Description
Discover how to make irresistibly tender homemade chicken nuggets from scratch using chicken breast, potatoes, and simple pantry staples. Perfectly seasoned, golden, and delicious, these nuggets are ideal for snacks, lunches, or party appetizers. Enjoy a wholesome take on a classic favorite that’s crispy on the outside and moist inside.
Ingredients
Scale
- Main Ingredients
- 4 chicken breasts (about 2 pounds), cut into pieces
- 1 yellow potato (about 4 ounces), peeled and roughly chopped
- 1/2 white onion (about 2 ounces), roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- Binding & Seasoning
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1 Tablespoon dried parsley
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika powder
- 2 teaspoons olive oil, plus more as needed
Instructions
- Prepare the Chicken Mixture – In a food processor, add the chicken breast pieces, chopped potato, onion, and garlic. Blend until the mixture is completely smooth and no large chunks remain, scraping down the sides as needed to ensure an even texture.
- Add Seasonings and Binders – Add cornstarch, flour, dried parsley, salt, black pepper, and paprika powder to the food processor. Pulse a few times until all the ingredients are thoroughly combined into the meat mixture.
- Shape the Nuggets – Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Using a 1-inch cookie scoop or spoon, portion out 10–12 balls of the chicken mixture, setting them in the pan. Spray the back of a spoon with nonstick spray, then gently flatten each ball to form a classic nugget shape.
- Cook the Nuggets – Allow the nuggets to cook undisturbed for 2–3 minutes, letting a golden crust form on the bottom. Flip each nugget and cook the other side for another 2–3 minutes, or until fully cooked through and crisp on both sides. Adjust oil if needed between batches.
- Repeat and Serve – Continue cooking the remaining chicken mixture in batches, adding more oil to the skillet as necessary. Serve the warm chicken nuggets immediately, optionally garnished with freshly minced parsley and alongside ketchup or your favorite dipping sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can reheat the nuggets in an oven or air fryer at 350°F for 5–8 minutes for best results.
- For extra crispiness, lightly coat the nuggets with a spray of oil before cooking.
- Switch up the seasonings to match your taste, such as adding chili for extra heat.
Nutrition
- Serving Size: 2-3 nuggets
- Calories: 140
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 45mg
