I made the Best Homemade Chicken Nuggets and they come out crispy, lower-carb, and actually worth serving instead of those sad frozen chicken nuggets.

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I’m obsessed with these nuggets. I love that actual chicken taste, not the rubbery frozen stuff, and they’re way closer to the Best Homemade Chicken Nuggets I crave.

They’re crunchy, a little greasy in the best way, and that breadcrumb crust snaps when you bite. I like using ground chicken so they stay tender, and panko breadcrumbs give that irresistible crunch.

Kids lose their minds over them. And I don’t feel gross after eating a pile.

Healthy Chicken Nuggets that actually taste like something cool. Simple, sloppy, and endlessly dunkable.

Worth the mess every single time, no question, seriously often.

Ingredients

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Ground chicken: basic protein, tender and lean, it’s the nugget’s soft core.
Egg: basically a binder that adds moisture and helps everything stick.
Panko breadcrumbs: crunchy texture you’ll love, light and extra crispy.
Parmesan cheese: salty, nutty kick that adds savory depth.
Salt: essential seasoning that makes everything taste like more.
Black pepper: warm bite that wakes up the mild chicken.
Garlic powder: quick savory punch without chopping fresh garlic.
Onion powder: subtle sweet onion flavor, easy and mellow.
Smoked paprika: adds gentle smokiness and color, not overpowering.
Dijon mustard: plus it helps bind and adds tangy zip.
Fresh parsley: basically fresh green brightness and a little herb lift.
Olive oil or spray: helps browning and crispiness without frying.

Ingredient Quantities

1 lb ground chicken

1 large egg, beaten

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1 tsp Dijon mustard (optional, but helps bind and adds flavor)

2 tbsp chopped fresh parsley (optional)

2 tbsp olive oil or cooking spray for baking

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil it so the nuggets don’t stick.

2. In a large bowl combine 1 lb ground chicken, 1 beaten large egg, 1/4 cup grated Parmesan, 1/2 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1 tsp Dijon mustard if using. Add 2 tbsp chopped fresh parsley if you want a pop of green.

3. Mix everything with your hands or a wooden spoon until just combined, don’t overwork it or the nuggets get dense.

4. Scoop out about
1.5 tablespoon portions and shape them into nugget-ish patties or little oval nuggets, they don’t have to be perfect.

5. Place the formed nuggets on the prepared sheet about 1 inch apart. If you like a crisper outside, press a few extra panko on top.

6. Brush each nugget lightly with 2 tbsp olive oil or spray them with cooking spray so they brown in the oven.

7. Bake at 425°F for 10 minutes, then flip each nugget, brush or spray again lightly, and bake another 6 to 8 minutes until golden and the internal temp reaches 165°F.

8. If you want extra crisp, switch oven to broil for 1 to 2 minutes watching closely so they don’t burn.

9. Let the nuggets rest 3 to 5 minutes before serving so juices settle. Serve with your favorite dipping sauce and enjoy, they’re way better than store-bought and lower in carbs.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment paper or lightly oiled
3. Large mixing bowl
4. Wooden spoon or your hands for mixing
5. Measuring cups and spoons
6. Tablespoon or small cookie scoop to portion nuggets
7. Silicone or pastry brush, or cooking spray for oiling tops
8. Instant-read meat thermometer to check 165°F internal temp
9. Spatula or tongs for flipping and removing nuggets

FAQ

Q: Can I use frozen ground chicken for this recipe? A: Yes, but thaw it completely in the fridge first and drain any excess liquid. If it is still cold or watery the nuggets will be mushy and won’t hold together well.

Q: Will the mixture hold together without the Dijon mustard or egg? A: The egg is important for binding so don’t skip it. Dijon helps bind and adds flavor but you can leave it out if you must; add an extra tablespoon of panko instead to help absorb moisture.

Q: How do I get them extra crispy? A: For crispiness bake at 425°F on a greased rack so hot air circulates, or shallow fry in 1/4 inch oil until golden. Spraying lightly with oil before baking helps a lot. Don’t overcrowd the pan.

Q: What internal temperature should the nuggets reach? A: Cook until the internal temp is 165°F to make sure the chicken is safe to eat. Use an instant read thermometer in the thickest part.

Q: Can I make the nuggets ahead and freeze them? A: Yes, shape and flash freeze on a tray until firm, then transfer to a bag. Cook from frozen, adding a few minutes to the baking or frying time.

Q: Any quick swaps for panko or Parmesan? A: You can use plain breadcrumbs instead of panko, but they’ll be less crunchy. Nutritional yeast or a little extra panko can replace Parmesan for a dairy free option, but adjust salt to taste.

Homemade Chicken Nuggets With Ground Chicken Recipe Substitutions and Variations

Ground chicken: substitute with 1 lb ground turkey, ground pork, or finely chopped boneless skinless chicken breast (if you want a firmer texture).
1 large egg: use 1/4 cup plain Greek yogurt, 1/4 cup mayonnaise, or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 min) to bind.
1/2 cup panko breadcrumbs: swap for regular breadcrumbs, crushed cornflakes, or 1/2 cup cooked quinoa for a gluten free option.
1/4 cup grated Parmesan cheese: replace with grated Pecorino Romano, 1/4 cup nutritional yeast for a dairy free nutty flavor, or omit and add an extra tablespoon of panko if you want less salt.

Pro Tips

Okay here we go. This is how I actually make these chicken nuggets, not perfect, kind of casual, and with a few little tricks that help a lot.

Preheat oven to 425°F and line a baking sheet with parchment or just oil it well so they dont stick. If you want extra crisp, put a wire rack on the sheet first so air gets around each nugget.

In a big bowl mix 1 lb ground chicken, 1 beaten egg, 1/4 cup grated Parmesan, 1/2 cup panko, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika and 1 tsp Dijon if you like that tang. Toss in 2 tbsp chopped parsley for color. Use your hands or a spoon and combine until just mixed, dont overwork it or they get chewy.

Scoop about 1.5 tablespoons of mixture and shape into little ovals or patties, whatever. Don’t worry about perfect shapes, uneven ones brown nicer anyway. Put them about an inch apart. If you want a crunchier top, press a bit more panko onto the tops before cooking.

Brush lightly with olive oil or spray with cooking spray so they brown. Bake for 10 minutes, flip them, spray or brush again, then bake 6 to 8 more minutes until golden and 165°F inside. For extra crisp, switch to broil for 1 to 2 minutes but watch them closely so they dont burn. Let rest 3 to 5 minutes before serving.

Pro tips and life hacks I always use
1) Dry your panko: toss it in a skillet over medium heat for a minute till it smells toasty then cool. Adds huge crunch and keeps it from getting soggy.
2) Chill the formed nuggets for 10 minutes on the sheet before baking. They hold shape better and brown more evenly.
3) If the mix feels too wet add more panko a tablespoon at a time. Too dry, add a tiny splash of milk or another egg white, not a whole egg unless you want them tighter.
4) Use a meat thermometer. Chicken is done at 165°F and you wont overcook them. Checking temp saves a lot of guessing and dryness.
5) For more flavor punch, mix a little Worcestershire or a pinch of cayenne into the mix, or brush with a tangy sauce after baking so the crust stays crisp.

Dipping ideas: honey mustard, BBQ, plain ketchup, or a garlic yogurt dip. Serve warm.

Homemade Chicken Nuggets With Ground Chicken Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made the Best Homemade Chicken Nuggets and they come out crispy, lower-carb, and actually worth serving instead of those sad frozen chicken nuggets.

Servings

servings

Calories

353

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment paper or lightly oiled
3. Large mixing bowl
4. Wooden spoon or your hands for mixing
5. Measuring cups and spoons
6. Tablespoon or small cookie scoop to portion nuggets
7. Silicone or pastry brush, or cooking spray for oiling tops
8. Instant-read meat thermometer to check 165°F internal temp
9. Spatula or tongs for flipping and removing nuggets

Ingredients

1 lb ground chicken
1 large egg, beaten
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tsp Dijon mustard (optional, but helps bind and adds flavor)
2 tbsp chopped fresh parsley (optional)
2 tbsp olive oil or cooking spray for baking

Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil it so the nuggets don’t stick.
In a large bowl combine 1 lb ground chicken, 1 beaten large egg, 1/4 cup grated Parmesan, 1/2 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1 tsp Dijon mustard if using. Add 2 tbsp chopped fresh parsley if you want a pop of green.
Mix everything with your hands or a wooden spoon until just combined, don’t overwork it or the nuggets get dense.
Scoop out about
5 tablespoon portions and shape them into nugget-ish patties or little oval nuggets, they don’t have to be perfect.
Place the formed nuggets on the prepared sheet about 1 inch apart. If you like a crisper outside, press a few extra panko on top.
Brush each nugget lightly with 2 tbsp olive oil or spray them with cooking spray so they brown in the oven.
Bake at 425°F for 10 minutes, then flip each nugget, brush or spray again lightly, and bake another 6 to 8 minutes until golden and the internal temp reaches 165°F.
If you want extra crisp, switch oven to broil for 1 to 2 minutes watching closely so they don’t burn.
Let the nuggets rest 3 to 5 minutes before serving so juices settle. Serve with your favorite dipping sauce and enjoy, they’re way better than store-bought and lower in carbs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.