This post may contain affiliate links.
Homemade Ground Chicken Nuggets with minimal, wholesome ingredients and packed with savory flavor. Enjoy these nuggets as a snack or meal. Ready in 30 minutes!
Why Make Ground Chicken Nuggets
- Homemade Chicken Nuggets just taste better! They are made with simple, feel good ingredients.
- Easy To Make. Just add the ingredients to a bowl, shape the nuggets and give them a coating. Bake and viola you have a great, healthy homemade dinner.
- Customize. Add shredded veggies for an even healthier option.
- Make Them In the Oven or Air Fryer! Both work great and both are included in the instructions.
- Make Them Allergy Friendly! Use gluten free breadcrumbs and skip the cheese to make these gluten-free and dairy-free. Consider my Naked Chicken Tenders or Boneless Wings for other tasty options!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Lean Ground Chicken. This is the main ingredient for the recipe. Use a lean ground chicken that’s high quality!
Seasonings. This homemade ground chicken nugget recipe requires lots of seasonings to make them extra flavorful. Ground mustard, salt, pepper, paprika, onion, garlic powder dried oregano, dried basil.
Breadcrumbs. Good old fashioned breadcrumbs work best for this recipe.
Parmesan. This is optional! It adds a great nutty flavor to the chicken and keeps it a little more moist.
Eggs. This will be used for an egg wash on the nuggets to ensure the breadcrumbs stick and brown nicely.
Recipe Variations & Substitutions
- Ground Chicken. Ground turkey will work great.
- Breadcrumbs. Use gluten free if needed.
- Veggies. Make it healthier. Up the veggies and add 1/4 cup of shredded zucchini or cooked cauliflower rice.
- Eggs. You can make this egg-free if needed, they just won’t brown as much and the breadcrumbs won’t stick as well.
- Worcestershire. Use soy sauce or tamari in place of if needed.
Steps To Make Homemade Ground Chicken Nuggets
Ready to cook these delicious nuggets up? Grab some mixing bowls and all the ingredients, let’s get cooking!
Step One. Preheat the oven to 375º. In a large bowl, add the ground chicken, parmesan, chicken nugget seasonings, worcestershire sauce, oil. If you are using veggies, this is the step to add them to the mix (photo 1-2).
Step Two. Whisk together the eggs in a small bowl. In another large bowl, add breadcrumbs and breadcrumb seasonings, whisk well (photo 3).
Step Three. Make .5 inch balls from the chicken mix. Roll them into the egg wash, then into the breadcrumbs. Gently press and form the balls into a chicken nugget shape (photo 4). Add the nugget to an air fryer tray or to an oiled baking sheet. You will need to bake in two batches.
Step Four. Bake 10 minutes then flip, bake an additional 6 minutes, until golden. Spraying both sides until golden brown.
Air Fryer Method: Place the chicken nuggets in a singe layer in batches as needed, spray the tops with oil and air fry 8 to 9 minutes at 375ºF, flipping halfway spraying both sides with oil, until golden and cooked through.
Serve with your favorite dipping sauce; try my Creamy Pesto Dressing, Lemon Herb Tahini or Spicy Honey Mustard.
Recipe Tips
- Don’t overcook the nuggets. Keep an eye on them and use meat thermometer if you are questioning doneness. They should have an internal temp of 165º
- Make them healthier! Add 1/4 cup shredded zucchini or cauliflower rice to sneak in veggies.
Reheating and Freezing Tips.
- Leftover nuggets last for up to 4 days in the fridge, but if you want to freeze them, here’s how:
- Bake as directed and let them cool completely.
- “Flash freeze” them on a sheet pan until solid for an hour or two. Transfer nuggets to an airtight container.
- To reheat, bake in a preheated 375°F oven for 10 to 15 minutes or 350°F- air fryer for 6 to 8 minutes.
Ground Chicken Nugget Pairings
Don’t know what to serve them with? I have you covered. Try all these wonderful recipes to make it a whole meal.
- Salads. Simple Green Salad, Chickpea Kale Salad or Lemon Feta Orzo Salad all make great sides.
- Veggies. Homemade Crispy Fries, Spicy Cucumber Salad, Black Bean Corn Salad.
- Pasta Salad or Potato Salad. Dill Pickle Potato Salad, Deviled Egg Potato Salad, Spicy Mac & Cheese or Dill Pickle Pasta Salad all make scrumptious sides.
Yes, please read the instructions in the recipe card notes on freezing tips! Bake as directed and let them cool completely. “Flash freeze” them on a sheet pan until solid for an hour or two. Transfer nuggets to an airtight container. To reheat, bake in a preheated 400°F oven for 11 to 15 minutes or 360°F- air fryer for 7 to 8 minutes.
Yes, make gluten free ground chicken nuggest by using gluten free breadcrumbs!
Other Lunch Ideas
Ground Chicken Nuggets
Equipment
- baking sheet
- mixing bowls
Ingredients
- 1.5 lb lean ground chicken
- ¼ cup parmesan, grated , optional!
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp ground mustard
- 1 tsp olive oil
- 1 Tbsp Worcestershire Sauce , or soy sauce
Breadcrumbs
- 1 cup breadcrumbs, or gluten free breadcrumbs
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- 2 large eggs, whisked , keep to the side* do not mix into breadcrumbs!
Instructions
- Preheat the oven to 375º. In a large bowl, add the ground chicken, parmesan, chicken nugget seasonings, worcestershire sauce, oil. If you are using veggies, this is the step to add them to the mix.
- Whisk together the eggs in a small bowl, set aside. In another large bowl, add breadcrumbs and breadcrumb seasonings, whisk well.
- Make .5 inch balls from the chicken mix. Roll it in the egg wash, then into the breadcrumbs. Gently press and form the balls into a chicken nugget shape. Add the nugget to an air fryer tray or to an oiled baking sheet. You will need to bake in two batches.
- Bake 10 minutes then flip, bake an additional 5-6 minutes, until golden. Spraying both sides until golden brown.
- Air Fryer Method: Place the chicken nuggets in a singe layer in batches as needed, spray the tops with oil and air fry 8 to 9 minutes at 375ºF, flipping halfway spraying both sides with oil, until golden and cooked through.
- Serve with your favorite dipping sauce; try my Creamy Pesto Dressing, Lemon Herb Tahini or Spicy Honey Mustard.
Notes
- Don’t overcook the nuggets. Keep an eye on them and use meat thermometer if you are questioning doneness. They should have an internal temp of 165º
- Make them healthier! Add 1/4 cup shredded zucchini or cauliflower rice to sneak in veggies.
- Leftover nuggets last for up to 4 days in the fridge. If you want to freeze them for a quick dinner in the future, here’s how:
- Bake as directed and let them cool completely.
- “Flash freeze” them on a sheet pan until solid for an hour or two. Transfer nuggets to an airtight container.
- To reheat, bake in a preheated 375°F oven for 10 to 12 minutes or 350°F- air fryer for 6 to 8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so GOOD I never thought to make them at home, very impressed. I made mine in the oven, they were crispy and delicious
Made these tonight and my kiddos loved them! I was able to sneak in zucchini and my kids had no idea. Thanks for these.