Store-bought chicken nuggets are convenient, but the ingredient list can be surprising. Making your own takes about 35 minutes, uses ingredients you recognize, and fits easily into your week. Ground chicken, a simple panade for juiciness, and a panko parmesan coating create a result you’ll feel good about.
This recipe also freezes well before baking, making it genuinely useful for anyone trying to get ahead with their meals. Make a batch on Sunday, freeze them, and you have a fast protein option ready any night of the week without any guesswork.
Nutrition
89 Calories | 5g Fat | 4g Carbohydrates | 6g Protein | 1g Fiber
Per Serving
Serves 17
Ingredients
- 1 lb ground chicken
- 3 Tbsp milk
- 1 slice bread (or 1/4 cup Italian breadcrumbs)
- 3/4 tsp garlic salt
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, finely grated
- 2 tsp dried parsley
- 1 egg, whisked
- 3 Tbsp melted butter (or canola oil spray)
Directions
- Preheat the oven to 375 degrees F.
- Tear the bread into small pieces and place it in a large bowl. Pour the milk over the top and let it absorb for 2 to 3 minutes. Add the garlic, salt, and pepper, and stir to combine. (If using breadcrumbs instead of bread, add 1 to 2 extra Tbsp of milk.)
- Add the ground chicken to the bowl and mix until just combined. Do not overmix.
- Use a Tbsp to scoop out the mixture and form each portion into a nugget shape. Set aside.
- In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, and dried parsley.
- Brush each nugget on all sides with the whisked egg, then press into the breadcrumb mixture until fully coated.
- Place nuggets on a lightly greased, light colored baking sheet. Brush the tops with half the melted butter.
- Bake for 7 minutes. Remove from the oven and brush each side with the remaining butter. Return to the oven and bake for 8 more minutes.
- Let the nuggets rest for a few minutes before serving.
Air Fryer: Brush both sides with butter or spray with canola oil. Air fry at 400 degrees F for 8 minutes, flipping halfway through.
From Frozen: Bake at 400 degrees F for 15 to 18 minutes.
Pro-Tips
- Do not overmix the chicken mixture. Overworking the meat makes the nuggets dense and tough. Mix until just combined and stop.
- Use a food scale to portion consistently. Each nugget should be roughly the same size so they bake evenly and your nutrition numbers stay accurate per piece.
- rush butter in two stages. The first coat goes on before baking, the second halfway through. This is what gives the outside a deep golden color without burning.
- Flash freeze before storing. Lay unbaked nuggets flat on a baking sheet, freeze for one hour, then transfer to a freezer bag. They keep for up to 3 months and go straight from freezer to oven.
- Make your own ground chicken if you want more control over the cut. Two small chicken breasts, pulsed in a food processor, make about 1 pound and let you use leaner meat or a mix of breast and thigh.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
