Homemade Ground Chicken Nuggets are so easy to whip together and great for on a budget. Feed the kiddos a healthier meal for less money than buying the frozen version. Just mix and bake to crispy perfection!
My kids loved this recipe and I was honestly surprised because I typically pan fry chicken breast for our nuggets at home.
These turned out really delicious and I contribute that to the crispy panko breading. Also, the chicken mixture stayed nice and juicy and didn't dry out when baked. These are a must try!
Summer can easily turn into unhealthy meals and a lot of snacking and I'm really trying to prevent that with high protein, healthier kid's meal like this one.
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Why You and the Kids Will Love this Recipe:
- Easy. Minimal prep needed then pop these into the oven.
- Quick. Ready in about 30 minutes!
- Budget Friendly. Ground Chicken is usually pretty inexpensive compared to chicken breast. You need minimal ingredients for these nuggets too. Plus, it makes 28-30 nuggets, so you can eat them for a few meals or freeze them for later.
- High Protein and Healthy. No garbage ingredients that you can't pronounce and high protein (25 grams per 6 nuggets) will keep the kids full longer without all that unhealthy snacking.
- Crispy and Delish. My kids loved this recipe and the panko exterior makes them really crunchy and fun to eat.
For more kid approved recipes, try this Broccoli Cheddar Pasta (it's like Mac and Cheese with added veggies), DIY Pizza Lunchables, and Watermelon Fries with Yogurt Dip.
Ingredients:
Not Pictured: 1 Tablespoon of Olive Oil (optional)
Ground Chicken: An inexpensive meat that packs high protein and makes really quick and easy homemade nuggets. I used the Perdue Ground Chicken Breast and it came out really good.
Panko Breadcrumbs: These are a must have for this recipe because they bring in the crispy exterior. I like using the plain version for picky kiddos, but you can also use the Italian version.
Milk soaked bread: My secret for making the best meatballs and nuggets. It keeps the mixture so juicy in the oven!
*For the full recipe ingredients and quantities visit the recipe card below.
Substitutions and Variations:
- If you don't have sandwich bread, use a hot dog or burger roll.
- Try tossing them in Buffalo Wing Sauce for Buffalo Chicken Nuggets.
- Don't forget the sauce! My kids like BBQ and Ketchup for dunking, but me and my husband prefer this copycat Wingstop Ranch and Spicy Honey Mustard.
- For chicken breast instead of ground chicken, try these Air Fryer Chicken Bites.
How to Make Ground Chicken Chicken Nuggets:
Step 1: Tear the piece of sandwich bread into small pieces and soak with the milk. Allow to sit for 10 minutes. Then, break it up into almost mush with your hands or a fork.
Step 2: Preheat the oven to 375 degrees. In a bowl, add in ground chicken, bread and milk mixture, egg, 1 cup panko breadcrumbs, salt, garlic powder, paprika, onion powder, and oregano.
Step 3: Mix together until just combined.
Step 4: Prepare a cookie sheet. Scoop up a heaping tablespoon of the meat mixture.
Step 5: Add the remaining 1.5 cups of Panko Breadcrumbs into a medium sized bowl. Drop the meat mixture into the panko bowl and coat completely. Form into a nugget shape.
Step 6: Add onto the cookie sheet and repeat. This recipe should make between 28-30 nuggets. Bake for 10 minutes.
Step 7: Flip the nuggets. Optional: Brush each nugget with oil. Bake for another 8-10 minutes until the internal temperature reaches 165 degrees.
Step 8: Serve with your favorite dipping sauces and enjoy!
Expert Tips:
- Ground Chicken gets really sticky. I suggest using a spoon to grab the nugget, then toss it right into the Panko before forming into a nugget shape.
- Try and form similar sized nuggets so that they finish cooking around the same time in the oven.
- For the best taste, flip half way through cooking and brush each nugget with a little bit of oil, whether that's vegetable oil, olive oil, or avocado oil, that's totally up to you.
Looking for more Ground Chicken Recipes? Try this Ground Chicken Stir Fry, Ground Chicken Meatball Soup, and Teriyaki Chicken Burgers.
Recipe FAQs:
Bake at 375 degrees for 18-20 minutes, flipping halfway though until the internal temperature reaches 165 degrees. It's okay if the temperature is over a bit. Note: If you roll them really small, they will cook faster.
To store, place the leftover nuggets in the fridge in a sealed container. Eat within 2 days. To reheat, place on a cookie sheet in a 350 degree oven for 8-10 minutes, flipping half way through.
Yes! Vacuum seal the nuggets after breading them in Panko Breadcrumbs and before cooking then freeze. Use within 2 months for the best taste and allow them to thaw in the fridge before baking.
More Chicken Recipes My Kid's Love:
If you tried this Homemade Chicken Nugget Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Homemade Ground Chicken Nuggets
- Total Time: 30 minutes
- Yield: 28-30 nuggets
Description
Homemade Ground Chicken Nuggets are so easy to whip together and great for on a budget. Feed the kiddos a healthier meal for less money than buying the frozen version. Just mix and bake to crispy perfection!
Ingredients
- 1 slice of sandwich bread
- ⅓ cup milk (2% or whole is best)
- 1 lb ground chicken
- 2 and ½ cups plain panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano
- Optional: 1 tablespoon of oil (olive oil, vegetable oil, or avocado oil) *will brown them a bit better
Instructions
- Tear the piece of sandwich bread into small pieces and soak with the milk. Allow to sit for 10 minutes. Then, break it up into finer pieces with your hands or a fork, almost like mush.
- Preheat the oven to 375 degrees. In a bowl, add in ground chicken, bread and milk mixture, egg, 1 cup panko breadcrumbs, salt, garlic powder, paprika, onion powder, and oregano.
- Mix together until just combined.
- Prepare a cookie sheet. Scoop up a heaping tablespoon of the meat mixture.
- Add the remaining 1.5 cups of Panko Breadcrumbs into a medium sized bowl. Drop the meat mixture into the panko bowl and coat completely. Form into a nugget shape.
- Add onto the cookie sheet and repeat. This recipe should make between 28-30 nuggets. Bake for 10 minutes.
- Flip the nuggets. Optional: Brush each nugget with oil. Bake for another 8-10 minutes until the internal temperature reaches 165 degrees.
- Serve with your favorite dipping sauces and enjoy!
Notes
- Ground Chicken gets really sticky. I suggest using a spoon to grab the nugget, then toss it right into the Panko before forming into a nugget shape.
- Try and form similar sized nuggets so that they finish cooking around the same time in the oven.
- For the best taste, flip half way through cooking and brush each nugget with a little bit of oil, whether that's vegetable oil, olive oil, or avocado oil, that's totally up to you.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch
- Method: baked
- Cuisine: American
Holly says
Great recipe for the kiddos and a good way to use up ground chicken. Thank you.
Tara Smithson says
Thanks Holly! My kids loved these too and so easy right?!