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These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these!
Why I Love This Recipe
Homemade chicken nuggets are one of the most requested recipes I’ve received since I started creating family-friendly meals for Weelicious. While I’ve made Baked Chicken Nuggets before, I wanted to create a version that closely resembles the fast food nuggets everyone loves. And so, this recipe was born! Chicken nuggets and french fries are convenient and undeniably loved by kids, so naturally have I several recipes for each.
This homemade chicken nugget recipe is incredibly easy to make and offers the same crispy, delicious taste as fast food—but with healthier ingredients! It comes together in under 30 minutes using ingredients you likely already have in your kitchen. Plus, you can make a large batch and freeze them for later, making these nuggets not only a budget-friendly recipe but also a huge time-saver when you need a quick meal.
The Ingredients
- Chicken Breasts: The star of the show! We use boneless, skinless chicken breasts for this recipe, a great protein source!
- Old Fashioned Oats: Also known as rolled oats, this ingredient helps bind the chicken nuggets together. Plus, oats are high in fiber which adds some extra nutritional benefits.
- Panko breadcrumbs: Panko is what gives these nuggets that irresistible crispy, crunchy exterior!
- Grated parmesan cheese: Parmesan adds flavor to the nuggets, but if you need these to be dairy free you can omit it.
- Seasonings: Dried parsley, garlic powder, onion powder, and kosher salt add tons of flavor to this recipe!
Variations and Substitutions
- Ground Chicken: If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.
- Seasonings: Feel free to customize the seasonings to your taste preferences!
- Gluten Free: Use certified gluten free oats and gluten free panko to make this recipe suitable for people with gluten sensitivities.
How to Make Easy Chicken Nuggets
Step 1: Preheat the oven to 375°F. Place the chicken chunks, oats and seasonings in a food processor until chicken is finely chopped and ingredients are combined.
Step 2: Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
Step 3: With moistened hands, roll about 1 tablespoon of chicken mixture between your palms and flatten it into a nugget shape.
Step 4: Gently press nuggets into bread crumbs to evenly coat them. Place nuggets on a parchment lined baking sheet. Lightly spray nuggets with cooking spray. Bake for 12-15 minutes or until golden.
Recipe Tip
If you want your nuggets to be even more golden brown, place under the broiler for 2 minutes after cooking.
How to Air Fry Homemade Chicken Nuggets
Making these homemade chicken nuggets in the air fryer is super easy! Simply form the nuggets as directed, spray each one with cooking spray, and place them in your air fryer basket. Cook at 375°F for 10-12 minutes, or until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!
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How to Freeze Homemade Chicken Nuggets
Many parents keep frozen chicken nuggets on hand as a quick meal solution, but have you ever looked closely at the ingredients in your favorite brand? Are they pronounceable? Are they things you want your kids eating? I was shocked when I first checked the labels, which is why I now make extra homemade chicken nuggets to freeze. This way, I always have a batch ready for when the craving hits, and I feel good knowing exactly what’s in them!
- Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour.
- Put frozen nuggets in labeled zip-top bags and freeze for up to 4 months.
- When ready to eat, cook as directed, adding 1-2 minutes to the cooking time.
Tips and Tricks
- Use Wet Hands for Shaping: Keep your hands slightly damp while shaping the nuggets to prevent the chicken mixture from sticking to your fingers.
- Chill the Mixture: If the chicken mixture feels too soft to handle, place it in the fridge for 10-15 minutes to firm up. This makes shaping the nuggets easier and helps them hold their form while cooking.
- Coat Nuggets Evenly: To get an even coating, press the nuggets gently into the breadcrumb mixture, turning them a few times. This ensures a crispy coating all over.
More Kid-Approved Chicken Recipes
Crispy on the outside, tender inside, freshly made easy chicken nuggets your kids will beg for everyday. What could be more simple, economical, nutritious and yummy than that?
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Easy Chicken Nuggets
Equipment
- Food Processor
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1/4 cup old fashioned oats (also known as 5 minute oats)
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3/4 cup panko bread crumbs
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat oven to 375°F.
- Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
- Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
- With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
- Gently press nuggets into bread crumbs to evenly coat them.
- Place nuggets on parchment lined baking sheet and lightly spray nuggets with cooking spray.
- Bake for 12-15 minutes or until golden and serve. If you want your nuggets to be more golden brown, place under the broiler for 2 minutes after cooking. Air frying instructions are in the notes below!
I like to also add veggie puree to the mix since my 13 month old is not liking veggies right now. I’ll even make some nuggets that are ONLY veggies- spinach, carrots, brocc, celery, potato, etc.
Ohmygoodness! I have been hoping to find a recipe like this. I had brain stormed ideas but I’m not much of an experienced cook and was too afraid to test my own recipe. I cannot wait to try this. I feel too guilty feeding my son the store bought chicken nuggets.
Interesting idea! 1 pound is 16 ounces, so you could either cut this recipe into thirds, or use three cans of tuna! I’m not sure how it will come out, though. The tuna probably won’t hold together as well as the chicken does, and it might get dried out after cooking. Please let me know your results if you do try it! I’m intrigued!
I was just wondering if canned tuna could be used? We are catholic so no meat on fridays during lent. I am just not sure how to reduce the amounts of the other ingredients for a 5 oz can of tuna lol. I am Math incompetent hehe.
Yes, you can do this with any ground chicken meat, dark or light!
Can you do this with chicken thighs? My little guy needs the iron where he can get it! Thanks!
Finally got my 17 month old to eat chicken! Thank you!
They were easy enough for the husband to make (I’m a vegetarian). They didn’t brown well, but neither the husband nor son seemed to care.
I made these this weekend; they looked so good I had to sneak a taste when they came out of the oven and they were delicious!
Add another super-easy, delicious weelicious recipe to my regular rotation. Thank you Catherine!!
No eggs!! I love you, and so do my egg allergic kids! 🙂
Oh no! If they were hard your oven may run hotter than mine. Try cooking them for less time! Was it just the fact that they were hard (probably overcooked) or was there anything about the flavor you didn’t like?
no offense but these were disgusting. 🙁
I made them this weekend and the nuggets came out really hard and were just gross to eat.
I made these tonight and they were FABULOUS and devoured by my 5yr old. Thanks for a quick easy recipe.
Yes, quick oats cook faster and could get mushy in this recipe, so I would stick with the 5 minute oats!
I am looking forward to trying this recipe. I was wondering if it is a problem to use quick oats, instead of the 5 minute oats indicated in the recipe? I thought quick oats were suppose to cook in 2 minutes, but I am not sure.
Thanks!
The raw chicken might get stuck under the blade in a regular blender, so for this recipe a food processor is better, but you could also use ground chicken or ask the butcher counter at your local grocery to grind the chicken for you. Regular bread crumbs will produce a different consistency coating, and I love the texture and flakiness of Panko! Use whatever you have and are comfortable with!
Hello!
Could a good blender work in place of a food processor? I am not that wise with kitchen appliances… Also, could you just use regular bread crumbs instead of Panko? The last few recipes I tried with Panko, dd didn’t love so much? Wondering if it was coincidence or the Panko!
Thanks!