Homemade Chicken Nuggets Recipe

Crispy on the outside, tender on the inside – these Homemade Chicken Nuggets are the perfect solution for picky eaters and nugget lovers alike! Made with real, simple ingredients, these nuggets deliver restaurant-quality taste right from your kitchen. Skip the drive-thru and freezer aisle forever with this family-friendly recipe that comes together in under an hour.

Why You’ll Love This Recipe

• 100% Real Ingredients: Know exactly what’s going into your nuggets – just chicken, potato, and simple seasonings. No fillers, preservatives, or mystery ingredients!
• Kid and Adult Approved: These nuggets satisfy picky eaters while impressing adults with their incredible flavor and texture.
• Budget-Friendly: Making your own nuggets costs significantly less than store-bought versions, especially when feeding a family.
• Versatile: Perfect for weeknight dinners, lunch boxes, or party appetizers. These nuggets are ready to please any crowd!
• Freezer-Friendly: Make a big batch and freeze for those hectic weeknights when cooking feels impossible.

this Recipe

Ingredients You’ll Need

• Chicken breasts: The star of the show – provides lean protein and the foundation of our nuggets. Boneless thighs work well too if you prefer darker meat.
• Yellow potato: The secret ingredient! Adds moisture and helps create that perfectly tender texture inside each nugget. No more dry chicken nuggets!
• White onion: Brings subtle flavor complexity without overwhelming the palate. Kids won’t even know it’s there!
• Garlic: Adds depth of flavor that takes these nuggets from good to amazing.
• Cornstarch: Creates that perfect crispy exterior we all love in a good nugget.
• All-purpose flour: Works with the cornstarch to form the perfect outer texture.
• Dried parsley: Adds a touch of color and gentle herb flavor.
• Salt and pepper: Essential for bringing out all the flavors.
• Paprika powder: Provides subtle color and mild, sweet peppery notes.
• Olive oil: For pan-frying to golden perfection.

Variations

Want to mix things up? Try these tasty twists:

Flavor Variations

• Spicy Nuggets: Add a teaspoon of cayenne pepper to the mixture for a kick
• Herby Nuggets: Mix in Italian seasoning or fresh herbs like thyme and rosemary
• Cheesy Nuggets: Fold in 1/4 cup of grated parmesan cheese to the mixture
• BBQ Nuggets: Add a tablespoon of BBQ seasoning to the mix

Cooking Methods

• Air Fryer: Spray with olive oil and cook at 400°F for 8-10 minutes, flipping halfway
• Baked: Arrange on a lined baking sheet, spray with oil, and bake at 425°F for 15-18 minutes
• Deep Fried: For extra indulgence, deep fry in vegetable oil at 350°F for about 3-4 minutes

How to Make Homemade Chicken Nuggets

Step 1: Prepare the Mixture

Add the chicken, potato, onion and garlic to a food processor. Pulse until completely smooth and well combined. The mixture should have a uniform consistency with no large chunks remaining.

Step 2: Season the Mixture

Add the cornstarch, flour, dried parsley, salt, pepper, and paprika to the food processor. Pulse a few more times until all ingredients are fully incorporated. The mixture will be somewhat sticky but should hold together well.

Step 3: Shape and Cook

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Using a 1-inch cookie scoop, portion out 10-12 balls of the chicken mixture into the hot pan. Spray the back of a spoon with non-stick spray, then gently press down on each ball to form the classic nugget shape.

Step 4: Cook to Golden Perfection

Let the nuggets cook undisturbed for 2-3 minutes until the bottom develops a golden crust. Flip carefully and cook for another 2-3 minutes until the other side is golden and the nuggets are cooked through.

Step 5: Repeat and Serve

Cook the remaining chicken mixture in batches, adding more oil to the pan as needed. Serve hot with your favorite dipping sauces, and garnish with fresh parsley if desired.

Pro Tips for Making the Recipe

• Cold Ingredients: Keep your chicken cold right up until processing for food safety and better texture.
• Don’t Overmix: Process just until smooth – overworking can make the nuggets tough.
• Test Nugget: Cook a small test nugget first to check seasoning and adjust if needed.
• Even Sizing: Use the cookie scoop for consistent nugget size, ensuring they all cook at the same rate.
• Don’t Overcrowd: Leave space between nuggets in the pan so they crisp properly rather than steam.
• Check Doneness: Chicken should reach 165°F internally – cut one open if unsure.
• Drain Properly: Place cooked nuggets on paper towels to absorb any excess oil.

How to Serve

These homemade nuggets are incredibly versatile when it comes to serving options:

Dipping Sauces:

Serve with classic ketchup, honey mustard, BBQ sauce, ranch dressing, or make a special sauce by mixing mayo with sriracha or sweet chili sauce.

Side Dishes:

These nuggets pair perfectly with oven-baked fries, sweet potato fries, a simple side salad, steamed vegetables, or mac and cheese for a kid-friendly meal.

Fun Presentations:

Create a DIY nugget bar with various dipping sauces, serve in paper cones for parties, or thread onto skewers with cherry tomatoes and cheese cubes for nugget kebabs.

Make Ahead and Storage

Storing Leftovers

Store cooled nuggets in an airtight container in the refrigerator for up to 3 days. They make great leftovers for quick lunches!

Freezing

These nuggets freeze beautifully! After cooking, allow them to cool completely, then arrange in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag or container and store for up to 3 months. Label with the date for easy reference.

Reheating

• From refrigerated: Reheat in a 375°F oven for 8-10 minutes, in an air fryer at 350°F for 3-4 minutes, or in a skillet with a little oil until heated through.
• From frozen: Bake at 375°F for 15-18 minutes, or air fry at 375°F for 6-8 minutes until heated through and crispy again.

Avoid microwave reheating if possible as it makes the nuggets soggy, but if necessary, use the defrost setting first, then heat in 30-second intervals.

FAQs

Can I use ground chicken instead of processing chicken breasts?
Yes, you can use 2 pounds of ground chicken instead of whole chicken breasts. You’ll still need to process it with the potato, onion, and garlic to achieve the right texture, but it will require less processing time.

Why add potato to chicken nuggets?
The potato is the secret to incredibly tender, moist nuggets! It adds moisture and helps bind the mixture while keeping the nuggets from becoming dry or tough. It also creates that perfect “McDonald’s-like” texture that kids love.

Can I make these gluten-free?
Absolutely! Simply replace the all-purpose flour with your favorite gluten-free flour blend. The cornstarch is already gluten-free, so you’re halfway there.

My mixture seems too wet – what should I do?
If your mixture feels too wet to form nuggets, add additional cornstarch or flour, one tablespoon at a time, until it reaches a scoopable consistency. The mixture will be somewhat sticky but should hold its shape when scooped.

Final Thoughts

These Homemade Chicken Nuggets represent the best of both worlds – the nostalgic comfort food we all crave with the nutritional peace of mind that comes from making them from scratch. The addition of potato is truly transformative, creating nuggets that are remarkably tender and flavorful. Whether you’re cooking for picky kids or discerning adults, this recipe delivers restaurant-quality results without the mystery ingredients. Give these nuggets a try, and I promise they’ll earn a permanent spot in your dinner rotation!

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