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Home » Recipes

Homemade Chicken Nuggets

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
Homemade Chicken Nuggets

Homemade Chicken Nuggets

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.
31 Reviews / 4.9 Average
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Course: Dinner, Lunch, Snacks & Appetizers
Cuisine: American
Method: Freezer Friendly, Too Easy
Diet: Peanut/Tree Nut-Free, Picky Eaters
Print Recipe
Servings: 4
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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!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Chicken Nuggets
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 119mg40%
Sodium 387mg17%
Potassium 435mg12%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 1g1%
Protein 31g62%
Vitamin A 270IU5%
Vitamin C 6.8mg8%
Calcium 81mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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182.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Carrie says

    April 07, 2024 at 11:03 am

    5 stars
    These are a fan favorite at our house. We always make homemade honey mustard to dip them in.

    Reply
  2. Patsy says

    August 10, 2022 at 5:17 pm

    Have you tried these in an air fryer?

    Reply
    • 100 Days Admin says

      August 18, 2022 at 9:30 am

      We have not, but I'm sure it could work! - Nicole

      Reply
  3. Megan says

    August 08, 2022 at 1:59 pm

    4 stars
    We love these chicken nuggets! So easy to make and very yummy.

    Reply
    • 100 Days Admin says

      August 09, 2022 at 8:41 am

      Awesome! Glad you enjoy them. - Nicole

      Reply
  4. AJ says

    August 17, 2021 at 12:54 pm

    Hi, how are these best served in a packed school lunch? Cold, room temperature, or heat and keep in a thermos? Thanks!

    Reply
    • 100 Days Admin says

      August 19, 2021 at 9:41 am

      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.

      Reply
  5. Sarah says

    August 25, 2020 at 3:36 pm

    Can these be baked?

    Reply
    • 100 Days Admin says

      August 26, 2020 at 9:04 am

      While we haven't yet, they would work fine being baked, too. - Nicole

      Reply
  6. Heather Blalock says

    November 12, 2019 at 1:45 pm

    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?

    Reply
    • 100 Days Admin says

      November 13, 2019 at 1:39 pm

      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

      Reply
  7. Lori says

    July 08, 2018 at 10:42 pm

    Can gluten free flour be used cup for cup?

    Reply
    • Amy Taylor (comment moderator) says

      July 16, 2018 at 9:27 am

      Hello Lori. I have used gluten free bread crumbs.

      Reply
  8. Kelly says

    May 20, 2018 at 11:05 am

    These are great when you mix in panic breadcrumbs! My kids only like these chicken nuggets! #worthwork #seeyafastfoodrestaurants #workingonthefries

    Reply
    • Kelly says

      May 20, 2018 at 11:06 am

      PANKO ;)

      Reply
  9. [email protected] says

    March 19, 2018 at 11:08 am

    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 ?

    Reply
    • Amy Taylor (comment moderator) says

      March 21, 2018 at 10:00 am

      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/

      Reply
  10. Judy Lake says

    March 14, 2018 at 8:00 pm

    How long can you keep the chicken nuggets in freezer? Thanks,Judy.

    Reply
    • 100 Days Admin says

      September 04, 2019 at 1:08 pm

      We recommend about 3 months. - Nicole

      Reply
  11. Nina Tucker says

    March 10, 2018 at 4:21 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      March 13, 2018 at 9:33 am

      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.

      Reply
  12. Em says

    March 17, 2017 at 4:41 pm

    5 stars
    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.

    Reply
  13. LeeAnn says

    November 06, 2016 at 12:18 am

    5 stars
    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!

    Reply
  14. Sarah Dickison says

    October 12, 2016 at 10:43 am

    4 stars
    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).

    Reply
  15. Gina says

    October 03, 2016 at 1:33 pm

    These were a big hit with my son! Will definitely make them again.

    Reply
  16. Rene says

    September 22, 2016 at 12:03 pm

    My husband likes these but my kids don't like them :(

    Reply
  17. Sarah Dickison says

    September 01, 2016 at 10:15 am

    5 stars
    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.

    Reply
  18. Stacey Spenser says

    August 28, 2016 at 1:14 pm

    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. :)

    Reply
    • Amy Taylor (comment moderator) says

      August 30, 2016 at 12:22 pm

      Hi there. These are the ice packs Lisa uses: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/.

      Reply
  19. Kim says

    July 25, 2016 at 11:01 am

    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?

    Reply
    • Amy Taylor (comment moderator) says

      July 29, 2016 at 11:11 am

      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!"

      Reply
  20. Janet says

    July 25, 2016 at 10:57 am

    I would love to make these, but my daughter is highly allergic to egg. Is there something I could substitute?

    Reply
    • Amy Taylor (comment moderator) says

      July 29, 2016 at 11:14 am

      Hi Janet. I've had varied degrees of success with flax or chia egg substitute but eggs are difficult to replace as a binder. ;)

      Reply
  21. Annie says

    June 20, 2016 at 12:53 pm

    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!

    Reply
  22. Amy says

    June 06, 2016 at 7:01 pm

    They are delicious! Do you think they could be baked instead of fried?

    Reply
    • Amy Taylor (comment moderator) says

      June 10, 2016 at 12:55 pm

      Yes, I've baked them and it worked well.

      Reply
      • Jennifer says

        June 29, 2016 at 9:13 pm

        How long and at what temp to bake them?

      • Amy Taylor (comment moderator) says

        July 08, 2016 at 10:16 am

        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

      July 25, 2016 at 7:35 pm

      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!

      Reply
  23. Bonnie says

    April 26, 2016 at 9:20 pm

    Loved it! My family gobbled it up. Yum!

    Reply
  24. Ray says

    March 14, 2016 at 2:05 am

    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!

    Reply
    • 100 Days Admin says

      September 04, 2019 at 1:06 pm

      I'd recommend about 3 months. - Nicole

      Reply
  25. Jayme says

    February 16, 2016 at 5:57 pm

    5 stars
    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.

    Reply
  26. Megan says

    January 24, 2016 at 5:42 pm

    Are these okay to freeze and re-heat?

    Reply
    • Amy Taylor (comment moderator) says

      January 28, 2016 at 8:42 pm

      Sure. :)

      Reply
      • Monique says

        February 26, 2016 at 2:24 pm

        What temp and time would you re-heat these?

      • Amy Taylor (comment moderator) says

        March 01, 2016 at 8:24 am

        Hi. I thaw and reheat at 400 until heated through in a covered glass casserole dish.

  27. Ana says

    January 03, 2016 at 8:40 am

    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!

    Reply
    • Amy Taylor (comment moderator) says

      January 19, 2016 at 1:55 pm

      Hi Anna. I have baked these at 400 for about 18 minutes.

      Reply
  28. Maggie says

    January 01, 2016 at 3:45 pm

    My son is allergic to dairy. Could I leave the cheese out or sub it with something else possibly?

    Reply
    • Amy Taylor (comment moderator) says

      January 04, 2016 at 4:46 pm

      Hi. I've used nutritional yeast and the flavor is similar. It is a rule bender ingredient, however. :)

      Reply
      • Maggie says

        January 04, 2016 at 4:52 pm

        Thanks! Why is it a rule bender? I am new to this site :)

      • Amy Taylor (comment moderator) says

        January 06, 2016 at 3:19 pm

        It is a bit processed but rich in nutrients. Here is some info: https://www.youtube.com/watch?v=t-JC73AStkw.

  29. Katie says

    December 28, 2015 at 8:00 pm

    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!

    Reply
  30. Abbey says

    December 13, 2015 at 10:15 pm

    Which cooking oil did you use?

    Reply
    • Amy Taylor (comment moderator) says

      December 18, 2015 at 11:17 am

      Hi there. I choose avocado or coconut oil. Olive oil works well, too since we aren't cooking at a high heat.

      Reply
  31. Maria Van Cott says

    November 30, 2015 at 9:30 pm

    what cooking oil do you recommend for this recipe?

    Reply
    • Amy Taylor (comment moderator) says

      December 03, 2015 at 9:29 am

      Hello Maria. I use avocado or coconut oil.

      Reply
  32. Lucy says

    October 26, 2015 at 9:05 pm

    Hi the recipe posted on your blog seems to differ slightly than the one in your book. Is one more recent?

    Reply
    • Amy Taylor (comment moderator) says

      October 28, 2015 at 9:30 am

      Hi. The book recipe is more recent.

      Reply
  33. Joni says

    July 31, 2015 at 11:03 am

    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!

    Reply
  34. Carolina h says

    May 20, 2015 at 9:45 am

    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.

    Reply
    • Erin says

      June 09, 2015 at 2:46 pm

      Hey! Try using vegan mayonnaise instead of egg. Adds nice flavor and has the same effect. Good luck :)

      Reply
    • Kathy says

      December 19, 2015 at 3:06 pm

      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.

      Reply
  35. Maura says

    May 07, 2015 at 10:27 am

    How long and at what temperature would you recommend baking these?

    Reply
    • Amy Taylor (comment moderator) says

      May 22, 2015 at 12:08 pm

      HI there. I use this recipe as a guide for baking time and temp: http://www.simplyrecipes.com/recipes/parmesan_chicken/.

      Reply
  36. Beth says

    February 01, 2015 at 6:59 pm

    4 stars
    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.

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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