Homemade Chicken Nuggets Recipe for a Healthier Family Dinner

Homemade Chicken Nuggets

I keep a running list of convenience foods I want to rebuild in my own kitchen. Hot Pockets, SpaghettiOs, and peanut butter cups have all made it to that list, and chicken nuggets were next in line.

If you have kids, you already know nuggets are practically their own food group. So instead of settling for the drive thru version, I worked out a homemade take that tastes like the fast food classic while using ingredients I actually recognize.

It goes on the meal plan almost every week now. I make a big batch, serve some hot with dipping sauce, and tuck the rest away for the nights when practice runs late and everyone is hungry the second they walk in the door. Add it to your meal plan this week. Trust me, you will be glad you did.

How do you make the best chicken nuggets?

The best nuggets start with a short ingredient list. Chicken and a handful of pantry staples, nothing exotic and nothing you have to order online. The other half of the equation is the pan.

Fry them in a modest amount of healthy oil on the stovetop instead of baking them, and you get nuggets that are juicy, tender, and packed with flavor.

HOMEMADE CHICKEN NUGGETS RECIPE

I am not going to pretend these are the same as a bag from the freezer aisle. They are better, and the ingredient list is the reason. There are no additives and no oils I would rather avoid, just chicken, eggs, breadcrumbs, flour, spices, and a good cooking oil. That is it.

This batch serves 4. Plan on about 15 minutes of prep and roughly 30 minutes at the stove, so around 45 minutes from start to finish. They are well seasoned, they appeal to even the pickiest eaters at my table, and they freeze beautifully.

Double or triple the recipe and you have future dinners handled without another trip to the store. Serve them straight from the pan with a sauce on the side and watch how fast the plate empties.

CHICKEN NUGGETS RECIPE INGREDIENTS

Here is everything that goes into the bowls. Nothing here should send you hunting through specialty stores.

• 1 1/2 lbs boneless skinless chicken breast, the base of the whole recipe
• 1 egg, whisked with 1 tsp water, 1/2 tsp salt, and 1/2 tsp pepper for the egg wash
• 1 cup breadcrumbs, store bought or homemade
• 1/2 cup flour. All purpose einkorn is what I reach for, whole wheat works just as well, and a gluten free flour blend paired with gluten free breadcrumbs makes the whole recipe gluten free
• 1 tsp each of salt, paprika, garlic powder, and onion powder
• 2 Tbsp avocado oil for frying, coconut oil works too

The egg is there for a practical reason. It gives the breadcrumb coating something to grab onto so it stays put in the pan. Skip it and the coating slides off into the oil.

CHICKEN FOR HOMEMADE NUGGETS

I buy chicken in bulk at Costco most weeks because a big pack keeps the cost per meal low, and I portion it out the day I get home.

If you would rather have quality meat show up at your door, a monthly delivery service such as Butcher Box sends grass fed beef, organic chicken, and heritage breed pork, which takes one errand off the list.

Either way, look for chicken breast that feels firm and smells clean. You are pounding it thin anyway, so a thick breast is not a problem.

CHICKEN NUGGET RECIPE NOTES

Two things decide whether these nuggets taste like the ones your kids beg for, and neither one is complicated.

First, technique. Fry them. I know baking is easier and there is less oil to deal with, but the difference is obvious the first time you try it, and once you make a skillet batch you will not want to go back.

Coconut oil or avocado oil means you are cooking with healthy fats instead of processed junk, so there is nothing to feel guilty about.

Second, seasoning. Please do not look at the spice amounts and quietly cut them in half. That generous blend is exactly what closes the gap between homemade and the drive thru. Salt and pepper alone will taste flat next to what your family is used to.

One more note. Make extra and freeze the extras. Nugget demand in my house is unpredictable and always higher than I plan for.

HOW TO MAKE CHICKEN NUGGETS

The process is simple once you see it laid out. Work in batches, keep the pan at a steady medium heat, and let the coating do its job.

1. Unroll a 12 inch section of plastic wrap on your cutting board. Put one chicken breast on one end, fold the other end over the top, and pound it with a meat mallet, a very heavy spoon, or a rolling pin until the whole piece is even. Aim for 1/2 inch to 3/4 inch thick. Repeat with the rest of the chicken.
2. Cut the chicken into even pieces, about 1 1/2 inch each.
3. Preheat a cast iron skillet, or another heavy bottomed skillet, over medium heat and add 2 Tbsp avocado oil.
4. In a shallow dish, crack 1 egg and add 1 tsp water, 1/2 tsp salt, and 1/2 tsp pepper. Whisk it well.
5. In a second shallow dish, combine 1 cup breadcrumbs, 1/2 cup flour, and 1 tsp each of salt, paprika, garlic powder, and onion powder. Mix well.
6. Working in batches, coat the chicken pieces thoroughly in the egg mixture, then move them to the breadcrumb mixture and coat thoroughly again.
7. Add the coated pieces to the hot skillet in a single layer and cook until the sides begin to turn golden brown, about 3 to 5 minutes.
8. Flip each nugget with tongs and cook until both sides are dark golden brown, about 2 to 4 minutes more.
9. Move the finished nuggets to a plate lined with paper towels or a napkin so the extra oil can drain.
10. Repeat with the remaining chicken, adding more egg, water, breadcrumbs, flour, spices, and oil as needed. If you need only a little more breading, mix 1/2 cup breadcrumbs, 1/4 cup flour, and 1/2 tsp each of salt, paprika, garlic powder, and onion powder.
11. Serve warm, or freeze for later. Store any leftover nuggets in an airtight container in the fridge.

A wire rack set over a baking sheet works just as well as paper towels for draining, and it keeps the bottoms from going soft while you finish the rest of the batches. Crowding the pan is the one mistake worth avoiding. If the pieces touch, they steam instead of crisp, so give them room and fry in rounds.

Reheat leftovers in the oven or an air fryer rather than the microwave. A quick pass in either one brings the coating back to life and keeps the nuggets crispy instead of soggy.

HOW TO FREEZE HOMEMADE NUGGETS

Doubling or tripling the batch is the smart move here, because these get requested constantly.

When you have extra nuggets, lay them on a cooling rack or a cookie sheet and freeze them for 30 to 60 minutes first.

That short step is what keeps them from clumping into one solid block, and it protects the breading from pulling off when you separate them later. Once they are firm, move them into a container safe for freezing.

I portion mine by meal so I only thaw what we actually need.

To reheat, preheat the oven to 375F and bake the frozen nuggets for 10 to 15 minutes. No thawing required.

MACRO FRIENDLY CHICKEN NUGGETS RECIPE

Because the base is chicken breast, this recipe fits neatly into a macro plan. Each serving comes in around 441 calories with 43 grams of protein, 33 grams of carbohydrates, and 14 grams of fat.

The fat comes mostly from the avocado oil, and the carbs come from the coating. That protein number is the headline here, and it is the reason a plate of these keeps everyone full until morning.

If you are watching carbs, there is a simple way to lighten things up. Skip the egg and the breadcrumb coating entirely, season the chicken pieces well, and fry them in oil until they are cooked through.

You end up with something close to the grilled nuggets from a certain chicken chain, and they are just as good on a salad as they are on a plate.

If you keep the coating, pile the nuggets over greens with plenty of vegetables and you have a balanced meal that still feels like a treat.

That is my favorite way to eat them when I am the one cooking and not just sneaking one off the tray.

The breaded version does carry more carbs, so save it for a heavier training day and go with the bare version on lighter ones.

CHICKEN NUGGET SAUCE OPTIONS

A nugget is only as good as what you dunk it in. These are the sauces we rotate through at home.

• Buffalo wing sauce for a little heat
• BBQ sauce, the classic
• Dairy free ranch, the kids favorite
• Sweet and sour sauce
• Ketchup, obviously
• Thai peanut sauce when you want something different
• Caesar dressing, which is surprisingly good with crispy chicken

For honey mustard, stir together equal parts honey, mustard, and mayo. It takes about 30 seconds and beats anything from a packet. Set out two or three sauces and let everyone build their own plate. Dinner gets a lot quieter that way.

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Homemade Chicken Nuggets I keep a running list of convenience foods I want to rebuild in my own kitchen. Hot Pockets, SpaghettiOs, and peanut butter cups have all made it to that list, and chicken nuggets were next in line.

• Total Time: 45 min
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 ½ lbs chicken breast
1 egg
1 tsp water
½ tsp salt
½ tsp pepper
1 cup breadcrumbs
½ cup flour
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 Tbsp avocado oil

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Instructions

1-Unroll a 12” section of plastic wrap: Unroll a 12” section of plastic wrap and place it on the cutting board. Place one chicken breast on one end of the plastic wrap and fold the other end over. Using a meat mallet or very heavy spoon or rolling pin, beat the chicken until the entire piece is even in thickness all over. I aim for ½” to ¾” thick. Repeat with the remaining chicken.
2-Cut the chicken into equal sizes, about: Cut the chicken into equal sizes, about 1 ½” in size.
3-Preheat a cast iron skillet, or another: Preheat a cast iron skillet, or another heavy-bottomed skillet, to medium heat and add 2 Tbsp avocado oil.
4-In a shallow dish, crack 1 egg: In a shallow dish, crack 1 egg and add 1 tsp water, ½ tsp salt, and ½ tsp pepper. Use a whisk to mix well.
5-In another shallow dish, measure 1 cup: In another shallow dish, measure 1 cup of breadcrumbs, ½ cup flour, and 1 tsp each of salt, paprika, garlic powder, and onion powder. Mix well.
6-Working in batches, move the cut chicken: Working in batches, move the cut chicken pieces into the egg mixture and coat thoroughly. Then move the chicken to the breadcrumb mixture and coat thoroughly.
7-Add to the skillet in a single: Add to the skillet in a single layer and cook until the sides begin to turn golden brown, about 3-5 minutes.
8-Using tongs, flip each nugget over and: Using tongs, flip each nugget over and cook until finished and both sides are dark golden brown, about 2-4 minutes.
9-Remove the nuggets to a plate lined: Remove the nuggets to a plate lined with a paper towel or napkin to allow excess oil to drain.
10-Repeat with the remaining chicken, using additional: Repeat with the remaining chicken, using additional egg, water, breadcrumbs, flour, spices, and cooking oil as necessary. (If you need just a little bit more of the breadcrumbs mixture, use ½ cup breadcrumbs, ¼ cup flour, ½ tsp of each salt, paprika, garlic powder, and onion powder.)
11-Serve warm, or freeze for later: Serve warm, or freeze for later. Store any leftover chicken nuggets in an airtight container in the fridge.

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• Prep Time: 15 min
• Cook Time: 30 min
• Method: stovetop

Nutrition

• Serving Size: 1 serving
• Calories: 441 kcal
• Sugar: 2g
• Sodium: 1284mg
• Fat: 14g
• Saturated Fat: 2g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 43g
• Cholesterol: 150mg