Homemade Chicken Nuggets
These crispy, golden homemade chicken nuggets bring you all the comfort of a fast-food favorite — but healthier. Made with lean ground chicken and baked to perfection, they're perfect for meal prep, family dinners, or party platters. Air fryer optional, delicious guaranteed!
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.