If you’ve ever wanted to make real homemade chicken nuggets, this recipe is a winner. These nuggets have the familiar flavor and crispiness of fast-food versions, but made from scratch so you control the ingredients. They’re a fun, family-friendly project — perfect for getting kids involved in the kitchen.
I’ve made these nuggets many times and they consistently earn rave reviews. Friends and family always ask for the recipe, and readers who try it report great results. Follow the steps below for tender, well-seasoned nuggets with a crunchy coating.
Important FAQ
The most common question is whether the chicken is raw or cooked when processed. The chicken is raw — you’ll cut the boneless breasts into cubes and process them raw in the food processor until a fine paste forms. This produces the right texture for shaping and frying the nuggets.
To prepare the meat, cut boneless, skinless chicken breasts into cubes, then process them in a food processor until smooth. If your processor is small, work in batches. Transfer the processed chicken to a bowl for seasoning.
Note: inexpensive food processors may wear out quickly if used heavily. If you plan to use a processor often, a larger, higher-quality model will be more durable and reliable.
Seasoning the chicken: mix the salt, pepper, onion powder, oregano and parsley, then sprinkle the blend over the processed chicken and mix thoroughly so the seasonings are evenly distributed.
Whisk three large eggs in a small bowl for the egg wash. In a separate shallow dish, combine flour and salt for the dry coating. Using a cookie scoop or tablespoon, portion the chicken paste into even pieces and roll them into smooth balls.
Roll each chicken ball in the flour mixture, dip it in the beaten egg, then coat it in flour again. A useful trick is to use one hand for the egg and the other for the flour to avoid clumping on your fingers. After coating, gently flatten each ball with your fingers to shape it like a nugget.
Heat oil to around 350–365°F (175–185°C). You can use a deep fryer, a heavy-duty skillet, a Dutch oven, or a heavy-bottomed saucepan. Fry as many nuggets as will fit comfortably without overcrowding the pan. Fry until the underside turns golden, flip, and continue until both sides are golden and the nuggets are cooked through. In my fryer they took about 7–8 minutes total, flipping once about halfway through. Drain the finished nuggets on paper towels.
Serve warm and enjoy the homemade flavor and crisp texture. These nuggets freeze well if you want to make a large batch — freeze on a single layer, then transfer to a sealed container or bag for later reheating.
Homemade Chicken Nuggets
IMPORTANT – Frequently asked questions are often included earlier in the post and may be helpful. Scroll up to review them.
Ingredients
- 18 ounces boneless skinless chicken breasts (about 3 breasts)
- 1 1/2 teaspoons salt (divided)
- 3/4 teaspoon parsley flakes
- 3/4 teaspoon oregano
- 1/4 teaspoon onion powder (heaping)
- 1/4 teaspoon pepper (heaping)
- 3 large eggs, beaten
- 1 1/2 cups flour
- 2 cups canola oil (for frying)
Instructions
- Heat oil in a heavy-duty skillet, saucepan, or deep fryer over medium-high heat. If available, use a thermometer to monitor temperature.
- While the oil heats, cut chicken into cubes and place in a food processor. Process until the meat becomes a fine paste. Transfer to a bowl.
- Combine 1 1/2 teaspoons salt (use as directed below), parsley, oregano, onion powder, and pepper. Sprinkle over the processed chicken and mix well so seasoning is even.
- Whisk the eggs in a small bowl. Combine the remaining 1 1/2 teaspoons salt with the flour on a plate.
- Portion the chicken paste with a cookie scoop or tablespoon and roll into about 42 balls. Roll each ball in flour, dip into egg, then coat in flour again. Flatten gently with your fingers to form nugget shapes.
- When oil reaches 350–365°F, carefully add several nuggets without overcrowding. Fry until the bottoms are golden, flip, and fry the other side until golden and cooked through, about 4–5 minutes per side depending on size.
- Remove nuggets to a towel-lined plate to drain excess oil. Serve warm.
Nutrition (per serving)
Serving: 4 nuggets | Calories: 60 | Carbohydrates: 3 g | Protein: 4 g | Fat: 3 g | Sodium: 186 mg
These recipes are tested on conventional ovens and stovetops. Ovens and appliances vary; you may need to adjust times and temperatures for your equipment. For best results with frying, use an accurate thermometer to maintain oil temperature.