I can’t believe how easy it is to make homemade chicken nuggets! In just 30 minutes, I was able to bread and shallow fry these little gems to perfection, and they were a huge hit with my kiddos. I made them with white meat chicken breasts to keep them healthier and added lots of yummy seasonings to the crispy breadcrumbs. I don’t think I’ll ever buy frozen nuggets again!
Homemade Chicken Nuggets Recipe
Making homemade chicken nuggets from chicken breasts has been one of my most genius ideas ever. I already cut up chicken for my kiddos regularly, but now I don’t have to let my meal go cold while I do it. These nuggets are as easy as cut, dip, fry, and eat! I loaded them up with seasoned salt, black pepper, Italian seasoning, and parsley, and they taste so good!
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How to Store and Reheat
Store leftover homemade chicken nuggets in an airtight container in the refrigerator for up to 3 days. For the best results, reheat in the oven or air fryer until warmed through and crispy.
How to Freeze
Wait for the nuggets to totally cool to room temperature prior to storing them in an airtight container in the freezer. Date, label, and freeze for up to 3 months.
Notes and Tips
- I used canola oil for frying, vegetable or sunflower will also work well.
- Take care not to overcrowd the pan when frying. I cooked the chicken in 3 batches.
- Cooking time will vary depending on the size of the chicken pieces.
- The chicken is fully cooked when it reaches an internal temperature of 165°F.
- To bake in the oven, place the breaded nuggets on a sheet pan and bake in a preheated oven at 400°F for 20 minutes.
Homemade Chicken Nuggets Recipe
Ingredients
- 3 boneless, skinless chicken breasts
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon honey
- 1 cup breadcrumbs
- 2 tablespoons seasoned salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1½ teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1½ cups canola oil for frying
Instructions
- Slice chicken breasts in half lengthwise and then cut into chunks, approximately 1½x1½x½ inch. Try to keep the pieces a similar size to ensure even cooking times.3 boneless, skinless chicken breasts
- In a small bowl, whisk the egg, milk, and honey together.1 large egg, 1 tablespoon milk, 1 tablespoon honey
- In a second small bowl, combine breadcrumbs, seasoned salt, pepper, garlic powder, Italian seasoning, and parsley.1 cup breadcrumbs, 2 tablespoons seasoned salt, ¾ teaspoon ground black pepper, 1 teaspoon garlic powder, 1½ teaspoons Italian seasoning, 1 teaspoon dried parsley
- Dip each chicken piece in the egg mixture and then the breadcrumb mixture. Place the breaded chicken on a plate until all are finished.
- Pour oil into a large skillet to a depth of 1 inch. Heat oil at medium-high. When the oil is hot, cook the chicken in small batches for three minutes. Do not crowd the pan. Flip the chicken over and cook for an additional two minutes, checking that the chicken is no longer pink inside.1½ cups canola oil
- Remove chicken with tongs and place on a plate, lined with paper towel, to drain. Serve immediately with your favourite dipping sauce.
Notes
How to Make Chicken Nuggets Step by Step
Prep the Nuggets: Slice 3 chicken breasts in half lengthwise and cut them into chunks. Try to keep the pieces all about the same size so they all cook evenly. Whisk together 1 egg, 1 tablespoon of milk, and 1 tablespoon of honey together in a small bowl. In a separate small bowl, combine 1 cup of breadcrumbs, 2 tablespoons of seasoned salt, ¾ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoons of Italian seasoning, and 1 teaspoon of dried parsley.
Bread the Nuggets: Dip each chicken nugget in the wet mixture, then the breadcrumb mixture.
Fry the Nuggets: Pour 1½ cups of canola oil into a skillet set over medium-high heat. Once the oil is hot, cook the chicken in batches for 3 minutes. Don’t crowd the pan. Flip the chicken and keep cooking for another 2 minutes.
Drain and Cool: Remove the cooked nuggets with tongs and place them on a paper towel-lined plate to drain and cool off.
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