Introduction

Oh, homemade chicken nuggets! Just saying the words brings back a flood of happy memories. Remember those classic childhood favorites? The crispy coating, the tender chicken inside… pure comfort food! Well, guess what? You can totally recreate that magic in your own kitchen, and it’s SO much easier and tastier than you might think. Seriously, this recipe is a game-changer. It’s quick enough for a weeknight dinner but special enough to impress guests (or just make your family incredibly happy). Get ready to ditch the freezer aisle for good!

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have these delicious nuggets ready in under an hour. Perfect for busy nights!
Easy: No fancy techniques required. Just a simple breading process that anyone can master.
Giftable: Pack them up in a cute container, and they make an amazing homemade gift for friends or a potluck contribution.
Crowd-pleasing: Kids and adults alike go wild for these! They’re a guaranteed hit at parties, game nights, or just family dinner.

Ingredients

Here’s what you’ll need to make these incredibly satisfying homemade chicken nuggets:

2 pounds chicken breasts: Look for good quality chicken. We’re cutting these into bite-sized pieces, so boneless, skinless is the way to go.
1 Tablespoon olive oil: Just a touch to help the seasonings stick to the chicken.
2 teaspoons fine sea salt: Essential for flavor!
¼ teaspoon ground black pepper: Adds a little zing.
2 teaspoons smoked paprika: This is my secret weapon for that gorgeous golden color and a hint of smoky goodness.
2 teaspoons garlic powder: Because who doesn’t love garlic?
1 teaspoon onion powder: For that savory, umami depth.
2 cups panko breadcrumbs: Panko is key for that super crispy exterior. Don’t substitute unless you have to!
½ cup all-purpose flour: This helps the egg wash stick to the chicken.
2 large eggs: The binder for our crispy coating.
1 Tablespoon whole milk: Mixing this into the eggs makes the coating a little smoother and helps it adhere beautifully.
Cooking spray: Just a little bit to ensure nothing sticks to your baking sheet.

How to Make It

Alright, let’s get cooking! You’re going to be amazed at how simple this is.

Prep Your Oven and Pan: First things first, let’s get the oven preheated to 400°F (200°C). Grab a baking sheet, line it with parchment paper or a silicone baking mat (this makes cleanup a breeze!), and give it a light coat of cooking spray.
Season the Chicken: In a medium bowl, toss your chicken cubes with the olive oil. Now, add the salt, black pepper, smoked paprika, garlic powder, and onion powder. Give everything a good stir with your hands or a spoon until all the chicken pieces are beautifully coated. It’s already smelling good, right?
Set Up Your Breading Station: This is where the magic happens! Get three shallow dishes or bowls ready.
- In the first dish, put your all-purpose flour.
- In the second dish, crack your eggs and whisk them together with the tablespoon of milk until it’s all smooth and combined. This is your “egg wash.”
- In the third dish, pour in those lovely panko breadcrumbs.
Coat the Chicken: Now, we’re going to work with the chicken one piece at a time. Pick up a seasoned chicken cube and first, roll it in the flour, giving it a little shake to get rid of any excess.
Dip into Egg: Next, dip the floured chicken into that egg wash. Make sure it gets completely covered – no dry spots allowed!
Bread with Panko: Finally, transfer the egg-dipped chicken to the panko breadcrumbs. Gently press the crumbs onto the chicken so they really stick. You want a nice, thick coating for maximum crispiness!
Arrange on Baking Sheet: Place your beautifully coated chicken nuggets onto the prepared baking sheet. Make sure they have a little space around them – no overcrowding allowed, as this helps them get nice and crispy all over.
Bake to Perfection: Pop that baking sheet into your preheated oven. Bake for about 20-25 minutes. You’re looking for the chicken to be cooked all the way through and the nuggets to be a gorgeous golden brown and wonderfully crispy. For even browning, I like to flip them halfway through the baking time.
Serve and Enjoy: And there you have it! Perfectly golden, crispy homemade chicken nuggets. Serve them hot and watch them disappear!

Substitutions & Additions

Feeling adventurous? You can totally customize these!

Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg wash for a little kick.
Herbaceous Notes: Mix some dried Italian herbs or fresh chopped parsley into the panko for extra flavor.
Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free breadcrumbs (like almond flour or rice flour breadcrumbs) for a GF version.
Cheese Please! Stir a little grated Parmesan cheese into the panko for cheesy, crispy nuggets.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t Skip the Panko: Panko breadcrumbs are a must for that signature crunch. Regular breadcrumbs will work, but won’t be quite as crispy.
Press, Don’t Just Roll: When coating with panko, gently press the crumbs onto the chicken to ensure they adhere well during baking.
Flip for Even Crispiness: Flipping the nuggets halfway through baking ensures both sides get beautifully golden and crispy.
Prep Ahead: You can bread the chicken nuggets a few hours in advance and store them on the baking sheet in the refrigerator. Just bake them when you’re ready to serve.

How to Store It

Leftover chicken nuggets can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, I recommend popping them in a toaster oven or a regular oven at about 350°F (175°C) for a few minutes until they’re warm and crispy again. Microwaving tends to make them a bit soft.

FAQs

Can I make these in an air fryer?

Yes! Air fry at 380°F (190°C) for 10-12 minutes, flipping halfway, until golden and cooked through. You might want to lightly spray the nuggets with cooking spray before air frying.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully flavorful and forgiving. Cut them into bite-sized pieces and follow the same breading and baking instructions.

What dips go well with these nuggets?

Oh, the possibilities! Ketchup, honey mustard, BBQ sauce, ranch dressing, or even a sweet chili sauce are all fantastic choices!

Can I freeze uncooked breaded nuggets?

Yes, you can! Place the uncooked, breaded nuggets on a baking sheet in a single layer and freeze until firm. Then, transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.

Homemade Chicken Nuggets

A delicious and easy recipe for crispy, kid-approved homemade chicken nuggets. Perfect for weeknight dinners or impressing guests.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 6 servings

Equipment

Baking Sheet
Parchment paper or silicone baking mat for lining the baking sheet
Medium bowl for seasoning chicken
Three shallow dishes or bowls for breading station
Whisk for eggs

Ingredients

Main ingredients

2 pounds chicken breasts boneless, skinless, cut into bite-sized pieces
1 Tablespoon olive oil to help seasonings stick
2 teaspoons fine sea salt
0.25 teaspoon ground black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
2 cups panko breadcrumbs key for crispiness
0.5 cup all-purpose flour helps egg wash stick
2 large eggs the binder
1 Tablespoon whole milk mix into eggs for smoother coating
cooking spray for baking sheet

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly coat with cooking spray.
In a medium bowl, toss chicken cubes with olive oil. Add salt, black pepper, smoked paprika, garlic powder, and onion powder. Stir until chicken is evenly coated.
Set up a breading station with three shallow dishes: one with all-purpose flour, one with whisked eggs and milk, and one with panko breadcrumbs.
Working one piece at a time, coat a seasoned chicken cube in flour, shaking off excess.
Dip the floured chicken into the egg wash, ensuring it's completely covered.
Transfer the egg-dipped chicken to the panko breadcrumbs and gently press to coat.
Arrange the coated chicken nuggets on the prepared baking sheet, ensuring they have space between them.
Bake for 20-25 minutes, flipping halfway through, until chicken is cooked through and nuggets are golden brown and crispy.
Serve hot and enjoy!

Notes

For best results when reheating, use a toaster oven or regular oven at 350°F (175°C). Avoid microwaving as it can make them soft.