Homemade Chicken Nuggets

Chicken nuggets are one of those things I used to buy without thinking. They were easy, familiar, and guaranteed to be eaten. But once I started making them at home, frozen nuggets quietly disappeared from our freezer.

These homemade chicken nuggets are simple, juicy on the inside, and crisp on the outside. They’re great for weeknight dinners, and they also happen to be a fun recipe to make together with kids.

Ingredients

• 500 g minced chicken

• 3-4 tablespoons flour

• 2 eggs

• 1 tablespoon olive oil

• 1/2 cup panko breadcrumbs

• Salt, pepper, garlic powder, thyme

  
  

Instructions

Season the chicken

Place the minced chicken in a large bowl. Add salt, black pepper, garlic powder, and thyme. Mix well until the seasoning is evenly distributed. Let it sit for a few minutes while you prepare the coating.

Shape the nuggets

Spread the flour on a large plate. Take small portions of the chicken mixture and shape them into nugget-sized pieces, about one or two bites each. Lightly coat each nugget in flour and set aside.

Prepare the coating

In a bowl, beat the eggs and mix in the olive oil. Place the panko breadcrumbs in a separate shallow bowl. You can season them lightly if you like. Dip each floured nugget into the egg mixture, then roll it in the panko until fully coated.

Bake

Preheat the oven to 200°C fan or 220°C conventional. Line a baking tray with parchment paper and place the nuggets in a single layer, leaving space between them. Bake for 15 minutes, flip them over, then bake for another 10 to 15 minutes until golden and crisp.

Serving

Serve the nuggets straight from the oven. They work well with simple dips like ketchup, yogurt sauce, or honey mustard. For a more complete meal, add some cut vegetables, oven fries, or a simple salad on the side.

Storage and Freezing

Let the nuggets cool completely before storing. Keep leftovers in the fridge for up to 2 days.

These nuggets also freeze well. Once baked and cooled, transfer them to a freezer-safe container and freeze for up to 3 months. Reheat in the oven at 200°C until heated through and crisp again.

Tips

• Minced chicken stays juicier than chopped chicken breast.

• Panko breadcrumbs give the best texture, but regular breadcrumbs also work if that’s what you have.

• Baking keeps them lighter, but they can also be pan-fried if you prefer.