Crunchy on the outside, juicy and flavorful on the inside, these homemade chicken nuggets are an easy family favorite. They are simple to prepare, can be frozen for later, and are perfect for a school lunchbox, snack, or quick dinner.
Ingredients
For the Chicken Mixture
500 g boneless, skinless chicken breast or thigh
1 small onion, roughly chopped
3 cloves garlic
1 egg
½ cup breadcrumbs
2 tablespoons mayonnaise
1 tablespoon all-purpose flour or cornstarch
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon Italian seasoning, optional
For the Coating
1 cup panko breadcrumbs
½ cup all-purpose flour
1 egg, beaten
Oil for frying
Step 1: Prepare the Chicken
Cut the chicken into small pieces and place them in a food processor.
Add the chopped onion and garlic. Pulse several times until the chicken is finely minced but not completely liquefied.
If you do not have a food processor, you can use finely minced chicken instead.
Step 2: Mix the Ingredients
Transfer the ground chicken mixture to a large bowl.
Add the egg, breadcrumbs, mayonnaise, flour or cornstarch, salt, black pepper, garlic powder, paprika, onion powder, and Italian seasoning.
Mix everything thoroughly until the ingredients are evenly combined and the mixture becomes soft and slightly sticky.
Step 3: Shape the Nuggets
Lightly grease your hands with a little oil or water.
Take a small portion of the chicken mixture and shape it into a small nugget.
Try to keep the nuggets similar in size so they cook evenly.
Continue until all the chicken mixture has been used.
Step 4: Coat the Nuggets
Prepare three shallow bowls.
Place the flour in the first bowl, the beaten egg in the second, and the panko breadcrumbs in the third.
Dip each chicken nugget into the flour, coating it lightly.
Then dip it into the beaten egg.
Finally, press it gently into the panko breadcrumbs until completely coated.
Repeat with all the nuggets.
Step 5: Heat the Oil
Pour enough cooking oil into a deep skillet or frying pan to allow the nuggets to cook properly.
Heat the oil over medium heat.
To check whether the oil is ready, drop in a few breadcrumbs. They should immediately begin to sizzle without burning.
Step 6: Fry the Nuggets
Carefully place the coated nuggets into the hot oil, leaving enough space between them.
Fry for approximately 3–4 minutes per side, depending on their thickness.
Turn them carefully and continue cooking until they are golden brown and completely cooked through.
Avoid overcrowding the pan because this can lower the oil temperature and make the nuggets less crispy.
Step 7: Drain
Remove the cooked nuggets with a slotted spoon or tongs.
Place them on a plate lined with paper towels to absorb excess oil.
Allow them to cool for a few minutes before serving.
Step 8: Serve
Serve the homemade chicken nuggets warm with your favorite dipping sauce.
They are delicious with:
Ketchup
Mayonnaise
Barbecue sauce
Honey mustard
Sweet chili sauce
Ranch dressing
Add some fresh vegetables, fruit, or fries on the side for a simple family meal or school lunchbox.
Freezer-Friendly Instructions
These nuggets can also be prepared ahead of time.
Arrange the uncooked, breaded nuggets in a single layer on a tray and freeze until firm. Then transfer them to a freezer-safe container or bag.
When ready to cook, they can be cooked from frozen, but allow additional cooking time and make sure the chicken reaches a safe internal temperature of 74°C (165°F) in the center.
Helpful Tips
For extra-crispy nuggets, use panko breadcrumbs instead of regular breadcrumbs.
Chicken thigh produces especially juicy nuggets, while chicken breast gives a leaner result.
Do not make the nuggets too thick, as the outside may brown before the center is fully cooked.
For a school lunchbox, allow the nuggets to cool before packing them in an insulated container with an ice pack if they will not be eaten soon.
These homemade chicken nuggets are crispy, flavorful, freezer-friendly, and easy enough to prepare in advance for busy school mornings.
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