Homemade chicken nuggets with ground chicken are an easy, wholesome answer to the drive through favorite. This recipe keeps the shopping list short, leans on everyday pantry spices, and bakes the nuggets instead of frying them, so they turn out crisp on the outside and juicy in the middle.
They are also freezer friendly, which makes them a smart staple for busy weeknights, lunchboxes, and picky eaters.
Easy Baked Homemade Chicken Nuggets With Ground Chicken 30Jump To
The recipe comes from a Registered Dietitian who describes being a longtime chicken nugget fan, and that is exactly the spirit of this version.
The author notes that nuggets made with ground chicken land closer to the texture of fast food nuggets than the texture of whole chicken tenders, which is why they satisfy both kids and adults at the same table.
Versatility is a big part of the appeal. You can chop these nuggets into a salad for a protein packed lunch, or serve them with dipping sauces for a classic nugget night. Either way, they hold their shape and their coating.
Here is what makes this recipe worth keeping in rotation:
Few ingredients, minimal steps. The nugget mixture and the breading both use pantry staples you likely already have on hand.
Kid friendly and crowd pleasing. The familiar bite size shape means hesitant eaters usually say yes.
Baked, not fried. A light spray of oil is all it takes to help the coating crisp up in the oven.
Freezer friendly. Make a double batch, freeze the extras, and reheat on a busy night.
Ground chicken is the quiet hero here. Because the meat is already minced, the nuggets come together without any chopping, pounding, or coating whole cutlets. You simply mix, shape, coat, and bake. That short path from fridge to sheet pan is why this recipe works on nights when nobody wants a project.
The baking method also keeps things tidy. There is no pot of hot oil to watch, and the nuggets go onto a parchment lined sheet pan, which means cleanup is quick.
A light spray of cooking oil over the coated nuggets helps the breading brown and crisp, since the oven alone will not fry the surface the way a deep fryer would.
If you enjoy this style of cooking, the original author also shares a cheese chicken nugget version and a cauliflower chicken nugget version. Both follow the same easy baking and dipping rhythm, so they fit neatly into the same weeknight rotation.
The recipe makes about 20 nuggets, which works out to 5 servings of 4 nuggets each. Everything is divided into two simple groups, the ground chicken mixture and the breading.
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Ground chicken mixture
1 lb ground chicken breast
1/4 cup grated parmesan cheese
1 1/2 tsp Worcestershire sauce
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
Breading ingredients
2 eggs, beaten
1 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp paprika
cooking spray
Here is what each piece does for the finished nugget:
Ground chicken. It gives the nuggets that familiar fast food style texture rather than the texture of whole chicken tenders. The recipe suggests 99% or 93% lean ground chicken breast.
Breadcrumbs. Standard breadcrumbs work, and panko works too if you want a lighter, crunchier coating. You can also make your own by pulsing dried out or lightly toasted bread in a food processor.
Grated parmesan cheese. It adds a salty, cheesy note to both the nugget mixture and the coating.
Eggs. The beaten egg helps the breading stick to the chicken and supports a crisp bite.
Worcestershire sauce. A small amount brings savory depth to the ground chicken mixture.
Salt, black pepper, paprika, garlic powder, and onion powder. These season both the chicken and the breadcrumb mixture, so the flavor runs all the way through.
Cooking spray. This is what helps the baked coating turn crispy instead of pale and soft.
Recipe details at a glance
Detail
Information
Yield
About 20 nuggets
Servings
5
Serving size
4 nuggets
Prep time
10 minutes
Cook time
20 minutes
Oven temperature
400 degrees F
Internal temperature
At least 165 degrees F
Nutrition per serving of 4 nuggets, as provided by the source recipe: 281 calories, 18 g carbohydrates, 30 g protein, 9 g fat, 4 g saturated fat, 1 g fiber, 2 g sugar, 1019 mg sodium, and 134 mg cholesterol.
Variations
The base recipe is flexible, and a few simple swaps change the whole mood of the plate.
Ground turkey. Swap the ground chicken for ground turkey to make turkey nuggets with the same coating and the same baking method.
Cubed chicken breast. Use small cubes of chicken breast instead of ground meat for a chunkier, more tender bite.
Veggie style. Try the cauliflower chicken nugget version for a lighter option that still dips well.
Extra cheesy. A cheesy chicken nugget version leans further into the parmesan flavor for a richer nugget.
Spicy. Add 1/4 to 1/2 tsp of cayenne pepper to the breading or to the ground meat mixture for a gentle kick.
Keep the coating and the baking temperature the same when you swap the meat, and confirm that the nuggets reach at least 165 degrees F in the center before serving.
Step by step instructions
The method is straightforward, and setting up your coating stations before you start keeps your hands and your counter cleaner.
Easy Baked Homemade Chicken Nuggets With Ground Chicken 32Easy Baked Homemade Chicken Nuggets With Ground Chicken 33Easy Baked Homemade Chicken Nuggets With Ground Chicken 34
Preheat the oven. Heat the oven to 400 degrees F and line a sheet pan with parchment paper.
Make the breading. On a large plate or in a large bowl with low sides, combine the breadcrumbs, parmesan cheese, and spices.
Mix the chicken. In a medium bowl, combine the ground chicken breast with the parmesan cheese, Worcestershire sauce, and spices. Mix thoroughly until everything is evenly distributed.
Beat the eggs. Beat the eggs on a small plate or in a small bowl.
Set up your stations. Line up the bowl of ground chicken mixture, the bowl of breading, and the beaten egg so you can work in a smooth order.
Shape and coat. With clean hands, form the ground chicken into small nugget shapes. Coat each one in the beaten egg, then press it into the breading mixture. This makes about 20 nuggets, depending on how large you shape them.
Arrange and spray. Place the breaded nuggets on the parchment lined sheet pan in a single layer and spray them lightly with cooking spray.
Bake. Bake for 20 to 25 minutes, until the nuggets are golden brown and completely cooked through, flipping them at about 15 minutes.
Serve. Serve with your favorite dipping sauces and enjoy.
Safety note: ground poultry needs to be fully cooked. Use a meat thermometer and make sure the nuggets read at least 165 degrees F in the center.
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Dipping Ideas
Nuggets are even better with something to dunk them in, and the original recipe lists several favorites that range from creamy to tangy to spicy.
Cottage cheese ranch dressing. A creamy ranch style dip with a protein boost.
Big Mac sauce. A healthier take on the classic burger sauce, and a natural match for nuggets.
Creamy honey mustard dip. A three ingredient dip that is sweet, tangy, and smooth.
Creamy poblano ranch dressing. Mildly smoky and a little bit special.
Buffalo ranch sauce. Works as a dressing or a dip and brings gentle heat.
Easy creamy hummus. A smooth, protein rich option for dipping.
Leftover nuggets keep well, which is one of the best reasons to make a double batch.
Refrigerator. Store the nuggets in an airtight container in the fridge for up to 4 days.
Freezer. Store them in a freezer bag in the freezer for up to 2 months.
Reheat in the oven or the air fryer so the coating can crisp back up. The original recipe points out that making a big batch and freezing it counts as meal prep that also saves money, since you always have a ready protein on hand for a fast dinner.
Tips for Success
Small details make the difference between a soft nugget and a crisp one.
Do not skip the cooking spray. It makes a big difference in how crispy the coating gets, since these nuggets are baked rather than fried.
Choose your spray. The original recipe prefers avocado oil spray because of its high smoke point.
Keep the size consistent. A cookie scoop helps you portion the ground chicken mixture into a clean or gloved hand so every nugget is roughly the same size and bakes evenly.
Give them space. A single layer on the sheet pan lets hot air circulate, so the coating dries and browns instead of steaming.
Flip at the right moment. Turning the nuggets about 15 minutes into baking helps both sides brown evenly.
Air fryer option. The original recipe also shares an air fryer method. Preheat the air fryer to 400 degrees F and cook the nuggets for 10 to 12 minutes.
Another version of that method air fries at 400 degrees F for 12 to 15 minutes, flipping halfway. Either way, spray the basket with cooking spray, line it with parchment paper, or use a silicone air fryer liner to keep the coating from sticking.
Because these nuggets start from raw ground chicken, always confirm doneness with a thermometer rather than relying on color alone. Golden brown is a good sign, and 165 degrees F in the center is the number that matters.
FAQs
How long do you bake ground chicken nuggets at 400°F?
Bake the nuggets for 20 to 25 minutes at 400°F, flipping them at about 15 minutes. They are done when they are golden brown and the internal temperature reaches a safe 165°F on an instant-read thermometer.
Can you make these ground chicken nuggets in an air fryer?
Yes. Preheat the air fryer to 400°F and cook the breaded nuggets for 10 to 12 minutes, or 12 to 15 minutes if you flip them halfway through. Lightly spray the basket with cooking spray to help the coating crisp up, and use parchment or a silicone liner if needed.
How do you keep baked chicken nuggets from getting tough?
Mix the ground chicken mixture just until the ingredients are combined-overmixing pushes the meat into a dense, tough texture. Also, using ground chicken breast with a little grated Parmesan in the mixture adds moisture, and baking at 400°F for only 20 to 25 minutes prevents drying out.
Can you freeze homemade ground chicken nuggets?
Yes. Fully bake and cool the nuggets completely on a wire rack, then freeze them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag; they keep well for up to 2 months. Reheat directly from frozen in an oven or air fryer at 400°F for 6 to 8 minutes.
Homemade Chicken Nuggets with Ground Chicken Homemade chicken nuggets with ground chicken are an easy, wholesome answer to the drive through favorite. This recipe keeps the shopping list short, leans on everyday pantry spices, and bakes the nuggets instead of frying them, so they turn out crisp on the outside and juicy in the middle.
Total Time:30 minutes
Yield:20 nuggets 1x
Ingredients
Scale
Ground chicken mixture 1 lb ground chicken breast 1/4 cup parmesan cheese, grated 1 1/2 tsp Worcestershire sauce 1/2 tsp salt 1 tsp onion powder 1 tsp garlic powder 1/4 tsp black pepper
Breading ingredients 2 eggs, beaten 1 cup breadcrumbs 1/2 cup parmesan cheese, grated 1/2 tsp salt 3/4 tsp garlic powder 3/4 tsp onion powder 3/4 tsp paprika cooking spray
Instructions
1-Preheat oven to 400 degrees: Preheat oven to 400 degrees. 2-Start by making your breadcrumb mixture in: Start by making your breadcrumb mixture in a large plate or large bowl with low sides. Combine breadcrumbs, parmesan cheese and spices. 3-In another medium sized bowl, combine ground: In another medium sized bowl, combine ground chicken breast with parmesan cheese, Worcestershire sauce, and spices. 4-Next, beat eggs on a small plate: Next, beat eggs on a small plate or in a small bowl. 5-Set up your stations for making the: Set up your stations for making the chicken nuggets. You’ll need your bowl of ground chicken, your bowl of breading, and your beaten egg. 6-Using clean hands, form the ground chicken: Using clean hands, form the ground chicken into small nugget shapes. Coat with beaten egg, and then coat with breading mixture. (Makes about 20 nuggets depending on size) 7-Add formed and breaded chicken nuggets to: Add formed and breaded chicken nuggets to a sheet pan lined with parchment paper. Spray lightly with cooking spray. 8-Bake nuggets in the oven for 20-25: Bake nuggets in the oven for 20-25 minutes until chicken nuggets are golden brown and completely cooked through, flipping at about 15 minutes. If you use a meat thermometer they should read at least 165 degrees. 9-Serve with your favorite dipping sauces and: Serve with your favorite dipping sauces and enjoy!
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