Lunch

Homemade chicken nuggets

Name: Homemade chicken nuggets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Chicken breast (cubed); 100 ml Milk; 1.5 cups Breadcrumbs or panko; 2 pcs Egg; 0.5 cups All-purpose flour; 2 tbsp Olive oil; Salt, garlic powder and paprika (to taste)

Fresh chicken, crunchy coating, oven instead of fryer. No preservatives and they still taste like real nuggets.

Prep

20 min

Cook

20 min

Total time

40 min

Servings

Kid-approved

⭐⭐⭐⭐⭐

🍗

Ingredients

7 items

Instructions

6 steps

1
Blitz the cubed chicken with the milk and seasonings into a thick paste.
2
Chill the paste 20 minutes in the freezer — it shapes much more easily.
3
Heat the oven to 400 °F and line a tray with parchment.
4
Shape the nuggets and coat them in flour, beaten egg and breadcrumbs.
5
Drizzle with olive oil and bake 20 minutes, flipping halfway, until golden.
6
Serve with homemade tomato sauce or herby yogurt.

Lunch

Notes and substitutions

Air fryer: 12 minutes at 375 °F, flipping halfway.

Make sure the centre reaches 165 °F or the meat is fully white through.

Fridge, freezer and lunchbox

How to store and reheat

Fridge: up to 2 days, baked, in a sealed container.
Freezer: up to 3 months, raw and breaded, frozen spaced on a tray before bagging.
Bake from frozen for 25 minutes at 400 °F; don't thaw first.

Oven-baked
Kids' favourite

Back to recipes

Homemade chicken nuggets

Ingredients

Instructions

Notes and substitutions

How to store and reheat

Tags