Homemade Chicken Nuggets with Ground Chicken

I’ve been really cognizant of how my preference for homemade food means my kids won’t have access to a lot of those ‘iconic’ childhood foods that their peers do. It’s been a goal to recreate them at home, so I can serve them things like mini corn dog muffins, homemade granola bars, and freezer waffles, but also feel good knowing exactly what’s in them.

These homemade chicken nuggets are the latest addition to my collection. They’re healthy and perfect for toddler or kid’s lunches (or you parents!).

I made them with ground chicken, a simple milk and bread mixture, common seasonings, and breadcrumbs to create a juicy, crisp, baked chicken nugget. What I love best is that I can pop in the freezer and pop them right back out for lunch. They’re pretty darn tasty if I say so myself, and my kiddos have yet to complain!

Ingredients & Substitutions

I tested all sorts of different combinations before landing on this set of ingredients. It recreates that superbly moist and flavorful frozen chicken nugget your kids want, but uses, you know, normal ingredients.

That doesn’t mean this recipe can’t be flexible! Use my recommendations here to help make this work for your pantry or your family’s preferences or diet.

• Ground Chicken – Using ground meat is the best for creating a juicy, tender final texture. You can grind your own or use pre-ground meat. If you want, you can even use turkey.
  
• Torn Bread – Torn bread is exactly what it sounds like, bread that’s been torn up into pieces. We’ll be combining it with the milk to help make the chicken mixture perfectly moist while it bakes.
  
  You can use any bread you like (gluten free included), but I recommend a softer textured sandwich bread or roll if possible. I’ve used my white wheat bread and my honey wheat bread with great success. Remove the crusts before using.
  
• Milk – I’ve used both whole milk and oat milk for this and the difference is unnoticeable. Milk provides some fat and creaminess so I recommend it, but technically water could be used too.

• Garlic & Onion Powder – These are the only seasonings you need! Make sure you choose the granulated options, not garlic salt.
  
• Salt – I use coarse kosher salt in all of my recipes, even my baking. Sea salt is another great option.
  
• Breadcrumbs – I use my homemade breadcrumbs for the coating on my chicken nuggets, which I make out of scraps. Feel free to use any fine grained breadcrumbs, preferably unseasoned, to coat yours.
  
  You can use panko, but the coarser texture doesn’t replicate the classic chicken nugget coating the way we like it too. Gluten free breadcrumbs are also a great choice.

Pro Tip – Veggie it Up! – I’m a big advocate for exposing kids to as many veggies as possible. But there’s also nothing wrong with sneaking in a little nutrition. Adding veggies into spaghetti sauce, muffins, turkey burgers, or these chicken nuggets is easy and often tasty. If you’d like to add some, I recommend 2-3 tablespoons of finely grated zucchini, summer squash, or carrot.

Key Steps & Tips

The ingredients are simple and so is the process of making chicken nuggets at home. It’s so easy that I usually double or triple a batch so I can stock up the freezer. Here are some tips that elaborate on the recipe so you can get it perfect every time.

• Toast the breadcrumbs first – My first test came out very blonde so I came up with a quick way to get that golden color without adding more ingredients. Spread the breadcrumbs out on a baking sheet in a thin even layer and pop them in the preheating oven while I assemble my ingredients. After just 2-3 minutes they’re golden brown and the chicken nuggets look way more authentic.
• Make a panade – Panade is just a fancy term for bread paste. Add the milk to the torn bread and let it soak in. Then mush it with a fork until it’s a paste. Gently work it into the chicken and you’ll end up with the juiciest chicken nuggets ever.
• Don’t mix it to death – Once the panade and spices are evenly mixed, stop. Continuing to knead or mix the meat can create a mushy texture instead of a tender one.
• Press and shake to coat – The chicken mixture is moist enough that I’ve never had to use an egg wash. Instead I just form the nuggets and press it gently into the crumbs. Once I’ve done that on both sides, I give the bowl a shake so the sides and any missed spots get coated. (Use a bowl to stop messes)

How to Freeze – Baked or Unbaked

Parents love chicken nuggets because they’re easy  to get on the table in a hurry. These homemade ones can do that for you too. You can freeze them before or after baking and they’ll be delicious either way.

Freeze before baking – Complete the recipe to the point of breading them, then arrange your formed chicken nuggets on a baking sheet or other flat, freezer-safe surface. Freeze! After 1-2 hours pop the frozen nuggets into a silicone bag and store them in the freezer for up to 6 months. To cook them, arrange the desired amount on a baking sheet. Cook from frozen in a preheated oven for 20-25 minutes.

Freeze fully cooked – This way comes with the advantage of easy microwave use or quicker reheating. Simply bake all your chicken nuggets and store leftovers in a silicone bag or other freezer safe container When you’re ready to eat, microwave for 1 minute, or pop them into a 350°F oven for 10-12 minutes, flipping once. Try to use them within 3 months.