Homemade Chicken Nuggets

4.60 from 122 votes

You control the quality when you make these Homemade Chicken Nuggets. This easy recipe tastes better than any store-bought bag on the market.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

Place the chicken in the food processor and blend until the chicken is minced. Next, add the spices, cornstarch, and water. Process until combined.
1 - 1 1/4 pounds chicken breast, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon sugar, 1/4 cup cornstarch, 1/4 cup water
Using a 1-1/2 tablespoon measure, shape the chicken mixture into a rectangular shape in your hand and place it on a baking tray with parchment paper and freeze in the freezer for 30 minutes.
Heat approximately 3-4 cups of vegetable oil in a frying pan or deep fryer.
3 - 4 cups vegetable oil
Dredge each nugget in the flour to cover, then into the egg, and finally, coat it in bread crumbs.
1 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs
Fry the nuggets in batches, if necessary, in oil for about 6-8 minutes, or until golden brown, flipping halfway through the cooking time, if necessary.
Remove to a paper towel-lined platter or tray briefly to absorb some of the excess oil before serving.

Refrigerator: Store fully cooked chicken nuggets in an airtight container in the refrigerator for up to 3 days.
Cool completely: Let nuggets cool before storing to prevent excess moisture and sogginess.
Separate layers: Place parchment paper between layers if stacking to help maintain texture.

Air fryer: Reheat at 375°F for 4-6 minutes from refrigerated or 8-10 minutes from frozen, flipping halfway through.
Oven: Reheat at 400°F for 10-15 minutes until hot and crisp. Add a few extra minutes if reheating from frozen.
Skillet: Warm in a lightly oiled skillet over medium heat for 4-6 minutes, turning occasionally.
Microwave: Heat in 30-second intervals until warmed through. Texture will be softer.

Cooked nuggets: Cool completely, then flash-freeze in a single layer on a baking sheet for 1-2 hours before transferring to a freezer-safe bag. Freeze up to 3 months.
Uncooked nuggets: Bread nuggets, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe container and freeze up to 3 months.
From frozen: Cook directly from frozen using an air fryer or oven, adding 2-4 extra minutes to cook time. Internal temperature should reach 165°F.

Do not overcrowd: Leave space between nuggets so air can circulate and crisp the coating.
Light oil spray: Spray nuggets lightly with cooking spray before air frying or baking for extra crispiness.
Flip halfway: Turning nuggets during cooking ensures even browning.
Use a thermometer: Chicken is done when the internal temperature reaches 165°F.
Wire rack: Rest nuggets on a wire rack rather than stacking them to keep the coating crisp.

Air fryer: Preheat to 375°F. Cook in a single layer for 6-8 minutes, flipping halfway through, until golden brown and cooked through.
Oven: Preheat to 400°F. Arrange on a parchment-lined baking sheet and bake for 12-18 minutes, turning halfway through, until the internal temperature reaches 165°F.
Deep fry: Heat oil to 350°F. Fry in batches for 4-6 minutes until golden brown and cooked through.
Pan-fry: Cook in ½ inch of oil over medium heat for 3-4 minutes per side, until golden and fully cooked.

Cooking times may vary depending on nugget size. Smaller nuggets cook faster, so check early to avoid overcooking.
Great for meal prep. Make a batch ahead for easy lunches or quick dinners.
Food safety: Always cook chicken to an internal temperature of 165°F.
Shortcut option: Use ground chicken in place of chicken breasts to save time.
Shape flexibility: Form nuggets into any size or shape you prefer.
Freezer-friendly: Homemade nuggets freeze well and reheat especially crisp in the air fryer.
Flavor variations: Adjust seasonings and spices to easily change the flavor profile.