Homemade Chicken Nuggets
Crispy, flavorful, and loved by all ages
There’s something irresistibly satisfying about biting into a perfectly crispy, golden chicken nugget. These homemade nuggets are far better than store-bought — made from real chicken breast or thigh fillets and coated with a crunchy panko crust. They’re baked or fried to perfection and guaranteed to become a family favorite!
Whether you’re making them for a casual dinner, a party snack, or a fun weekend treat, these nuggets deliver big flavor with simple, wholesome ingredients.
What Makes It So Good?
Forget the frozen kind — these homemade chicken nuggets are tender, juicy, and coated in a crunchy, flavorful breading. You can bake them for a healthier version or fry them for extra crispiness. Plus, the recipe offers two coating methods:
- A quick mayo and mustard mixture for easy, flavorful binding.
- Or a more classic breading method with flour, egg, and panko.
Customize the seasonings to your taste and enjoy them with your favorite dipping sauces!
Ingredient Breakdown: How Each One Works Its Magic
- Chicken fillet or chicken thigh fillet
Provides juicy, tender bites. Thigh fillet adds extra richness, while breast fillet keeps it lean. - Mayonnaise and Dijon mustard
Acts as a flavorful coating that helps the panko breadcrumbs stick and adds tangy richness. - Panko breadcrumbs
Create a light, super-crispy crust. - Nutritional yeast (optional)
Adds a cheesy, nutty flavor without dairy. - Paprika, garlic powder, dried parsley or oregano
Season the coating for a bold, herby, and slightly smoky flavor. - Salt and pepper
Essential for seasoning both the chicken and the crust.
Make-Ahead Instructions
- Prep the nuggets ahead: Bread the chicken pieces and refrigerate them on a tray for up to 1 day before baking or frying.
- Freeze for later: Freeze uncooked breaded nuggets on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes of cooking time.
Storing and Reheating
Fridge
- Store cooked nuggets in an airtight container for up to 3 days.
Freezing
- Freeze cooked or uncooked nuggets for up to 2 months.
Reheating
- Oven (best): Reheat at 180°C (350°F) for 8–10 minutes until crispy.
- Air fryer: Reheat at 180°C (350°F) for 5–7 minutes.
- Microwave: Use only if needed — the coating will lose crispiness.
Time and Yield
- Prep time: 15–20 minutes
- Cook time: 20–25 minutes
- Total time: 20–40 minutes
- Yields: 4 servings
Step-by-Step Instructions
- Prepare the chicken:
Cut the chicken fillets into bite-sized pieces, about 3 x 3 cm. - Make the coating:
In a bowl, mix together mayonnaise and Dijon mustard.
Alternative breading method: Prepare a flour mixture with salt and pepper in one bowl, beaten eggs in another, and panko in a third. Dip chicken pieces first in flour, then egg, and finally panko.
- Prepare the panko mixture:
In a wide bowl, mix panko breadcrumbs with nutritional yeast (if using), paprika, garlic powder, dried parsley or oregano, salt, and pepper. - Coat the chicken:
Dip each chicken piece into the mayo-mustard mixture, then roll in the panko mixture until well coated. - Bake or fry:
- Baking: Place the nuggets on a baking sheet lined with parchment paper. Bake at 200°C (390°F) for about 25 minutes until golden and cooked through.
- Frying: Heat at least 5 cm of oil in a deep pan to 175°C (350°F). Fry nuggets in batches until golden and crispy. Drain on paper towels.
- Serve:
Serve hot with your favorite dipping sauces — ketchup, garlic mayo, BBQ sauce, or a spicy sriracha dip!
Ingredients (with Measurements)
4 portions/servings
- 600 g chicken fillet or thigh fillet (about 1⅓ lbs)
- 4 tbsp mayonnaise
- 3 tbsp Dijon mustard
- 4 dl panko breadcrumbs (about 1¾ cups)
- 2 tbsp nutritional yeast (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley or oregano
- 0.5 tsp salt
- 0.25 tsp pepper
Optional Variations
- Make it Spicy: Add ½ tsp cayenne pepper or chili powder to the panko mixture.
- Cheesy Coating: Mix some finely grated Parmesan into the panko for extra flavor.
- Gluten-Free: Use gluten-free panko and flour alternatives.
Nutritional Info
per portion/serving
Calories: 403 kcal Fat: 17 g Protein: 41 g Carbohydrates: 23 g
Homemade Chicken Nuggets
There’s something irresistibly satisfying about biting into a perfectly crispy, golden chicken nugget. These homemade nuggets are far better than store-bought — made from real chicken breast or thigh fillets and coated with a crunchy panko crust. They’re baked or fried to perfection and guaranteed to become a family favorite!Whether you’re making them for a casual dinner, a party snack, or a fun weekend treat, these nuggets deliver big flavor with simple, wholesome ingredients.
Ingredients
- 1⅓ lbs chicken fillet or thigh fillet (about 600 g)
- 4 tbsp mayonnaise
- 3 tbsp Dijon mustard
- 1¾ cups panko breadcrumbs (4 dl)
- 2 tbsp nutritional yeast optional
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley or oregano
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
- Prepare the chicken: Cut the chicken fillets into bite-sized pieces, about 3 x 3 cm.
- Make the coating: In a bowl, mix together mayonnaise and Dijon mustard.
- Alternative breading method: Prepare a flour mixture with salt and pepper in one bowl, beaten eggs in another, and panko in a third. Dip chicken pieces first in flour, then egg, and finally panko.
- Prepare the panko mixture: In a wide bowl, mix panko breadcrumbs with nutritional yeast (if using), paprika, garlic powder, dried parsley or oregano, salt, and pepper.
- Coat the chicken: Dip each chicken piece into the mayo-mustard mixture, then roll in the panko mixture until well coated.
Bake or fry:
- Baking: Place the nuggets on a baking sheet lined with parchment paper. Bake at 200°C (390°F) for about 25 minutes until golden and cooked through.
- Frying: Heat at least 5 cm of oil in a deep pan to 175°C (350°F). Fry nuggets in batches until golden and crispy. Drain on paper towels.
Serve:
- Serve hot with your favorite dipping sauces — ketchup, garlic mayo, BBQ sauce, or a spicy sriracha dip!