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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!
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!
Carrie says
These are a fan favorite at our house. We always make homemade honey mustard to dip them in.
Patsy says
Have you tried these in an air fryer?
100 Days Admin says
We have not, but I'm sure it could work! - Nicole
Megan says
We love these chicken nuggets! So easy to make and very yummy.
100 Days Admin says
Awesome! Glad you enjoy them. - Nicole
AJ says
Hi, how are these best served in a packed school lunch? Cold, room temperature, or heat and keep in a thermos? Thanks!
100 Days Admin says
Lisa's girls don't mind eating them cold/room temperature. You could heat them up and store in a thermos to keep them warm, or just in a regular container.
Sarah says
Can these be baked?
100 Days Admin says
While we haven't yet, they would work fine being baked, too. - Nicole
Heather Blalock says
I have never had luck with “frying” in a skillet. Can you drizzle with olive oil and cook these in an air fryer instead of skillet?
100 Days Admin says
Hi Heather. We haven't tried them in the air fryer yet, but as someone who uses it regularly, I'd say there's a good chance this could work. - Nicole
Lori says
Can gluten free flour be used cup for cup?
Amy Taylor (comment moderator) says
Hello Lori. I have used gluten free bread crumbs.
Kelly says
These are great when you mix in panic breadcrumbs! My kids only like these chicken nuggets! #worthwork #seeyafastfoodrestaurants #workingonthefries
Kelly says
PANKO ;)
[email protected] says
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 ?
Amy Taylor (comment moderator) says
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/
Judy Lake says
How long can you keep the chicken nuggets in freezer? Thanks,Judy.
100 Days Admin says
We recommend about 3 months. - Nicole
Nina Tucker says
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?
Amy Taylor (comment moderator) says
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.
Em says
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.
LeeAnn says
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!
Sarah Dickison says
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).
Gina says
These were a big hit with my son! Will definitely make them again.
Rene says
My husband likes these but my kids don't like them :(
Sarah Dickison says
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.
Stacey Spenser says
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. :)
Amy Taylor (comment moderator) says
Hi there. These are the ice packs Lisa uses: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/.
Kim says
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?
Amy Taylor (comment moderator) says
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!"
Janet says
I would love to make these, but my daughter is highly allergic to egg. Is there something I could substitute?
Amy Taylor (comment moderator) says
Hi Janet. I've had varied degrees of success with flax or chia egg substitute but eggs are difficult to replace as a binder. ;)
Annie says
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!
Amy says
They are delicious! Do you think they could be baked instead of fried?
Amy Taylor (comment moderator) says
Yes, I've baked them and it worked well.
Jennifer says
How long and at what temp to bake them?
Amy Taylor (comment moderator) says
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/.
Kate says
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!
Bonnie says
Loved it! My family gobbled it up. Yum!
Ray says
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!
100 Days Admin says
I'd recommend about 3 months. - Nicole
Jayme says
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.
Megan says
Are these okay to freeze and re-heat?
Amy Taylor (comment moderator) says
Sure. :)
Monique says
What temp and time would you re-heat these?
Amy Taylor (comment moderator) says
Hi. I thaw and reheat at 400 until heated through in a covered glass casserole dish.
Ana says
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!
Amy Taylor (comment moderator) says
Hi Anna. I have baked these at 400 for about 18 minutes.
Maggie says
My son is allergic to dairy. Could I leave the cheese out or sub it with something else possibly?
Amy Taylor (comment moderator) says
Hi. I've used nutritional yeast and the flavor is similar. It is a rule bender ingredient, however. :)
Maggie says
Thanks! Why is it a rule bender? I am new to this site :)
Amy Taylor (comment moderator) says
It is a bit processed but rich in nutrients. Here is some info: https://www.youtube.com/watch?v=t-JC73AStkw.
Katie says
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!
Abbey says
Which cooking oil did you use?
Amy Taylor (comment moderator) says
Hi there. I choose avocado or coconut oil. Olive oil works well, too since we aren't cooking at a high heat.
Maria Van Cott says
what cooking oil do you recommend for this recipe?
Amy Taylor (comment moderator) says
Hello Maria. I use avocado or coconut oil.
Lucy says
Hi the recipe posted on your blog seems to differ slightly than the one in your book. Is one more recent?
Amy Taylor (comment moderator) says
Hi. The book recipe is more recent.
Joni says
Just a note to make breading even easier and less messy, put the breadcrumb mixture in a plastic bag or other container with a tight lid. Coat chicken with egg then put into baggie and shake until covered. You can do more at once this way and it's way cleaner!
Also I have frozen them before cooking and they are still good, the breading falls off a little easier though. Thanks for all the great recipes!
Carolina h says
Please, more recipes without egg! My son is allergic and I would like to use some of these recipes but lots of them gave egg. It is a far more common allergy than what you would expect. E.g nuggets, banana muffins, vegetable muffins etc.
Erin says
Hey! Try using vegan mayonnaise instead of egg. Adds nice flavor and has the same effect. Good luck :)
Kathy says
Have you tried using applesauce as an egg replacement in baked goods, like muffins, etc? My daughter has a good friend who is allergic to eggs too, so I have tried to accommodate it. We really like using the applesauce because everything tastes very moist. Had great success with cupcakes and muffins.
Maura says
How long and at what temperature would you recommend baking these?
Amy Taylor (comment moderator) says
HI there. I use this recipe as a guide for baking time and temp: http://www.simplyrecipes.com/recipes/parmesan_chicken/.
Beth says
These nuggets had a great flavor, but they stuck to my pan and I lost a lot of the breading. I'll try baking these next time as others have suggested.