Last month, Oliver came home from school asking why our chicken nuggets couldn't taste like the ones his friend's mom makes. Challenge accepted! After weeks of testing different coatings and seasonings, I finally figured out how to make homemade nuggets that are better than any drive-through version. These aren't those processed nuggets made from mystery meat - they're real chicken breast cut into bite-sized pieces, coated in a crispy mixture that gets golden and crunchy in the oven. The best part is knowing exactly what goes into them: real chicken, simple seasonings, and a coating that stays crispy even after they cool down.
Why You'll Love This Chicken Nuggets Recipe
I've made these Chicken Nuggets for countless playdates and family dinners, and they disappear faster than I can make them. You know exactly what's going into your kids' food - real chicken breast, not processed meat with fillers and preservatives. They're baked instead of deep-fried, so they're healthier but still get that crispy outside that kids love. You can make a big batch and freeze them for busy weeknights when you need dinner on the table fast.
What makes these special is how they taste like chicken, not just breading. The coating stays crunchy even when they cool down, which is great for school lunches or car trips. Oliver loves dipping them in different sauces, and I love that they're not full of weird ingredients I can't pronounce. Plus, they cost way less than buying the frozen ones from the store, and they taste so much better.
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Ingredients For Chicken Nuggets
The Chicken:
- Boneless, skinless chicken breasts
- Salt and black pepper
The Coating Station:
- All-purpose flour
- Large eggs
- Panko breadcrumbs
- Regular breadcrumbs
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
For Extra Flavor:
- Parmesan cheese
- Cayenne pepper
- Dried herbs like thyme or oregano
For Cooking:
- Cooking spray or olive oil
- Parchment paper
See recipe card for quantities.
How To Make Chicken Nuggets Step By Step
I've made these so many times for Oliver and his friends that I could do it in my sleep, but here's the method that works best:
Prepare Your Chicken Properly
- Cut chicken breasts into 1-inch pieces - not too big or they won't cook evenly
- Pat pieces completely dry with paper towels to help coating stick
- Season chicken pieces with salt and pepper on all sides
- Let sit at room temperature for 15 minutes while you set up coating station
Create Perfect Coating Station
- Set up three shallow dishes: flour in first, beaten eggs in second, breadcrumb mixture in third
- Mix panko, regular breadcrumbs, and all seasonings in the third dish
- Line baking sheet with parchment paper and spray with cooking oil
- Preheat oven to 425°F for crispy results
Master the Three-Step Coating
- Dredge each chicken piece in flour, shaking off excess
- Dip in beaten egg, letting extra drip off
- Roll in seasoned breadcrumb mixture, pressing gently to make it stick
- Place on prepared baking sheet with space between each piece
Bake to Golden Perfection
- Spray tops of nuggets lightly with cooking oil for extra crispiness
- Bake 12-15 minutes until golden brown and internal temperature reaches 165°F
- Flip halfway through cooking for even browning on both sides
- Let cool 5 minutes before serving - they'll be very hot inside
Chicken Nuggets Variations
Buffalo Style:
- Add hot sauce to the egg wash
- Mix ranch seasoning into the breadcrumbs
- Serve with celery sticks and blue cheese dip
- Perfect for game day snacks
Honey Mustard Nuggets:
- Add Dijon mustard powder to coating
- Drizzle with honey before baking
- Serve with honey mustard dipping sauce
- Sweet and tangy combination kids love
Parmesan Herb Version:
- Mix grated Parmesan into breadcrumbs
- Add dried basil and oregano
- Finish with fresh parsley
- Tastes like fancy restaurant nuggets
BBQ Seasoned:
- Use BBQ seasoning in the coating
- Brush with BBQ sauce halfway through baking
- Serve with coleslaw and pickles
- Great for summer cookouts
Smart Substitutions for Chicken Nuggets
When people have different dietary needs or want to switch things up, here are the swaps I've tried that work well:
Protein Options:
- Chicken breast → Chicken thighs (more flavor, stays juicier)
- Regular chicken → Turkey breast for leaner option
- Chicken → Firm tofu or cauliflower for vegetarian
- Fresh → Frozen chicken (thaw completely first)
Coating Changes:
- All-purpose flour → Almond flour for low-carb
- Regular breadcrumbs → Crushed cornflakes for extra crunch
- Panko → Crushed crackers like Ritz
- Standard → Gluten-free flour and breadcrumbs
Cooking Methods:
- Oven baked → Air fryer (reduce time to 8-10 minutes)
- Baked → Pan-fried in shallow oil
- Regular → Deep fried for restaurant style
- Standard → Grilled for healthier option
Flavor Swaps:
- Italian seasoning → Ranch seasoning mix
- Paprika → Curry powder for different taste
- Regular → Parmesan cheese in coating
- Plain → Hot sauce mixed in egg wash
Equipment For Chicken Nuggets
- Large rimmed baking sheets
- Three shallow dishes for coating station
- Sharp knife for cutting chicken
- Paper towels for drying
- Cooking spray or oil mister
Storage Tips
Counter Storage (Same Day):
These taste best when they're fresh and warm, but you can keep them at room temperature for up to 2 hours. If you're making them for a party, put them on a warming tray or keep them in a low oven (200°F) to stay warm. Cover them loosely so they don't dry out but the coating stays crispy.
Refrigerator Storage (3-4 days):
Let them cool completely before putting them in the fridge. Store in an airtight container and they'll keep for several days. To reheat, put them on a baking sheet and warm in a 350°F oven for about 8-10 minutes. Don't microwave them or they'll get soggy and rubbery.
Freezer Storage (3 months):
These freeze really well, which makes them perfect for meal prep. Let them cool completely, then freeze on a baking sheet first before transferring to freezer bags. You can bake them straight from frozen - just add about 5 extra minutes to the cooking time. Or freeze them before baking and cook fresh when you need them.
Top Tip
- From making these for countless family meals, here's what I've learned about keeping them fresh and crispy. These taste best when they're fresh and warm, but you can keep them at room temperature for up to 2 hours. If you're making them for a party, put them on a warming tray or keep them in a low oven (200°F) to stay warm. Cover them loosely so they don't dry out but the coating stays crispy.
- Let them cool down completely before putting them in the fridge. Store in a container with a lid and they'll keep for several days. To reheat, put them on a baking sheet and warm in a 350°F oven for about 8-10 minutes. Don't microwave them or they'll get soggy and rubbery. For longer storage, these freeze really well, which makes them great for meal prep.
- Let them cool completely, then freeze on a baking sheet first before transferring to freezer bags. You can bake them straight from frozen - just add about 5 extra minutes to the cooking time. Or freeze them before baking and cook fresh when you need them. They'll keep in the freezer for up to 3 months and still taste great.
FAQ
Is it healthy to eat chicken nuggets?
Homemade chicken nuggets like these are much healthier than fast-food versions because you control the ingredients. They're made with real chicken breast, baked instead of deep-fried, and don't have preservatives or fillers. They're still a treat food, not an everyday meal, but they're a better choice than processed nuggets.
What are chicken nuggets made of?
These homemade nuggets are made from real chicken breast cut into bite-sized pieces, coated in flour, egg, and seasoned breadcrumbs. Fast-food nuggets often contain processed chicken meat, fillers, and preservatives. Making them at home means you know exactly what's in them - just chicken and simple coating ingredients.
Is chicken nugget tasty?
When made right, chicken nuggets are really tasty because you get crispy coating on the outside and juicy chicken on the inside. The seasoning in the breading adds flavor, and they're good for dipping in different sauces. Kids love them because they're not too spicy and have that familiar crispy texture.
What's the best way to cook chicken nuggets?
Baking at 425°F gives you crispy nuggets without all the oil from frying. Air frying works well too and is even faster. The key is making sure they reach 165°F inside and flipping them once during cooking for even browning on both sides.
Kid-Approved Comfort Food Success!
Now you have all the secrets to make these crispy, juicy chicken nuggets that'll have your family asking for them every week. These homemade nuggets have become a staple in our house because they taste so much better than anything you can buy, and I know exactly what's going into Oliver's food. No mystery meat, no weird preservatives, just real chicken with a crispy coating that stays crunchy even when they cool down.
Ready for more family-friendly comfort food favorites? Try our Easy Tomato Gnocchi: Comfort Food in 20 Minutes for a quick weeknight dinner that feels like a warm hug. Need a show-stopping dessert? Our Best Lemon Meringue Pie Recipe delivers that balance of tart and sweet that makes everyone happy. And for your next holiday gathering, don't miss The Best Cranberry Turkey Stuffing Balls Recipe that transforms leftovers into the star of the party!
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Pairing
These are my favorite dishes to serve with Chicken Nuggets
Chicken Nuggets
Equipment
- 2-3 large rimmed baking sheets (for baking nuggets)
- 3 Shallow dishes (for flour, egg, and breadcrumb mixtures)
- Sharp knife (to cut chicken into pieces)
- Paper Towels (to dry chicken pieces)
- Cooking spray / oil mister (for crispiness)
- Parchment paper (to line baking sheet)
Ingredients
- 2 large Boneless, skinless chicken breasts - Cut into 1-inch pieces
- 1 teaspoon Salt - Season chicken
- ½ teaspoon Black pepper
- ½ cup All-purpose flour
- 2 Large eggs - Beaten
- 1 cup Panko breadcrumbs
- ½ cup Regular breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- ¼ cup Parmesan cheese - Grated (optional)
- ¼ teaspoon Cayenne pepper - For extra heat (optional)
- ½ teaspoon Dried herbs - Thyme or oregano (optional)
- Cooking spray / olive oil - For baking
- Parchment paper - For baking sheet
Instructions
- Cut chicken into 1-inch pieces, pat dry, season with salt and pepper. Let sit.
- Set up coating station with flour, eggs, breadcrumb mixture. Preheat oven, line tray.
- Dredge chicken in flour, dip in egg, coat with breadcrumbs, place on sheet.
- Spray tops with oil. Bake 12-15 min at 425°F, flipping halfway, until 165°F.
- Let nuggets rest 5 minutes before serving.
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