Homemade Chicken Nuggets
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
17 Nuggets
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Calories
85 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Nuggets
Description
The recipe uses a panade made by soaking bread in milk, mixed with garlic salt and pepper, which is combined into ground chicken to add moisture and prevent dryness. The mixture is gently handled to avoid toughness and formed into bite-sized nuggets.
Each nugget is brushed with egg wash, coated generously with a blend of panko breadcrumbs, Parmesan cheese, and dried parsley for a flavorful, crunchy crust. Brushing with melted butter before baking adds color and richness. Baking at 375°F ensures the nuggets cook evenly, developing a crisp exterior while keeping the inside soft.
These nuggets can be made with ground chicken breast or thighs and are versatile for meals or snacks. The crispy coating offers texture contrast, and the seasoned chicken inside remains juicy thanks to the panade. They are suitable for baking or air frying with adjusted times.
Notes advise that homemade ground chicken can be made by pulse-processing chicken cubes, and substitutions like crushed cornflakes are possible for breadcrumb coating. Internal temperature should reach 165°F for doneness. Freezing instructions include flash freezing unbaked nuggets before storing and baking times from frozen are specified.
Ingredients
- 1 lb. ground chicken see notes
- 3 Tablespoons milk
- 1 lice bread or 1/4 cup Italian breadcrumbs
- ¾ teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 egg whisked
- 3 Tablespoons butter or canola oil spray, melted
Breading
- 1 cup panko breadcrumbs
- ¼ cup Parmesan Cheese finely grated
- 2 teaspoons parsley dried
Instructions
- Preheat oven to 375 degrees.
- Add the bread to a bowl and pour the milk on top. Let it absorb for 2-3 minutes. (Note: If using breadcrumbs instead of bread, you my need to add 1-2 more tablespoons of milk.) Add the garlic salt and black pepper. Use your hands to combine. This is called a panade and it keeps the chicken nuggets juicy. (vs. hard and dense.)
- Add the ground chicken to a large bowl and add the panade. Use your hands to mix until just combined, don’t overmix. Take a tablespoon and scoop out the chicken. Form into nuggets and set aside.
- Combine the breading mix on a large plate and set aside.
- Brush each side of the nuggets with the whisked egg. Transfer them to the breading plate and generously coat each one until completely covered. Place on a baking sheet.
- Brush half of the melted butter on the top of the nuggets, this helps them turn a nice golden brown. You can also use canola oil spray but they won’t get quite as golden. If some nuggets are darker than others, place the darker ones in the middle of the baking sheet and the lighter ones along the edge.
- Bake for 7 minutes and remove from the oven.
- Brush each side with more melted butter and bake for 8 more minutes. (You can use canola oil spray if preferred but they won’t get quite as golden.)
- Remove and let them rest for a few minutes prior to serving.
Notes
- Make your own ground chicken by pulsing cubed chicken breasts or thighs in a food processor for about 1 lb required.
- Crushed cornflakes can substitute breadcrumbs for a different texture and color; butter helps achieve golden color but can be adjusted.
- Cook chicken nuggets until internal temperature reaches 165°F for safe consumption.
- To air fry, brush nuggets with butter or spray with oil and cook at 400°F for 8 minutes, flipping halfway through.
- For freezing, flash freeze unbaked nuggets on a tray, then transfer to freezer bags for up to 3 months.
- To cook from frozen, bake nuggets at 400°F for 15-18 minutes until golden and cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Nuggets
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 199mg | 8% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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