These homemade chicken nuggets are flavorful and moist! Marinated chicken is coated in a spiced breadcrumb mixture then baked in the oven – not fried. A healthy weeknight meal your whole family will love.
As a mom of six kids, I have a handful of easy dinner recipes that I like to make when I need something I know my kids will eat without hesitation. These homemade chicken nuggets are one such meal, and a great alternative to their frozen counterparts.
I wanted to create moist and flavorful healthy chicken nuggets that rival store-bought varieties, and these definitely do that and more. In this recipe, marinated chicken is coated in a spiced breadcrumb mixture then baked in the oven – not fried.
Serve them with a side of roasted broccoli or some homemade mac and cheese for a healthy weeknight meal your whole family will love.
Homemade Chicken Nuggets: Ingredients & substitutions
- Olive oil. Any neutral oil works well in this healthy chicken nuggets recipe, besides olive oil my top recommendations are avocado oil or canola oil.
- Smoked paprika. This is a staple in my spice cabinet because I love the smoky flavor. Any ground paprika variety works well in this recipe.
- Garlic powder & onion powder. You can add or subtract spices to your liking, but I’ve included our favorite combinations. I do recommend using the powders because the spice mixture is mixed into the breadcrumbs to create a flavorful coating.
- Breadcrumbs. Any variety works well, we enjoy panko breadcrumbs or regular. You can make your own easily, and I give instructions on how to do so in the recipe card.
- All-purpose flour. Gluten-free all-purpose flour can be used in place of regular flour.
- Whole milk. 2% milk or half and half can be used in place of whole milk.
How to make homemade chicken nuggets
We’ll walk through how to make chicken nuggets step-by-step, and don’t forget to watch the video.
This recipe is easy to prepare in advance. Make the spice mixture then coat the chicken and let it marinate in the refrigerator. Prepare the flour and breadcrumb mixture so they they’re ready to coat the chicken when it’s time to cook dinner.
Prepare the chicken
This recipe begins by infusing the baked chicken nuggets with flavor before coating and baking. First, combine the spices in a small bowl.
Then, put the chicken cubes in a bowl, drizzle with olive oil and stir. Next, add 2 tsp of the spice mixture to the chicken and stir to coat. Save the rest of the spice mixture to use in the breading!
Cover and let the chicken marinate in the refrigerator for 1-2 hours or at room temperature for 30 minutes.
Coat the chicken
When you’re ready to bake the chicken nuggets, place a wire rack on a baking sheet and grease it by spraying with olive oil spray, set aside.
In a small bowl, combine the remaining spice mixture and breadcrumbs, set the mixture aside.
Put the flour in a plastic bag. Then, add the chicken and shake to coat. (alternatively, you can put the chicken in a large, clean dry bowl, add flour and stir until evenly coated).
Whisk together eggs and milk, then dip each floured piece of chicken into the egg mixture.
After dipping the chicken pieces into the egg mixture, dip them into the bread crumb mixture and turn them to coat.
Bake
Place the coated chicken nuggets evenly on the prepared wire rack on the baking sheet.
Then, spray the tops of the chicken nuggets with cooking spray and bake in the preheated oven for 12-15 minutes, or until internal temperature is 160 degrees F on an instant-read thermometer.
Serve
Once the baked chicken nuggets have finished cooking, serve them warm with your favorite dipping sauces and sides – like homemade ranch dressing mix or homemade cheese sauce. Here are some dishes that pair well with these homemade chicken nuggets:
- Roasted vegetables, roasted broccoli and roasted carrots are my favorite veggie sides to serve with these chicken nuggets.
- What kid (or adult for that matter) can resist some nuggets with a side of homemade mac and cheese?
- Serve with a side salad like this kale salad, burrata salad, or this coleslaw!
Store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or in the microwave.
Freeze
To freeze these healthy chicken nuggets let them cool completely, then evenly space them out on a baking sheet lined with wax paper (or a silicone baking mat) and flash-freeze them until they are hardened.
Once they are frozen, transfer them to an airtight container and freeze for up to 2 months. Reheat in the oven or in the microwave.
FAQs about Chicken Nuggets
How do you cut a chicken breast into nuggets?Cut the chicken breast in half lengthwise to make two thin pieces, then cut those pieces into 1″ cubes.
How do you get batter to stick to chicken?The trick to this is dipping the chicken into flour first, then dipping it into the egg and then the breadcrumbs.
What do chicken nuggets go with?So many things! Roasted vegetables, mac and cheese, salads, etc.
What sauce do people eat with chicken nuggets?Our favorites include: BBQ sauce, ketchup, honey, ranch dressing, sweet chili sauce, and hummus!
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SaveSavedPinPrintHealthy Homemade Chicken Nuggets
These homemade chicken nuggets are flavorful and moist! These healthy chicken nuggets are baked and not fried for a delicious weeknight meal your whole family will love. from votesCourse Appetizer, Main CourseCuisine AmericanServings 24 nuggetsCalories 339Prep Time20 minutes Cook Time20 minutes Marinating1 hour Total Time1 hour 40 minutesEquipment
- measuring spoons
- measuring cups
- spatula
- glass batter bowl
- baking sheet
- roasting wire rack
- whisk
Ingredients
- 2 lbs chicken breasts cut into 1” cubes
- 1 TBS olive oil
- 2 tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs
- 1 TBS milk
- cooking spray
Instructions
Prepare the chicken:
- Mix together salt, pepper, paprika, garlic powder, and onion powder.
- Place chicken cubes in a bowl and drizzle with olive oil, turn to coat with oil.
- Add 2 tsp of the spice mixture and stir to coat (save the rest of the spice mixture to use later).
- Cover and let the chicken marinate in the refrigerator for 1-2 hours or at room temperature for 30 minutes.
Make the chicken nuggets:
- Preheat oven to 400 degrees F. Place a wire rack on a baking sheet and grease it by spraying with cooking spray, set aside.
- In a small bowl, combine remaining spice mixture and breadcrumbs. Set aside.
- Place ½ cup flour in a plastic bag. Add marinated chicken pieces and shake to coat. (Alternatively, you can put the chicken in a large, clean dry bowl, add flour and stir until evenly coated).
- In a small bowl, whisk together eggs and milk.
- Dip each floured piece of chicken into the egg mixture, then into the bread crumb mixture, space evenly on the prepared wire rack on the baking sheet.
- Spray the tops of the chicken nuggets with cooking spray.
- Bake in preheated oven for 12-15 minutes, or until internal temperature is 160 degrees F on an instant-read thermometer.
- Serve warm with your favorite dipping sauces.
Video
Notes
Ingredient Substituions
- Olive oil. Any neutral oil works well in this recipe, besides olive oil my top recommendations are avocado oil or canola oil.
- Smoked paprika. This is a staple in my spice cabinet because I love the smoky flavor. Any ground paprika variety works well in this recipe.
- Garlic powder & onion powder. You can add or subtract spices to your liking, but I’ve included our favorite combinations. I do recommend using the powders because the spice mixture is mixed into the breadcrumbs to create a flavorful coating.
- Breadcrumbs. Any variety works well, we enjoy panko breadcrumbs or regular. You can make your own easily, and I give instructions on how to do so in the recipe card.
- All-purpose flour. Gluten-free all-purpose flour can be used in place of regular flour.
- Whole milk. 2% milk or half and half can be used in place of whole milk.
Store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or in the microwave.Freeze
To freeze these healthy chicken nuggets let them cool completely, then evenly space them out on a baking sheet lined with wax paper (or a silicone baking mat) and flash-freeze them until they are hardened. Once they are frozen, transfer them to an airtight container and freeze for up to 2 months. Reheat in the oven or in the microwave.Nutrition
Serving: 4nuggets | Calories: 339kcal | Carbohydrates: 24g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1120mg | Potassium: 665mg | Fiber: 2g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mgNutrition information is automatically calculated, so should only be used as an approximation.
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