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!