easy chicken nuggets easy chicken nuggetsThe golden arches of McDonald’s were a magical place for me as a kid. But I wasn’t a hamburger girl; for me it was all about the chicken nuggets, especially the variety of sauces to choose from.
What I wish I knew back then is what fast food restaurants put into their nuggets. If you’ve never seen the brilliant Jamie Oliver’s Food Revolution episode where he shows school kids how fast food chicken nuggets are made, you might want to check it out to educate yourself. It’s a scary fact if there ever was one.
These homemade chicken nuggets trump the classic fast food variety in every way—extra crispy on the outside and moist, tender, and juicy on the inside. Plus, they’re baked instead of fried and you can feel good about feeding your kids all these ingredients! They’re what you always dreamed a nugget should taste like. (For a more home-style nugget, try the Crispy Chicken Bites.
1 pound boneless, skinless chicken breasts, chopped
½ cup mashed potatoes
¼ teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¾ cup panko bread crumbs
1 tablespoon grated Parmesan cheese
Cooking spray
1. Preheat the oven to 375°F.
2. Place the chicken, mashed potatoes, parsley, garlic powder, onion powder, and salt in a food processor and pulse until smooth and combined.
3. In a shallow bowl or plate, combine the bread crumbs and Parmesan.
4. With moistened hands, roll 1 tablespoon of the chicken mixture between your palms and flatten into a “nugget” shape.
5. Gently press the nugget into the bread crumb mixture to coat.
6. Transfer to a lightly sprayed or greased cooling rack on a baking sheet lined with foil.
7. Lightly spray the nuggets with cooking spray.
8. Bake for 20 minutes, or until crispy outside and cooked throughout.
9. Serve hot with honey mustard, ketchup, or Veg-Wee Dip
NOTE: If you want the nuggets to be golden brown, place them under the broiler for an additional 2 minutes after cooking.
TO FREEZE: After step 5, place the chicken nuggets on a sheet tray and freeze for 30 minutes. Transfer to a ziplock bag, label, and freeze for up to 4 months. To bake, do not defrost; just add 3 to 5 minutes to the baking time.
RUTH: I make Easy Chicken Nuggets by the five-pound batch! My whole family loves them for lunches or dinner, and they freeze perfectly.
ERIN: The Easy Chicken Nuggets are a lifesaver. Not only are they easy, but they’re great out of the freezer—I always have some on hand for my toddler.
BROOKE: What I was most surprised about from the Easy Chicken Nuggets recipe was that they actually look just like store/restaurant bought chicken nuggets. I thought they would be distinguishable as homemade chicken nuggets, but the only thing giving them away is how good they taste!
KRISTINE: I could never figure out the secret to getting nuggets the right texture to make them more like the soft fast food ones. This recipe nails it! Seemed like a lot of work, but it was actually easy once you get going. And oh the shape possibilities—my little guy gobbled them up. Just the right spice. They also froze beautifully!
AMBER: Easy Chicken Nuggets is the perfect name for this recipe. They take minutes to prepare and you can make enough to freeze for weeks to come. They’re perfect right out of the freezer and so much better than the processed ones found in the grocery stores!
SARA: I was buying nuggets at the store every week until I found your Easy Chicken Nuggets. Everyone likes them. I like to keep a batch in the freezer for last-minute dinners.