Chicken nuggets are probably one of the most childhood meals and fast-food sidekicks that we love. Which is why, while there are homemade versions of this that are way healthier, save time, and you can make them air fryer-style and crispy-fried, but with the comfort of homemade. Homemade chicken nuggets shall taste better and it’s easy to make at anytime.
Serve 2–2.5 inch-wide nuggets, great for family dinners, for meal prep, or potlucks! This overview of the recipe, components, health advantages, how you make them, and even how to make these in bulk and freeze them for easy chicken nugget dinners, is the healthy twist you’ve been looking for. For four people, a serving typically includes 4–5 nuggets.
Homemade Chicken Nuggets
Equipment
- Baking sheet For placing nuggets in the oven
- Parchment paper Prevents sticking
- Mixing Bowls For combining ingredients
- Brush or oil spray To apply melted butter or oil
- Measuring spoons and cups For accuracy
Ingredients
- 1 lb Ground chicken Lean (93% or leaner)
- 3 Tbsp Milk Whole or 2%
- 1 slice Bread Day-old white bread (or ¼ cup Italian breadcrumbs)
- ¾ tsp Garlic salt
- ⅛ tsp Black pepper
- 1 Egg Large, whisked
- 3 Tbsp Melted butter Unsalted (or canola oil spray)
- 1 cup Panko breadcrumbs
- ¼ cup Parmesan cheese Finely grated
- 2 tsp Dried parsley
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, tear 1 slice of bread into small pieces (or use ¼ cup Italian breadcrumbs). Pour 3 Tbsp. milk over the bread and let soak for 2-3 minutes. Add ¾ tsp. garlic salt and ⅛ tsp. black pepper. Mix with hands until combined to form a panade.
- In a large bowl, combine 1 lb. ground chicken with the panade. Mix gently with hands until just combined. Scoop tablespoon-sized portions and shape into 16-20 nuggets.
- On a large plate, mix 1 cup Panko breadcrumbs, ¼ cup finely grated Parmesan cheese, and 2 tsp. dried parsley. In a separate bowl, whisk 1 egg.
- Dip each nugget into the egg wash, ensuring full coverage. Roll in the Panko mixture, pressing lightly to adhere. Place on the baking sheet.
- Brush the tops of the nuggets with 1.5 Tbsp. melted butter (or spray with canola oil). Arrange darker-coated nuggets in the center and lighter ones on the edges.
- Bake for 7 minutes. Remove, brush with remaining 1.5 Tbsp. melted butter (or spray with oil), and bake for 8 more minutes until golden and internal temperature reaches 165°F (74°C).
- Let nuggets rest for 3-5 minutes before serving.
Notes
- Serve with fries and a green salad, mashed potatoes, or a quinoa bowl with roasted veggies.
- Variations: Add ½ tsp. cayenne for spice, use gluten-free bread for a gluten-free option, or stuff with mozzarella cubes.
- Storage: Refrigerate cooked nuggets for 3-4 days or freeze uncooked nuggets for 3 months. Bake from frozen, adding 2-3 minutes.
- Pair with sparkling water, iced tea, or a light lager for a refreshing meal.
Health Benefits Breakdown
- Ground Chicken: Lean ground chicken has less saturated fat than beef or pork, which is good for heart health. It provides complete protein for muscle repair and immune health. Perfect base for homemade chicken nuggets from real chicken.
- Milk (in the panade): Keeps nuggets moist while adding calcium for strong bones.
- Bread/Crumbs: Adds energy via carbohydrates. Whole-grain bread gives extra fiber, while Italian breadcrumbs provide crunch.
- Garlic Salt & Black Pepper: Flavor without the calories. Both are anti-inflammatory and enhance absorption of nutrients.
- Eggs: High in protein and vitamin B12. The egg wash helps brush whisked egg over the nuggets and coat in breadcrumb mixture for a perfect crust.
- Butter/Canola Oil: Butter offers vitamin A and flavor. Canola oil adds a dose of omega-3s.
- Panko & Parmesan: Light and crunchy panko paired with savory Parmesan makes the coating crisp and flavorful without being heavy.
- Parsley: Full of vitamins A, C, and K—supports healthy skin and immunity.
Serving Ideas and Variations
These homemade chicken nuggets are versatile and go well with many sides and sauces:
Classic Combo: Pair with fries, green salad, and dipping sauces like ketchup, BBQ, or honey mustard.
Kid-American Favorite: Serve with mashed potatoes and steamed greens for a well-rounded dinner.
Grain Bowl: Add nuggets to a quinoa bowl with roasted veggies and tzatziki for a Mediterranean twist.
Appetizer Board: Thread onto skewers with cucumber and cherry tomatoes for a fun finger food platter.
Variations:
- Spicy: Add ½ tsp cayenne or chili powder to the coating.
- Herb-Infused: Add thyme or rosemary to the panade for deeper flavor.
- Gluten-Free: Use gluten-free bread and panko for dietary needs.
- Cheese-Stuffed: Insert a cube of mozzarella into each nugget before breading for a melty center.
Tips on Ingredient Selection and Storage
- Ground Chicken: Choose 93% lean or leaner, fresh pink-colored meat. Refrigerate up to 2 days or freeze up to 3 months. Always defrost in the fridge.
- Milk: Whole or 2% milk works best. Almond or oat milk can be substituted for dairy-free diets.
- Panade Bread: Use day-old bread for best texture. Store crumbs in a cool, dry, airtight container for 6 months.
- Eggs: Fresh large eggs stored in the original carton in the fridge stay fresh up to 5 weeks.
- Panko & Parmesan: Use authentic panko and freshly grated Parmesan for best results. Store panko in a dry place and Parmesan in the fridge.
- Butter/Canola Oil: Use unsalted butter for seasoning control. Refrigerate butter up to 1 month or freeze for 6. Store canola oil in a dark place for up to a year.
Storage Tips:
- Uncooked Nuggets: Shape and bread, then freeze on a tray. Transfer to freezer bags for up to 3 months. Bake from frozen—just add 2–3 minutes to cook time.
- Leftover Cooked Nuggets: Store in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven for 5–7 minutes to keep them crispy.
Pairing Beverages with Chicken Nuggets
Non-Alcoholic:
- Sparkling Water with Lemon: Refreshes the palate.
- Iced Tea: Lightly sweetened or unsweetened to complement savory flavors.
- Apple Juice: Kid-friendly and sweetly offsets salty coating.
Alcoholic:
- Lager or IPA: Light and crisp beers balance the crunch without overpowering it.
- White Wine: A Sauvignon Blanc or Pinot Grigio brings a bright contrast.
- Apple Cider: Semi-sweet cider is a natural match with Parmesan and herbs.
Best Time to Consume
Homemade chicken nuggets are adaptable and shine in all meal settings:
- Lunch: A protein-packed midday meal with salad or veggies for energy boost.
- Dinner: Great main dish when paired with roasted potatoes or whole grains.
- Appetizer: Serve bite-sized at office parties, potlucks, or as a party starter.
- Meal Prep: Perfect for weekly lunch boxes. Cook ahead and freeze for no-fuss meals.
Conclusion
These homemade chicken nuggets are a healthier, crispier, and more flavorful version of a classic comfort food. With a crunchy Panko-Parmesan coating, a juicy center, and easy customization, they are ideal for kids and adults alike. Use real, fresh ingredients, follow simple steps, and get creative with how you serve them.
Whether it’s lunch, dinner, or a snack — serve hot with your favorite sauce and cold drink. They’re also perfect to make these in bulk and freeze them for easy chicken nugget dinners. Ready to upgrade your family’s favorite finger food?
Try this homemade chicken nuggets recipe and make them a go-to in your home!
