Are homemade chicken nuggets healthy?

Absolutely! Homemade chicken nuggets are packed with protein and healthy fats without the additives and preservatives you find in commercial chicken nuggets. These nuggets are made with simple real food ingredients like chicken breast and a variety of flavorful spices.

What goes with homemade chicken nuggets?

Adding a salad and a carbohydrate side is a great way to round out this meal. Try these Easy Potato Skins or Stove-Top Macaroni and Cheese for a great, kid-friendly side dish! This Sweet Kale Salad is another great option!

Can I make air fryer chicken nuggets?

I haven’t tried to make air fryer chicken nuggets before, but I would guess you probably could. I would coat them in the egg mixture and the breadcrumb mixture, and then give them a light spray with olive oil before air frying .

Can I use ground chicken to make nuggets?

Some homemade chicken nugget recipes call for ground chicken. I prefer to use chicken breast because that’s what I’m more likely to have on hand. If you would like to substitute ground chicken in this recipe, you’ll need to make your ground chicken into tablespoon-sized nuggets before dunking in the egg mixture and the breadcrumb mixture, and you’ll need to be a bit gentler with them before they cook so they don’t fall apart.

Can I make nuggets without breadcrumbs?

If you prefer grilled chicken nuggets like Chick-fil-A makes, you can skip the egg and breadcrumb coating steps in this chicken nuggets recipe. Simply season your chicken pieces well and fry in the oil until cooked through.

Homemade Chicken Nuggets | Freezer-Friendly & Kid-Approved

Homemade Chicken Nuggets

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4.9 from 8 reviews

Make homemade chicken nuggets for all your cravings AND hit your protein goals. Perfect for the whole family, your only dilemma now is choosing your favorite dipping sauce…

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Meals
Method: Pan fry
Cuisine: American

Ingredients

Scale

1 ½ lbs chicken breast (680g) (*this is where the majority of the 45g of protein per serving comes from!)
1 egg
1 tsp water
½ tsp salt
½ tsp pepper
1 cup breadcrumbs (100g)
½ cup flour (60g)
1 tsp each: salt, paprika, garlic powder, onion powder
2 Tbsp avocado oil (28g)

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Instructions

Unroll a 12” section of plastic wrap and place it on the cutting board. Place one chicken breast on one end of the plastic wrap and fold the other end over. Using a meat mallet or very heavy spoon or rolling pin, beat the chicken until the entire piece is even in thickness all over. I aim for ½” to ¾” thick. Repeat with the remaining chicken.
Cut the chicken into equal sizes, about 1 ½” in size.
Preheat a cast iron skillet, or another heavy-bottomed skillet, to medium heat and add 2 Tbsp avocado oil.
In a shallow dish, crack 1 egg and add 1 tsp water, ½ tsp salt, and ½ tsp pepper. Use a whisk to mix well.
In another shallow dish, measure 1 cup of breadcrumbs, ½ cup flour, and 1 tsp each of salt, paprika, garlic powder, and onion powder. Mix well.
Working in batches, move the cut chicken pieces into the egg mixture and coat thoroughly.
Then move the chicken to the breadcrumb mixture and coat thoroughly.
Add to the skillet in a single layer and cook until the sides begin to turn golden brown, about 3-5 minutes.
Using tongs, flip each nugget over and cook until finished and both sides are dark golden brown, about 2-4 minutes.
Remove the nuggets to a plate lined with a paper towel or napkin to allow excess oil to drain.
Repeat with the remaining chicken, using additional egg, water, breadcrumbs, flour, spices, and cooking oil as necessary. (If you need just a little bit more of the breadcrumbs mixture, use ½ cup breadcrumbs, ¼ cup flour, ½ tsp of each salt, paprika, garlic powder, and onion powder.)
Serve warm, or freeze for later. Store any leftover chicken nuggets in an airtight container in the fridge.

Notes

Salt and pepper are your BFFs for seasoning, but homemade chicken nuggets require a little more oomph if you’re going to win over drive-thru nugget fans. Don’t be scared of the amount of seasoning in this nugget recipe. Trust me – they’re going to be AWESOME.
You’ll find plenty of protein (45g per serving!) from the chicken breast. The fat comes from the avocado oil, and the carbohydrates from the coating.
For a low-carb version, make copycat grilled chicken nuggets like Chick-fil-A makes. Skip the egg and breadcrumb coating steps in this chicken nuggets recipe. Simply season your chicken pieces well and fry in the oil until cooked through.

Find it online: https://dontwastethecrumbs.com/homemade-chicken-nuggets/