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<\/p>\nI didn\u2019t grow up eating fast food, so I\u2019ve never really been a chicken nugget person, but the other day, out of the blue, I got a massive<\/em> craving for them. So I thought, \u201cChallenge accepted! I\u2019m going to make some homemade chicken nuggets.\u201d Well, let me just say, I might be a nugget person now because these Homemade Chicken Nuggets are so<\/em> flavorful and\u00a0so<\/em> juicy, that I just couldn\u2019t stop. And the best part is, they\u2019re actually easy to make! <\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cBest baked nuggets I\u2019ve made! I usually don\u2019t want chicken nuggets enough to go to the trouble of making them but these were excellent. My kids all enjoyed them too, and they aren\u2019t easy to please. I\u2019ll definitely make again!\u201d<\/p>\n
Katie<\/cite><\/p><\/blockquote>\nCrispy Oven Baked Chicken Nuggets<\/h2>\n I use\u00a0one<\/em> (yes, one) boneless skinless chicken breast for this recipe, which makes around 24 nuggets. I cut the chicken into bite-sized pieces, coat them in plain Greek yogurt, then toss them with seasoned breadcrumbs before baking in the oven. The yogurt helps the seasoned breading cling to every little piece, so the breading ACTUALLY stays intact. These chicken nuggets are crisp and golden on the outside, juicy and tender in the middle, and are genuinely hard to stop eating.\ud83e\udd24<\/p>\nAnd I know what you\u2019re thinking\u2026yogurt to make chicken nuggets?! Weird, right? But it works. Buttermilk is a common ingredient in baked and fried chicken, but I didn\u2019t have any on hand, and I didn\u2019t want to buy any just for this recipe (even though you can <\/em>freeze extra buttermilk for later). Instead, I used an ingredient that\u2019s already in my refrigerator: plain Greek yogurt. Like buttermilk, it\u2019s a cultured milk product that adds extra flavor and helps keep the nuggets tender and moist. Trust me!<\/p>\n\n
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\nCut evenly for the best texture.<\/strong> I cut the chicken into similar-size pieces (\u00be-1-inch pieces) so they all bake in about the same amount of time. Smaller pieces cook fast, so keeping them even helps the nuggets stay juicy instead of ending up with some overcooked and some underdone. Chicken should reach 165\u00b0F internally once done.<\/li>\nBake in a single layer.<\/strong> Don\u2019t pile the nuggets on top of each other. Spacing them out helps the heat hit all sides, which gives you a crispier, more golden coating.<\/li>\nMake them in the air fryer!<\/strong> I tested these in the air fryer, and the directions were the same as our air fryer chicken nuggets. Air fry them in a single layer (cook in batches if needed) for 8 minutes at 400\u00b0F, flipping halfway. Flip them carefully with tongs to avoid the breading falling off!<\/li>\nTry different seasoning blends.<\/strong> Homemade chicken nuggets are super easy to change up with different flavors. Swap the seasonings in this recipe for 1\u00bd teaspoons of your favorite blend, like Italian seasoning, Cajun seasoning, lemon pepper, smoked paprika, or a mix of onion and garlic powder, depending on how you want to serve them. Adjust the salt as needed if your chosen seasoning already contains salt.<\/li>\nMake it gluten-free. <\/strong>Use gluten-free breadcrumbs to make homemade chicken nuggets without any gluten!<\/li>\nMake it dairy-free.<\/strong> I use Greek yogurt in this recipe to help the breading stick, but you can swap in a dairy-free Greek-style yogurt. Adjust the water as you go, since some dairy-free yogurts are thinner than traditional Greek yogurt. Some readers have also successfully swapped the Greek yogurt for equal parts mayo, or made a dairy-free buttermilk (combine \u2153\u00a0cup almond milk & 1 tsp lemon juice, let sit for 10 mins before using, omit the added water), which would both make this recipe dairy-free. Let me know if you try it in the comments!<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nHomemade Baked Chicken Nuggets<\/h2>\n <\/span>Cost <\/span>$2.65 recipe \/ $0.66 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThese Homemade Chicken Nuggets are crispy on the outside, tender and juicy on the inside, easy to make, AND make a delicious meal or snack!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather and prepare all ingredients.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 425\u00baF. Place a wire cooling rack, or two, over a baking sheet to hold the nuggets as they bake.<\/span><\/p>\n<\/li>\n\nIn a wide shallow bowl, combine the breadcrumbs, garlic powder, smoked paprika, salt, and some freshly cracked pepper (about 5 cranks of a pepper mill). Stir these ingredients together until evenly combined. Drizzle the oil over the breadcrumb mixture, then stir until the breadcrumbs are coated in oil. The breadcrumbs should look like damp sand.<\/span><\/p>\n<\/li>\n\nIn a separate small bowl, stir together the Greek yogurt, salt, and water until smooth. You want the yogurt to be a similar consistency to buttermilk or heavy cream. It should be thick enough to coat the chicken.<\/span><\/p>\n<\/li>\n\nTrim any excess fat from the chicken breast, then cut it into small, \u00be-1-inch pieces. For a 2\/3 lb. chicken breast you should get about 22-24 pieces.\u00a0<\/span><\/p>\n<\/li>\n\nDip each piece of chicken into the yogurt slurry, then roll it in the seasoned breadcrumb mixture until the chicken piece is fully coated. Place each coated nugget onto the wire cooling rack on the baking sheet.<\/span><\/p>\n<\/li>\n\nOnce all of the chicken pieces are fully coated, transfer the baking sheet to the oven and bake for 23-25 minutes, or until the breading is browned on the edges.\u00a0<\/span><\/p>\n<\/li>\n\nRemove the chicken nuggets from the oven and let cool for 3-5 minutes, then serve with your favorite dip.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*A neutral oil<\/strong> is any cooking oil that does not carry a heavy flavor. You have the flexibility here to use the oil that best fits your diet or budget. I used Grapeseed oil<\/strong> today, but you could use canola, light olive oil, safflower, sesame<\/strong>, or any other light oil<\/strong>.<\/span>**If you have plain regular-style yogurt<\/strong> (not Greek style), that can be used too. You\u2019ll just need to add less water<\/strong> when thinning it out.\u00a0<\/span>***My chicken breast weighed approximately 2\/3 lb<\/strong>., which made me about 24 nuggets<\/strong>. Your yield will vary depending on the size of the breast<\/strong>. I\u2019ve set the serving size at six nuggets per serving, assuming you\u2019ll be eating something on the side.<\/span>\u00a0<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>Serving<\/span><\/span>Calories: <\/span>245<\/span>kcal<\/span> (12%)<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span> (7%)<\/span><\/span>Protein: <\/span>17<\/span>g<\/span> (34%)<\/span><\/span>Fat: <\/span>10<\/span>g<\/span> (15%)<\/span><\/span>Sodium: <\/span>488<\/span>mg<\/span> (21%)<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span> (4%)<\/span><\/span>Percentages are of daily value.<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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