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These Homemade Chicken Nuggets are crispy, juicy, and packed with flavor. Made with simple ingredients and baked to golden perfection, they’re a healthier alternative to fast food favorites. Perfect for kids and adults alike, this recipe will quickly become a family favorite.

Ingredients

Chicken Mixture:

1 lb. ground chicken (see notes)
3 tablespoons milk
1 slice bread or 1/4 cup Italian breadcrumbs
¾ teaspoon garlic salt
1/8 teaspoon black pepper
1 egg, whisked
3 tablespoons melted butter or canola oil spray

Breading:

1 cup Panko breadcrumbs
¼ cup finely grated Parmesan cheese
2 teaspoons dried parsley

Instructions

Prepare the Panade:

Preheat the oven to 375°F.
Place the bread in a small bowl and pour the milk on top. Let it absorb for 2-3 minutes. If using breadcrumbs instead of bread, you may need to add 1-2 more tablespoons of milk.
Add garlic salt and black pepper to the soaked bread. Use your hands to combine. This mixture, called a panade, ensures the nuggets stay juicy instead of dense.

Make the Chicken Nuggets:

In a large bowl, combine the ground chicken with the panade. Mix gently with your hands until just combined. Avoid overmixing to keep the nuggets tender.
Scoop out a tablespoon of the chicken mixture, form it into nugget shapes, and set aside.

Prepare the Breading:

On a large plate, combine the Panko breadcrumbs, Parmesan cheese, and dried parsley.
Brush each nugget with the whisked egg and coat thoroughly in the breadcrumb mixture. Ensure each nugget is fully covered.

Bake the Nuggets:

Place the breaded nuggets on a baking sheet. Brush the tops with half of the melted butter. Alternatively, spray with canola oil for a lighter option (note: the nuggets may not brown as much with oil spray).
Bake for 7 minutes, then remove from the oven.
Brush each side with the remaining melted butter and bake for an additional 8 minutes. For even browning, place darker nuggets in the center of the baking sheet and lighter ones toward the edges.
Remove from the oven and let the nuggets rest for a few minutes before serving.

Why You’ll Love This Recipe

Healthier Alternative: Baked instead of fried, these nuggets are crispy yet lower in fat.
Kid-Friendly: Perfect for picky eaters and easy to pair with their favorite dips.
Customizable: Adjust the seasoning or breading to suit your taste.

Tips

Use freshly grated Parmesan for a more flavorful breading.
Avoid overmixing the chicken to keep the nuggets tender.
Let the nuggets rest after baking to lock in their juiciness.

Variations and Substitutions

Gluten-Free: Substitute gluten-free breadcrumbs and bread.
Dairy-Free: Use almond milk and omit the Parmesan cheese.
Air Fryer Option: Cook the nuggets at 375°F in the air fryer for 10-12 minutes, flipping halfway through.
Spicy Nuggets: Add 1/4 teaspoon cayenne pepper to the breading mix for a kick.

FAQs

Can I freeze these nuggets?
Yes! Place uncooked, breaded nuggets on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen at 375°F for 20-25 minutes.

Can I use pre-ground turkey or pork?
Absolutely! Both work well as substitutes for ground chicken.

How do I make them extra crispy?
Lightly spray the nuggets with oil before baking or finish them under the broiler for 1-2 minutes.

Serving and Suggestions

Serve with a variety of dips like ketchup, honey mustard, ranch, or barbecue sauce.
Pair with roasted vegetables, a fresh salad, or sweet potato fries for a complete meal.
Perfect for meal prepping or packing into lunchboxes.

Homemade Chicken Nuggets are a versatile, crowd-pleasing dish that’s easy to make and impossible to resist. Give them a try and make dinner a delight for everyone!