Crispy on the outside and tender on the inside, homemade baked chicken nuggets are 1000x healthier and tastier at home!
Chicken nuggets are one of my daughter’s favorite meals. She has them on a weekly basis and I honestly can’t think of anything else more versatile then chicken nuggets. I usually have a bag of nuggets in the freezer ready in hand, just in case.
But because chicken nuggets are so greasy and highly processed, I began making them at home. This way, I can add any flavors we like and they are also much healthier. I shape them into little patties and bake them to perfection. The result is nuggets that are crispy on the outside, and tender on the inside. They can be frozen for up to 1 month and reheated in the microwave or toaster oven. I used parmesan to flavor the nuggets but if parmesan is not your thing, feel free to add any other type of cheese or substitute it with breadcrumbs. We how you enjoy these nuggets as much as we do!
- 1 lb boneless skinless chicken breasts, cut into pieces
- 1/2 cup parmesan cheese divided in half
- 1/4 cup cold water
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup panko breadcrumbs
- Pre-heat oven to 400F. Line a baking sheet with foil or parchment paper and set aside.
- In a food processor place the chicken breasts, 1/4 cup parmesan cheese, cold water, and salt +pepper. Pulse for 1 minute or just until the chicken is minced and everything is well combined.
- Pour the panko breadcrumbs and 1/4 cup parmesan into a shallow dish. Shape the minced chicken mixture into small nuggets and coat with the breadcrumb mixture. Line nuggets on a baking sheet and drizzle with oil or spray with cooking spray.
- Bake 12-15 minutes then transfer under the broiler for 2-3 minute or until nuggets are lightly golden. Serve warm with ketchup or your favorite dipping sauce.
What is the nutritional info on these? They are amazing!!
My babies love these! So great they are “healthy”!
Genius to use food processor for perfect chicken nugget consistency. Difference is huge doing that vs cutting a chicken breast into chunks and using that for the nuggets. My husband and I are both obsessed with these nuggets, they are absolute delicious. Thank you for the amazing recipe!
Not allowed yet to have bread, was wondering if you could suggest an alternative to the panko? Thanks!
Almond flour should work!
Virginia Robertson says
I just used crated cheddar cheese and Parmesan with spices to the chicken in food processor. Then processed pork rinds to crumbs added Parmesan and spices rolled chicken pieces in and baked.
Dee Rivera says
These are amayyyyy-zinggggg in the air fryer! These are my go to!
This is a nice clean recipe. my family loves them; adults and kids alike.
I plan on making these Tonight. I dont have a food processer. If i use a blender what setting do you suggesT?
Would it be easier to use already ground chicken?
Yes I was wondering if I could just buy ground chicken instead? I’ve made these before and they are really good but I used my baby bullet blender and it’s a pain to clean up.
Yes! They will work with ground chicken 🙂
Elizabeth Lubnow says
look so good got try them for my grandchildren’s.
PLease may you advise how many nuggets you yeild out o this batch?
what is the carb count in these , I’m a retired cook , do all the cooking because my wife is Diabetic & needs to watch her carb intake .
Anyone try adding some kind of veggie into these to try to get their little ones to eat a vegetable too? Lol
I added 1/2 of cauliflower before processing, makes a few more nuggets and adds veggies. My 5year old couldn’t tell. 🙂
Jillian Toole says
I’ve made these a bunch of times now with the kids. Great with cookie cutter shapes too. I also use them for crispy chicken tacos. Wonderfully crunchy, healthy, and really quick.
Very tasty. From the pictures it looks like you added some herbs to your breadcrumb mixture? Any suggestions for types and amounts? Thanks!
The breadcrumbs are seasoned. I believe Italian seasoning!
I made these yesterday and they are absolutely delicious! What a fantastic recipe. The texture is just like a chicken nugget from your childhood. Perfect! I flash froze them afterwards so they wouldn’t stick together, and now have a baggie of them on hand for a quick and easy supper for my toddler, and myself. The only thing I changed was to use the traditional breading method of flour dredge first, then dip in beaten egg, then in the panko/cheese crumbs. Otherwise I didn’t change a thing. A great healthy take on a toddler favorite. Thanks so much!
Glad you enjoyed them! They remind me of my childhood nuggets too. Thanks for the tip!
Can I do this with ground chicken? I am a college student without a food processor! 🙂
Yes you can! just combine everything with the ground chicken.
If you use ground chickeN wouLd you still need the extra quarter cup of water?
Yes, you would still need the water.
Yummy.. i just love this blog.. thanks!
Kayle (The Cooking Actress) says
gotta love a healthified classic! Chicken nuggets never go out of style 😀