17. I just made a double batch and froze half. My picky 6 year old eats them hot or cold dipped in honey. My husband travels daily and takes them on the road with him. I have cut them up and put them in pasta salad. They are a great alternative to all the precooked packaged chicken out there. Thanks for the recipe!

  18. 5 stars
    I didn’t have paprika so added cayenne pepper instead into the breadcrumbs with a little salt, and I forgot to add the cheese but they came out absolutely delicious anyway, and served with a green salad… a huge hit with the family!

    There were no left overs in our house (2 adults and 3 teens)and everyone asked if there were more, so I will to increase the quantity next time, and I will try them in the oven as per other comments left here.

    1. Assistant to 100 Days (Amy)

      Hi Zandra. Thaw them overnight and reheat them through in the oven, toaster oven, or microwave. ~Amy

  19. 5 stars
    Oh my goodness! I made these tonight for dinner and they were a HIT!!!
    I went ahead and added salt and pepper to the dry bowl and left out the parmesan-didn’t want to take the extra 3 minutes it would have taken to grate some ;)
    Baked at 400 degrees for 20 mins and they came out crispy and perfect with such a yummy flavor!
    Thanks for the recipe!!!

  20. 5 stars
    I’m a super noob at this, so I just wanted to leave extra advice if there are other noobs like me :)

    And now that I’m here, I realize maybe the advice would have been in the other pages of comments. Oh well.

    1) it could just be my over, so…I baked my nuggets at 400 degrees for 20 minutes. I found that my bigger pieces dried out, while my smaller ones are just perfectly. Next time I won’t be so lazy and I’ll cut those bigger pieces down.

    2) I made a big batch for freezing, so I doubled the recipe. Just for messiness’ sake, next time I’ll mix all the dry ingredients in one bowl–and then in another bowl pour iit for dipping as needed. Even if I was careful at making sure there wasn’t too much egg getting into my dry bowl, by the end of my 4 lbs of chicken, my dry bowl was gross. Haha

    The recipe itself tasted great! Will do it again. And for personal preference, I will add some cayenne for a kick.

  21. I’ve made these delicious nuggets several times, and my family lives them! The only problem I have is with them sticking to the pan. Has anyone else had this problem? Any tips?

  22. Just made this for dinner tonight! Came out great! I forget to salt and pepper the chicken for the first batch and I have to say it made a big difference taste wise. I used whole wheat panko crumbs and some whole wheat matza meal. I was out of Parmesan so I just omitted them.

    Oil question. Is organic expeller pressed canola oil too processed??

  23. I can’t wait to try these…2014 is the year I’m starting my family to eat REAL FOOD! I tried the baked beans & whole wheat mac & cheese and they were AMAZING! I’m so glad a found this site!!!