These homemade chicken nuggets are a healthier take on a classic kid favorite and just as delicious! Made with lean ground chicken breast, seasoned to perfection, and coated in crispy breadcrumbs, they're baked (or air-fried!) until golden brown. Perfect for school lunches, weeknight dinners, or even freezing for later.
Why this Recipe Works
These chicken nuggets are everything we want as parents: quick to make, freezer-friendly, and made with real, wholesome ingredients. And they're everything kids want too: crispy, dippable, and tasty!
- Healthier than store-bought - baked instead of fried, with lean ground chicken
- Kid-approved - seasoned just right, not too spicy or bland
- Great for batch cooking - freeze a big batch and reheat on busy nights
Ingredient Notes
- Ground chicken breast - lean and perfect for shaping into nuggets
- Breadcrumbs - both mixed into the chicken for texture and used as a crispy coating
- Oat flour - adds an extra boost of nutrition in the nuggets
- Egg - helps bind the nuggets together
- Milk - keeps the nuggets moist and tender
- Seasonings - garlic powder, onion powder, salt, pepper, and a touch of paprika for flavor
- Cooking spray or a drizzle of oil - helps the coating crisp up and brown
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Make the Panade - Stir the milk and breadcrumbs together in a small bowl or measuring cup and let sit for 4-5 minutes to create a panade.
- Preheat and Prep - While the panade sits, preheat your oven to 400°F and line a baking sheet with parchment paper or foil. Lightly spray with cooking spray.
- Mix the Ingredients - In a large mixing bowl, combine the ground chicken, panade mixture, egg, oat flour, and seasonings. Mix until well combined.
- Prepare the Breading - Spread the breadcrumbs onto a plate.
- Make the Nuggets - Scoop around 1 rounded tablespoon of the chicken mixture onto the breading, then flip and coat the other side. Press the nugget to around ½ inch thickness and transfer it to your baking sheet. Repeat with the remaining chicken.
- Bake the Nuggets - Spray the nuggets with cooking spray. Cook the nuggets for 16-18 minutes until they are browned and reach an internal temperature of 165℉.
Expert Tips
- The chicken mixture will be sticky. Keep a bowl of water nearby and dip your hands occasionally to keep the mixture from sticking to your hands.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Use a small cookie scoop (#60) to scoop for evenly sized nuggets.
- For a crunchier coating you can use panko breadcrumbs for the breading.
What to Serve with Homemade Chicken Nuggets
These ground chicken nuggets are perfect for a quick and easy weeknight dinner or a school lunch the kids will love. I usually serve them with kid-friendly sides like sliced apples and baby carrots for lunches.
My smoked gouda macaroni and cheese or air fryer sweet potato wedges are great options for dinner that my kids love!
Recipe Variations
- Air Fryer - These nuggets can also be cooked in your air fryer. Cook at 390°F for 12-14 minutes, flipping them halfway through, until they reach an internal temperature of 165°F.
- Add Veggies-For added nutrition, you can add a cup of cauliflower rice or other riced veggies to the chicken mixture.
- Buffalo Chicken Nuggets - for a spicy version, melt 2 Tablespoons of butter and mix with ¼ cup of Frank's Red Hot sauce. Then toss the cooked nuggets in the sauce to coat.
- Italian Flavored - Swap in seasoned breadcrumbs and mix with ¼ cup of finely grated parmesan cheese.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 300°F oven for 5-6 minutes until warmed or in the microwave.
More Kid-Friendly Recipes
📖 Recipe
Homemade Ground Chicken Nuggets
Ingredients
- ¼ cup milk
- ¼ cup plain breadcrumbs
- 1 lb ground chicken breast
- 1 large egg, lightly beaten
- ¼ cup oat flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breading
- 1 cup plain breadcrumbs
Instructions
- Stir the milk and breadcrumbs together in a small bowl or measuring cup and let sit for 4-5 minutes to create a panade.
- While the panade sits, preheat your oven to 400℉ and line a baking sheet with parchment paper or foil.
- Add the panade and the remaining ingredients for the chicken nuggets to a mixing bowl and stir to combine.
- Spread the breadcrumbs onto a plate.
- Scoop around 1 rounded tablespoon of the chicken mixture onto the breading, then flip and coat the other side. Press the nugget to around ½ inch thickness and transfer it to your baking sheet. Repeat with the remaining chicken.
- Spray the nuggets with cooking spray. Bake for 16-18 minutes until they are browned and reach an internal temperature of 165℉.
Notes
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in a 300°F oven for 5-6 minutes until warmed or in the microwave.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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