Traditional recipes

Best Chicken Nugget Recipes

Best Chicken Nugget Recipes

Top Rated Chicken Nugget Recipes

Turn this classic comfort food into an easy casserole in just over one hour. All you need is the chicken, waffles, eggs, milk and cinnamon. Oh, and don't forget the syrup. This recipe is courtesy of Perdue.

Not all chicken nuggets are bad for you! This recipe is suitable for kids and adults alike. Neither processed nor fried, these nuggets are something you and your children can feel good about eating.


Chicken Nuggets

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Chicken Nuggets are a classic kid favorite meal you can EASILY make at home with just a few ingredients in under 30 minutes baked or fried!

Serve your delicious, fresh Chicken Nuggets with some Crispy Sweet Potato Fries, Shoestring French Fries, or Beer Battered Onion Rings.

Chicken Nuggets are a favorite American snack, and they are surprisingly easy to make. In fact, they may end up being one of your new favorite dinner recipes. Homemade Chicken Nuggets are much easier to make than you think and are better for you than your traditional fast food. All you have to do to cook them up is assemble the ingredients, dredge your skinless chicken breasts, and cook them up in a skillet.

The nice thing about making homemade Chicken Nuggets instead of getting some from your favorite fast food chain is that you can control what goes into them, so they are extremely customizable depending on what you’re in the mood for. You can also make them even more kid friendly for the pickier members of your family.

As far as chicken recipes go, this one is extremely simple to make. While you assemble the ingredients, you can experiment with a few extra spices, but keep in mind that a little goes a long way. Once you’ve cooked up the Chicken Nuggets and let them cool, serve them up with your favorite honey mustard dipping sauce and enjoy.

I would also recommend letting the Chicken Nuggets sit on top of a metal cooling rack placed over a layer of paper towels on a plate to let some of the oil drain.

If you enjoyed my Chicken Nuggets and want some more delicious dinners to make, next time you should try my recipes for Super Crispy Chicken Tenders, Oven Fried Chicken, and Super Crispy Fried Chicken. My most popular fried chicken recipes though, they’re of the copycat variety!

I’m looking at you guys:


Homemade Chicken Nuggets

First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water. In a third bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until they're coated. Shake off the excess and place them on a plate or pan as you bread the rest.

In a large nonstick skillet over medium heat (place the skillet on the backburner!), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)

Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room. Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side. The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total if the chicken pieces are small, this should be enough time for the chicken to cook through.

Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until it's all fried. Serve warm with ketchup and/or mustard!

Chicken nuggets. What can we say about them? They&rsquore so simple, so ubiquitous, such a steady component in the diet of American kids. And okay&mdashAmerican kids&rsquo parents. And the choices&mdashthey&rsquore abundant! From fast food restaurants to big bulk bags in the freezer section of the grocery store, there are countless chicken nuggets to choose from in this great land of ours. But I&rsquoll let you in on a little secret: The best chicken nuggets are ones you make yourself.

For one thing, you can see exactly what&rsquos goin&rsquo in &rsquoem.

For another thing, you can make as many as you want. No deciding whether you want the 4, 6, or 10 pack!

For another, they&rsquore completely fresh and delicious.

For yet another, there&rsquos a cow in my yard right now.

(That last thing had nothing to do with anything. I just thought I&rsquod share.)

Let&rsquos make these chicken nuggets, baby! They are seriously the best in the west.

One secret to these chicken nuggets is the size of the chicken pieces: You want them to be small enough to allow the chicken to cook through before the breading gets too dark. So cut the chicken breasts into 1/2 inch strips&hellip

Then cut them into bite-sized pieces.

Keep going until you have a pile! Two big chicken breasts will go a long way.

Once you&rsquove got the chicken all cut up, make the assembly line for the breading: In one bowl, add some flour and seasoned salt&hellip

Along with some salt and pepper.

Stir it together with a fork and set it aside.

In a separate bowl, crack two eggs&hellip

And whisk them together. Set these aside, too.

In a third bowl, pour a couple cups of seasoned breadcrumbs. You can use plain ones, too, but I love the seasoned ones because they&rsquore so&hellipwell&hellipseasoned!

A note: While I love panko breadcrumbs, they tend to burn before the chicken has a chance to cook. Regular breadcrumbs are definitely the way to go!

To bread the chicken, grab a few pieces at a time and throw them into the flour.

Roll them around to dredge them, then shake off the excess.

Drop them into the egg wash&hellip

Then drop them into the breadcrumbs&hellip

As you bread the chicken, set them on a plate or baking sheet&hellip

Then keep going until you&rsquove got all the chicken breaded.

And hey! Guess what? You can totally flash freeze the breaded chicken, then pop them into a large zipper bag and store them in the freezer for up to six months.

But I&rsquom in the mood for chicken nuggets and I don&rsquot want to wait that long.

Oh&hellipanother quick note: This is a completely different breading approach from the one I use for Homemade Chicken Strips, which is more of a traditional fried chicken breading. Both are delicious, but this breadcrumb coating is my favorite for the small, bite-sized nuggets.

Heat some vegetable oil in a large skillet over medium-low to medium heat. To test the oil to see if it&rsquos ready, drop in a few breadcrumbs. If they sizzle gently, the oil&rsquos ready! (If they brown very quickly, the oil&rsquos too hot.) When the oil is perfect, carefully drop in a few pieces at a time.

Let them cook for a minute (or a little longer) on the first side&hellip

Then use metal tongs to turn them over and let them finish browning on the other.

You don&rsquot want the nuggets to brown too quickly&mdashthe chicken needs a chance to cook through&mdashso keep the oil at a nice, steady temp.

When the breading is nice and deep golden, remove the nuggets to a paper towel lined plate&hellip

And keep going until all the nuggets are done. Yum!

Serve them with little dishes of ketchup, mustard, honey mustard, barbecue sauce, or whatever makes your skirt fly up. You&rsquoll love these! They&rsquore delightful.

Grab the recipe from the sidebar, or follow the link below to the printable recipe on Tasty Kitchen. Enjoy!


24 Damn Good Ways To Step Up Chicken Nuggets

Get dinner&mdashor the ultimate party app&mdashon the table in record time.

Get dinner&mdashor the ultimate party app&mdashon the table in record time.

A prehistoric recipe with a fun twist!

Nuggets never looked so good.

Your brunch game just got way more BA. They're the perfect app to go with a mimosa or bellini bar&mdashor enjoy a plate all to yourself on a lazy Sunday morning.

You don't even need a recipe, really: Just cook up some Belgian waffles, sausage, bacon and chicken tenders, chop into bite-sized pieces, and pile. Drizzle on some maple syrup before serving and dig in.

Fair warning: Serve this as an app, and people will make a meal out of it. (On the plus side, that means you're off the hook for serving dinner, right?)

Sauté some of your favorite vegetables&mdashzucchini, squash, bell peppers and sugar-snap peas are awesome with this&mdashand boil a pot of rice. By the time the grains are done cooking, your tenders will be ready. Boom.

Homemade calzones are time-consuming enough give yourself a shortcut and you won't be disappointed. Ever.

People will think you're a total gourmand&mdash"chicken cordon bleu, huh? Faaancy!" It's your call whether you confess that it's easier to make than toasting a Pop-Tart.

Celebrate Taco Tuesday in record time with a little store-bought shortcut. We won't tell if you don't.

I don't care how cool you are&mdashwhen someone drops a platter of chicken parm sandwiches in "Honey, I Shrunk the Meal"-size, you can't help but squeal. And grab five.

Just cook the chicken strips according to the package's instructions and stick them on sliced dinner rolls. Top each strip with half a slice of mozzarella, some marinara and a sprinkling of parmesan, then broil until the cheese is gooey. Prepare to soak up everyone's praise.

Skip all that dredging and breading&mdashjust bake frozen chicken strips according to the package's instructions, make the copycat Chili's Honey-Chipotle sauce and toss them together.


Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl.

Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper.

heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil.


Put milk in the flour mixture for your copycat Chick-fil-A nuggets

After we brined the chicken in milk, egg, and pickle juice, we set about making the flour mixture used to dredge the chicken. We knew from Chick-fil-A's ingredients list that the mixture contained flour, salt, sugar, MSG, nonfat milk powder, baking powder, and paprika. From there, we had to decipher what made up the "spice" addition to the list. According to the FDA, "spice" can't be garlic or onion powder, so those ingredients were out. We tasted a few Chick-fil-A nuggets and noticed they had a hint of spicy flavor, so we added a touch of cayenne pepper and some black pepper to the mix. It was absolutely perfect, so we kept it simple and didn't experiment further.

We ran across an interesting tip from Serious Eats about the best way to make Chick-fil-A's signature crispy, craggly coating. If you add a few tablespoons of the milk wash to the flour, it creates wet pockets in the flour mixture. Those moist flour nuggets help the dredging mixture adhere to the chicken, and the textured coating seemed to crisp up better in the fryer. So, although it might seem like a weird step, don't skip it: Add a few tablespoons of wet ingredients to the dry flour mixture before breading the chicken.


How to Make the Best Chicken Nuggets at Home

Unlike the restaurants and fast-food eateries, we bake these homemade chicken nuggets instead of frying them. They are easy to make, too!

The traditional way to make chicken nuggets is to bread them by following a three-part process. You would dredge in flour, then into egg, and finally, coat in breadcrumbs. This method makes great chicken nuggets, but we’ve found another way! It’s easy and tastes amazing.

Instead of using flour and breadcrumbs, we use potato chips. You can use any brand or flavor of potato chip you like (you can even use the baked varieties). We love how crunchy kettle cooked potato chips are, so we usually reach for those.

I especially love using dill pickle flavored chips, but that’s me. You can use whatever flavor you love. Think about barbecue, buffalo, salt and vinegar or even plain salt. Bonus: since we are using potato chips for these, they are gluten-free if you choose a gluten-free flavor!

If you love these nuggets, take a look at our Crispy Flaky Homemade Fish Sticks or this recipe for Easy Baked Popcorn Chicken. They are so simple!

To make these potato chip crusted chicken nuggets, we follow the following steps (a full recipe is below):

  • Cut boneless, skinless chicken into nugget-sized pieces. In our photos, we used chicken breast, but chicken thighs would be excellent.
  • Dip the chicken into a whisked egg. We use the whole egg, but for fewer calories, use egg whites.
  • Roll into crushed potato chips until well coated.
  • Place onto a baking sheet and bake until crispy.

I told you these chicken nuggets are simple. We love to serve them next to honey mustard dipping sauce, but ketchup or buffalo sauce work, too.

For more easy homemade baked snack recipes, take a look at these:

  • How to make oven-baked potato wedges that are perfectly browned and crisp on the outside and tender on the inside. at home without frying. These homemade tater tots are baked, not fried so they are easy. that are caramelized and crispy on the outside and tender on the inside. No fryer needed here.

Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl.

Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper.

heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil.


1 egg
1 cup water
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 chicken breast fillets, each cut into 6-7 bite sized pieces
vegetable oil, for frying

Place the egg in a shallow bowl and beat it well. Stir in the water until blended.

In a plastic zip-top bag, combine the flour, salt, onion, powder, MSG, black pepper, and garlic powder. Shake to mix the ingredients.

Place the chicken breasts on a cutting board and pound to an even thickness (about 1/4-inch thick) with a meat mallet. Cut the chicken into bite-sized pieces and trim off any excess skin or fat.

Add the chicken pieces to the flour mixture and shake well to coat then shake off any excess flour. Remove the chicken to a paper towel.

When all the chicken pieces are coated in flour, individually dip them in the egg mixture to coat then let excess egg drip off them. Place them back in the bag with the flour. Repeat with remaining chicken pieces.

Shake the bag well to coat the chicken then place the bag - chicken and flour included - in the freezer for an hour. Place the egg mixture in the refrigerator, covered, while the chicken is chilling.

After the chicken has chilled, repeat the egg/flour process again to double coat them.

Meanwhile, heat oil in a skillet or deep fryer to 375 degrees F. When the chicken is ready, add the McNuggets to the oil in small batches (do not crowd the pieces) and deep fry until brown and crispy.

Remove the McNuggets from the oil and drain on brown paper bags (do not use paper towels or they will make them soggy). Repeat with remaining chicken pieces letting the oil come back up to temperature between batches if necessary.


McDonald’s Chicken Nuggets Recipe

Just like the Big Mac, their fries and the Happy Meal are some of the most iconic McDonald’s menu items, so too does the Chicken McNugget fall into this hall of fame. We’re so happy to bring you this McDonald’s chicken nuggets recipe.

They have been around since the late 70s and the recipe has been tried, tested and changed over the years. No matter what changes they made, their nuggets always stayed delicious. They are crunchy on the outside and soft and fluffy on the inside. They have the perfect amount of salt and are fried for the perfect amount of time.

Add your chicken, salt and one egg in a food processor. Blend until the mixture looks like a paste.

Place the corn starch in a bowl. With wet hands, shape a handful of the mixture into a nugget. Dip the nuggets into the corn starch and place it on a lined baking sheet.

In a large bowl, combine the water, one egg, mustard, spices and flour. Place the nuggets in the batter and place back onto the baking sheet.

Place the sheet in the freezer and allow them to freeze for 1 hour.

Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the nuggets to drain on paper towel and deep fry again for 5 minutes. This helps the chicken cook through without burning it.


How to Make This Chicken Nugget Recipe for Kids

Now for the easy step-by-step instructions for making this homemade chicken nugget recipe for kids a reality!

First, get two shallow bowls. In one bowl, you’ll beat 2 eggs. In the other, you’ll mix your breadcrumbs or flour, salt, and optional garlic powder. I didn’t use pepper because a lot of picky eaters complain of the taste, but if your child likes pepper, add some into the mix.

Keep these bowls nearby, and get out a non stick skillet. Put 4 tablespoons of butter or oil of your choice in the pan.

Next, get out your fresh chicken breasts, tenderloins, or thighs. You’ll need about 2 lbs for a family of 4. I recommend using breasts or tenderloins the first time you make these chicken nuggets because the texture is a little more even. We did use thighs in these pics and they taste delicious, but they have more sinewy pieces in some spots.

If you’re using breasts, you’ll want to filet them in half so they are thin. Cut all the chicken into small pieces. Remember to make some extra small sized pieces too.

Then, lay a sheet of plastic wrap down on top of the chicken and use a meat tenderizer or the back of a large serving spoon to pound the meat thin. My grandmother’s old wooden meat tenderizer just broke, so we used a large spoon and it worked well. But, a meat tenderizer is handy, you can grab one on amazon here.

Turn a stove burner onto medium and let the butter melt as you dip the chicken pieces you cut into the egg and then into the breadcrumbs. Roll around the chicken well in the breadcrumbs, flour, or whatever breading you’re using so that it’s well coated.

Place breaded nuggets into pan and cook until lightly browned on both sides.