Baked Chicken Nuggets Recipe

Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen

My son is a chicken nuggets lover. Admittedly, so am I. 😉 There’s something so nostalgic about dunking a crisp and juicy chicken nugget into buttermilk ranch, or good ‘ol fashioned ketchup. There is, however nothing great about store-bought nuggets. When a box says “made with real chicken breast meat.” Does that mean some are made with fake chicken breast meat? And what else exactly goes into those nuggets?

All of those scientific sounding ingredients must be ok since they’re all approved by the FDA, right? Hmmm… I can tell you exactly what’s in these babies and why I feel good giving them to my babies.

I’ve been working on developing a homemade version of chicken nuggets for some time. I’ve tested countless recipes and, ladies and gents, we have arrived! These are beautifully golden without having to pre-bake the crumbs.

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They are low fat, tender and juicy. Did I mention they are real easy to make and you don’t need a meat grinder? Read on to enter the great giveaway from Cuisinart!

Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen

Ingredients for Homemade Chicken Nuggets:

1 lb boneless, skinless chicken breasts, cut into 1″ pieces
1 Tbsp potato flakes (Found natural flakes at Fred Meyer)
1/3 cup cold water
1 tsp garlic salt (or 1/2 tsp garlic powder + 1/2 tsp salt)
1/8 tsp black pepper
3/4 cup finely crushed corn flakes (from 2 1/2 cups cereal)*
1/4 cup finely grated parmesan cheese

Baked Chicken Nuggets

*Note: You can use 3/4 cup panko crumbs instead of corn flakes. To get the panko crumbs golden, spray nuggets with cooking spray before baking and bake for 13 min then broil nuggets additional 2 minutes to give them a golden glow.

How to Make Chicken Nuggets:

Preheat oven to 375˚F. Line a baking sheet with parchment paper

Baked Chicken Nuggets-2

1. Pulse 2 1/2 cups corn flakes in a Food Processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup grated parmesan

Baked Chicken Nuggets-6

Baked Chicken Nuggets-8

2. In the bowl of your clean food processor, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped. P.S. if you don’t have a food processor, by all means, use a meat grinder with the small grinding disk.

Baked Chicken Nuggets-7 

3. With wet hands, roll and flatten chicken into small nugget patties (using about 1 Tbsp of the meat mixture for each nugget). Roll the nugget into bread crumbs, pressing gently for crumbs to adhere.

Baked Chicken Nuggets-9Baked Chicken Nuggets-3

Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in the next steps.

4. Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don’t over-bake your nuggets or they will start to get dry.

Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen

Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen

Baked Chicken Nuggets Recipe

4.8 from 82 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 20 -24 nuggets

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into pieces
  • 1 Tbsp potato flakes found these at FredMeyer
  • 1/3 cup cold water
  • 1 tsp garlic salt or 1/2 tsp garlic powder + 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3/4 cup finely crushed corn flakes from 2 1/2 cups cereal*
  • 1/4 cup finely grated parmesan cheese

Instructions

How to Make Chicken Nuggets: Preheat oven to 375˚F. Line a baking sheet with parchment paper.

  1. Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup finely grated parmesan.
  2. In the bowl of your clean food processor, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped. P.S. if you don't have a food processor, by all means, use a meat grinder with the small grinding disk.
  3. With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).
  4. Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.

Recipe Notes

*You can use 3/4 cup panko crumbs instead of corn flakes. To get the panko crumbs golden, spray nuggets with cooking spray before baking and bake for 13 min then broil nuggets additional 2 minutes to give them a golden glow.

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Baked Chicken Nuggets. These are crisp on the outside and juicy inside. Freezer Friendly! @natashaskitchen


The Giveaway (Closed)

With Thanksgiving around the corner, and this month marking our 5th Blogoversary, I wanted to do something special. One of you will win this Cuisinart Convection Toaster Oven (Retail Value: $259). Perdy ain’t it. And this photo is the actual small appliance that sits atop our counter, not a stock pic. My hubby took and edited the photo; he’s got skills and patience (lots of both!)

Baked Chicken Nuggets

Let me tell you a bit about why I love this small appliance:

1. It will cut down your bills – it pre-heats super quick.

2. Less micro “waves” going through your food. Do chicken nuggets taste off to you after they’ve been through a microwave? I’m convinced it does something weird to them. I’m also really skeptical about standing next to the microwave while it’s on. Call me weird, but I don’t like to be next to it. I don’t have to feel awkward next to this Cuisinart. We are tight. I can stare right into the window to see how my nuggets are doing.

3. Two words: Even. Cooking. Microwaves seem to stink in this arena and sometimes the plate gets ultra hot, while the food is still cold in the center? I conclude that a microwave cannot be trusted to cook food.

4. It’s great to have a back-up for when you need to bake multiple items for a party and your primary oven is doing the heavy lifting.

5. P.S. it comes with a pizza stone – that’s right, it’s great for pizza too!

To thank Cuisinart for generously sponsoring this giveaway, be sure to show them some Like on Facebook, Instagram, and Twitter.

To Enter, please use the Rafflecopter widget below. If it doesn’t load right away, give it a sec or refresh the page. Thanks friends!
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Disclosure-this giveaway is provided by Cuisinart, however all opinions are my own. Thank you for supporting the brands that continue to make Natasha’s Kitchen possible.

Read comments/reviewsAdd comment/review

  • Abita thakuri
    January 22, 2018

    My 19 month old loves nuggets n i was hoping to meddle them but i just ran out of parmasean cheese. Is it necessary or can i sub for something else like mozeralla or cheddar? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Abita, the aged dry parmesan is better than a soft moist cheese like cheddar or mozzarella. Using a moist cheese will make it more difficult to sauté as they may stick to the pan. Reply

  • Gisele
    October 2, 2017

    Is there anything to replace the potato flakes? Can’t find here and if there is, it’s too expensive! Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Gisele, the next best thing is bread crumbs. Reply

  • Celine
    September 25, 2017

    Hi there, whats the purposes of the potato flakes? Is it just to get the consistency of the nuggets’ texture? I cant find it in the shops. Is it ok for me to substitute with mashed potatoe? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Celine, you might try bread crumbs instead, such as panko crumbs. Yes, the flaked potatoes help to create a great texture. Reply

  • Nat
    September 23, 2017

    I have a question about corn flakes: I’m looking and looking for corn flakes without sugar added and I couldn’t find them… Any advice? Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      You might be able to find them at a health food store or in the natural/organic section of grocery stores. Reply

      • Nat
        September 23, 2017

        Oh… I wish we have some of them close… It’s long way drive… Reply

        • Natasha
          natashaskitchen
          September 23, 2017

          You might check at a Fred Meyer if you have one in your area. I haven’t checked, but online might be a good source? Reply

          • Nat
            September 23, 2017

            Oh, we have Kroger here, I’ll check there, thank you.

  • Steph
    August 30, 2017

    I am going to try the recipe but won’t come back to her site because her “need inspiration” ad won’t close no matter how many times you click it. I don’t like being bullied into liking or subscribing things. Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Steph, I’m sorry to hear you’re having trouble with that – it’s definitely not normal for that to happen!! Is it the little popup in the right corner that goes to Pinterest or is it an ad? I would love to get that fixed asap because reader experience is really important to us! Reply

  • August 5, 2017

    These are insanely good – made even better by the fact that they do not tote an ingredient list that adds up to a paragraph 30 lines long!! My daughter, aged 15, still loves chicken nuggets, but due to family food sensitivities, I have been looking for better ways to feed her – as in less chemicals & more nutrition.
    Totally awesome recipe!! I am definitely telling a friend of mine with 2 small children about your website! Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      I am so happy to hear that!! Thank you for sharing your amazing review 🙂 Reply

  • Alina
    July 14, 2017

    Hi! Your recipe is amazing! But i was thinking ..do you think it s a good idea to boil the meat a little bit with spices before put it in the food processor so there will not be any problem with the moisture from chicken meat? Reply

    • Natasha
      natashaskitchen
      July 15, 2017

      Hi Alina, I don’t know if they will hold together properly if they are boiled and they might be dry if you boil and then bake. Reply

  • Katrina
    March 14, 2017

    Hey Natasha, made these and they turned out super delicious! However, I had a problem flipping the nuggets over halfway through baking as the “breading” became too soft from all the moisture in the chicken and started sticking to the baking sheet. Any advice on how to avoid that? Or maybe ideas on what I could have done wrong? Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      You might try using a nonstick surface such as Silpat or parchment paper. I hope that helps! Reply

  • Mary Allen
    February 17, 2017

    can u freeze after preparing for another time to cook? Reply

    • Natasha
      natashaskitchen
      February 17, 2017

      Hi Mary, I think that would work, but they would be more dry since you will essentially be cooking them twice. This is why I prefer to freeze them before they are baked. Reply

  • Amanda H.
    January 29, 2017

    Hi! I’ve been looking for a recipe like this! Can you pre cook then freeze? Reply

    • Natasha
      natashaskitchen
      January 29, 2017

      Hi Amanda, I think that would work, but they would be more dry since you will basically be cooking them twice. Reply

  • Danica
    January 24, 2017

    Can I use a mixture of dark and white meat? Or would that change the flavour drastically? Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      I think that would work great! I love dark meat chicken. I bet they would be even more tender and flavorful 🙂 Reply

  • Maria
    January 21, 2017

    Hey Natasha! Made these for the nieces and nephews for lunch today, and oh my word were they a hit!! This kids devoured them! I was impressed with how flavorful they were! Didn’t expect that! Thanks again for another easy, fun, but delicious recipe! Reply

    • Natasha's Kitchen
      January 21, 2017

      I am glad to hear your family enjoys them as much as mine does! Thank you Maria 🙂 Reply

  • Vishali
    January 8, 2017

    Hi Natasha,
    Will the recipe work with gf bread crumbs and gf cornflakes? Appreciate your response. Thanks! Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Hi Vishali, I think that should work fine 🙂 Enjoy! Reply

  • Aigul
    December 6, 2016

    Hi Natasha! I missed my cooking with you, I started a new job and didn’t have time for anything for the last two months. I feel so lucky to found this recipe, which I am going to try tomorrow. Natasha do you think can I use this recipe to make fish nuggets? Do I have to change anything in it? I was thinking about tilapia or cod. Thank you very much! Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      To be honest, I haven’t tried this with fish and I’m not sure if it would work as well with fish – it may be better to bread pieces of fish rather than grinding the fish, or if you do try it, you might just lightly process it. Reply

  • Samira
    October 2, 2016

    Hi!!! Im having hard time finding potato flakes where I live, not sure if can find the potato flour as well, can I subtitute it? If yes.. With what?

    Cant wait to try more of your recipes they all look delicious!! Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet. Reply

  • Alena
    September 21, 2016

    Just want to say thank you Natasha for great reciepies Love this Chiken nuggets My kids love it for school lunch and at home .I modified and did with fish ( used catfish ) it come oout really good I did them as fish sticks ..I even had no time to take picture to share was gone in no time ..Thank you again keep up good work Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Alena, thank you for the nice review and it’s nice to know that fish works for this recipe as well 😀. Reply

  • Emily
    September 18, 2016

    Hi Natasha:) I do not have access to a food processor or meat grinder (I’m operating out of a teeny tiny apartment kitchen)… do you think pre-ground chicken would work in this recipe? If so, should I omit the 1/3 cup of water? Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      Emily, start with 2 Tbsp of water and see if that’s enough. Mixture needs some water because of the potato flakes. Let me know what you end up doing 😀 Reply

  • Neil Ramskill
    August 28, 2016

    Hi Natasha, made these to recipe with a blue cheese dip & Sriracha ketchup. Totally delicious and so much more satisfying than the fast-food ones. Thank you Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Oh my goodness! That combination sounds amazing!! 🙂 Reply

  • Doloresh
    August 13, 2016

    Just made them and they are awesome. I did not have all the ingredients so replaced the cornflakes with the regular breadcrumbs, potato flakes with potato flour and added one egg in place of water. They came out wonderfully. I also put a tiny piece of butter on the top of each of the nuggets before baking. They were really moist. I ate them with marinara sauce- awesome!
    Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Thank you for such a nice review and great job improvising 😀. Reply

  • Angela
    June 15, 2016

    Hi, i’m really interested in your recipes and love to test them out-just tested the buffalo chip dip and it tastes great! But we just ran out of corn flakes and we only have tortilla chips-would those work? Thank you. Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Hi Angela, I haven’t tried it myself but I’ve seen it done with crushed tortilla chips and I think it would work. They would be extra crunchy :). Let me know how it works out if you try it 😉 Reply

  • Anita Raheja
    March 10, 2016

    Hi also can one deep fry the nuggets Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      I think deep frying them would work. Let me know how you like it! 🙂 Reply

  • Anita Raheja
    March 10, 2016

    I have not tried d recipe but I feel D recipe of chicken nuggets is awesome. Can I also add green chillies along with pepper while grinding d chicken. Also substitute for potato flakes. Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      I haven’t tried those add-ins but they would probably provide some nice flavor. You can substitute potato flakes with bread crumbs. Reply

  • Brooke
    March 10, 2016

    Hi,

    I was wondering – instead of processing the chicken raw, could I boil it & then process with the water & Potato Flakes?

    My concern is that we use a Vitamix which isn’t dishwasher safe… Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      Hi Brooke, it wouldn’t work that way. The chicken nuggets would fall apart if you tried to use cooked chicken meat. Do you have a food processor? Or you could use pre-ground meat and not have to use the Vitamix at all. Reply

  • Kelly Stuart
    March 8, 2016

    Hi Natasha,
    I love your recipes! Was wondering if I’m short on time, could I use ground chicken and skip the step with the potato flakes? Or would that change the flavor too much?
    Thanks! Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      The potato flakes help the meat stay together and do help with the texture. Do you have some bread crumbs you could add instead? Reply

  • Erin
    March 3, 2016

    Hi! May I freeze these post baking? If so, how long will they last and what is the method for reheating? Thank you! Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      Hi Erin, yes, you can freeze them post baking. Keep in mind, the more times you reheat them, they can get dryer each time. To reheat, bake from frozen just until hot. I think you could probably microwave it also if you wanted to (about 5 nuggets for about 1 minute). I hope that helps! Reply

  • February 17, 2016

    My kids are EXTREMELY picky and they loved these. Making them again. Way better than store bought!!! Healthier too!! 🙂 Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Thank you for such a nice review, I’m so happy they loved them 😁. Reply

  • Karen
    January 19, 2016

    This was good! Thanks Oh by the way, I used the creamy Potato Flakes made by Bob’s Red Mill-made all natural. You should find them in your local supermarket since it’s a known brand. Happy cooking! Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Great tip! Thanks Karen! Reply

  • Svetlana
    January 12, 2016

    Natasha, these are great! I’m glad I finally know how to make my own. My boys loved them! Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Svetlana, thank you for the nice review and you are welcome 😁. Reply

  • Chris
    January 9, 2016

    what would you recommend as a substitute for the potato flakes? (can’t find a good natural one with no additives) 🙁 Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Yes, I know what you mean. I was lucky enough to find one at Fred Meyer that was natural. You can use a little bit of bread crumbs instead such as panko, but you won’t need as much water in the recipe. Add water until the meat feels moist but can still be formed. Reply

  • Heather
    January 7, 2016

    What is the difference in baking if frozen? Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Hi Heather, baking at 375 for 15 minutes should get them cooked through even if frozen. You can test one after 15 minutes to be sure 🙂 Reply

  • Lana
    January 3, 2016

    Hi Natasha, could I just cut the pieces of chicken (cube) other than mincing them?

    Thanks!!😆😆 Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Lana, I don’t think they would hold together properly when cubed. You can use a food processor, strong blender or a meat grinder to grind up the chicken if you didn’t buy it pre-ground. Reply

  • yessy
    December 5, 2015

    Thank you! this is just the chicken nugget recipe i was looking for! I was too excited and forgot to add Parmesan cheese. But it’s not a big deal :). My kids love it and also my kid’s friend.
    I don’t have potato flakes, so i used 1 steamed potato and no water.
    Turned out great! thank you! Reply

    • Natasha
      natashaskitchen
      December 5, 2015

      I’m so glad you liked it! You could also replace potato flakes with bread crumbs in the future if you don’t have the flakes on hand. Thank you for the awesome review! Reply

  • Eman
    December 1, 2015

    Have you ever tried making them with buttermilk instead of the cold water? Would that act as a tenderizer? Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      Hi Eman, it is an interesting idea, but I haven’t tested it that way so I can’t say for sure. If you try it, let me know how it goes 🙂 Reply

  • Mila L
    November 17, 2015

    I made these for dinner (used panko bread crumbs instead of potato flakes or corn flakes and no parmesan cheese) and they turned out great. One of my kids said “mom, these are so good that I can’t stop eating them”. Thank you for such an easy and healthy recipe. Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Mila, thank you for such a wonderful review, I’m so happy your kids loved it 😀 . Reply

  • tal
    November 10, 2015

    amazing!! just made them- used panko instead of potato flakes. perfect!! Reply

    • Natasha
      natashaskitchen
      November 10, 2015

      Wonderful! Thanks Tal 🙂 Reply

  • November 5, 2015

    I want to make Chicken nuggets but can’t find potato flakes , can I use anything else ? Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      You can use a little bit of bread crumbs instead such as panko, but you won’t need as much water in the recipe. Add water until the meat feels moist but can still be formed. I hope that’s helpful 🙂 Reply

  • Caroline
    November 3, 2015

    I made these last night after work for my daughter and they were SO EASY and SO DELICIOUS! She hates the texture of chicken but will eat chicken nuggets so I was thrilled to find a recipe that perfectly mimics the texture of nuggets – but a much healthier option! I am going to make a huge batch this weekend to freeze so I have them available for quick dinners. Do you know how long I would bake them if I freeze them already cooked instead of raw like the recipe says? Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      If they are already cooked, you might try for just 8-10 minutes or until they are hot. You don’t want to bake too long or they will get dry. Reply

  • wendy
    October 26, 2015

    can I use store bought ground chicken? thanks…don’t have a food processor or grinder. Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      Yes, absolutely! 🙂 Reply

  • Jeff
    October 22, 2015

    I just made these. They are great!! The best chicken nuggets I’ve ever had. Thank you!! Reply

    • Natasha
      natashaskitchen
      October 22, 2015

      Jeff, I’m glad you you like the recipe and thank you for the great review :). Reply

  • Anna
    October 5, 2015

    This looks delicious! Cant wait to try it. For the potato flakes is that like instant potato? Or does it have to say potato flakes? Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Yes it is the same as instant mashed potatoes. They are flakes in a packet. Reply

  • Tania
    September 23, 2015

    I tried these chicken nuggets last night and my 18 month old loved them, she kept asking for more! My husband enjoyed them just as much especially knowing exactly what goes into them. I didn’t have any potato flakes but was able to successfully substitute them with breadcrumbs (same amount). No more store-bought chicken nuggets in this house! Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Tania, thank you for the great review, I’m very happy that your family loves them :). Reply

  • Natalie
    September 19, 2015

    I love this recipe, it is so easy to make plus I actually have all the ingredients. It is good to finally have chicken nuggets and know exactly what ingredients are used. Thanks Natasha this is awesome. Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      That’s so great! I’m happy you enjoyed the recipe 🙂 Reply

  • michelle
    August 28, 2015

    Can you make these with ground chicken breast Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      Yes the recipe calls for chicken breast. Do you mean ground chicken thigh? Reply

  • August 7, 2015

    Natasha this looks so fantastic!!!! And love the new site!!! I love these chicken nuggets they look just like the restaurant ones except way better for you! Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      Thank you so much mila! I sure appreciate the feedback. Yes, and they have real chicken – with the restaurant ones, you can never really know 😉 Reply

  • Ta
    August 3, 2015

    We tried this today (using breadcrumbs instead of potato flakes and corn chips instead of corn cereal), and it was delicious! The nuggets were cooked in a pan in a little oil, as our oven heats up the house too much, and they were still amazing. As someone with chronic nausea, it’s so helpful to find an easy-to-eat source of protein, especially one that tastes so good.

    Also, the recipe can be easily adjusted to compensate for dietary requirements (low-sodium, for instance). I’m really glad I found it! Reply

    • Natasha
      natashaskitchen
      August 3, 2015

      I’m so happy you enjoyed the recipe. It must be so difficult to enjoy food with chronic nausea. I’m so glad you found something that works for you 🙂 Reply

  • Kamille
    July 28, 2015

    Finally something my daughter could eat ? Reply

    • Natasha
      natashaskitchen
      July 28, 2015

      yay!!! 🙂 Reply

  • Masha
    July 10, 2015

    I made these twice this week already.. Very good. my 18 months old ate a lot of them. I hope homemade ice cream is on your future recipe list. Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      Masha, I’m very happy to hear that 18 month old approves the recipe 😀 and thanks for the ice cream idea. Reply

  • Trina Das
    July 6, 2015

    thanks for the proper recipe.. have to make it Reply

    • Natasha
      natashaskitchen
      July 6, 2015

      You’re very welcome 🙂 Reply

  • punifa
    June 3, 2015

    I made these as written (with panko) and they were super fast and they turned out great 😮 the only thing i forgot to do was spray them with cooking spray so they would be golden so they were kinda ugly and lifeless :p I’m definitely gonna make these all the time now. They stayed super juicy too! Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      Punifa, I’m so glad you liked the recipe, and yes, the cooking spray definitely helps with the color :). Reply

  • Trina
    May 28, 2015

    would love to make these nuggets for my kids, cannot find potato flakes anywhere that aren’t full of junk. Any idea how these would work using maybe a little bit of cooled, cooked potato or substituting with Panko or regular breadcrumbs? Planning on freezing a lot! Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      You can totally substitute for bread crumbs but you may not need quite as much water as you would with the potato flakes. I found all natural ones in Fred Meyer, but the bread crumbs will work well also 🙂 Reply

  • emadele
    May 13, 2015

    These nuggets have become an absolute favorite for my kids! I recently became a stay-at-home-mom and am always looking for ways to save some $ while making things healthier for my family. These chicken nuggets reach both goals without being super time consuming. I doubled the recipe this morning and in all of maybe an hour I have over 50 nuggets! Thank you for this!! Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      Emadele, thank you for such a great review and you are welcome :). Reply

  • Whitney
    March 25, 2015

    I couldn’t tell if this was going to be really easy or really time consuming, but I figured I would give it a shot and I made them last night. OH MY GOSH! This is going to be one of my go-to, easy meals. I had them prepped and in the oven in less than 10 minutes and 15 minutes later, dinner was ready! My husband had thirds and my 14 month old gobbled them up. I really didn’t expect them to be as good as they were. We all loved them. Thank you so much for sharing such a fun, easy recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      I’m so happy to hear you loved the recipe 🙂 Thanks so much for sharing that with me 🙂 Reply

  • Dave
    March 5, 2015

    Made these tonight and I must say that they are the best!!! Thanks for the easy recipe! Reply

    • Natasha
      natashaskitchen
      March 5, 2015

      I’m so happy you enjoyed them! Thanks so much for reporting back 🙂 Reply

  • February 19, 2015

    Tried this last night…Mine came out flat?
    Will try to make them again.
    They look wonderful on your site. Reply

    • Natasha
      natashaskitchen
      February 19, 2015

      They usually stay pretty true to the shape that you mold them. Did you feel like your meat mixture was too loose to form round patties? You might try just a little less water next time if that is the case. Reply

  • Traci
    February 11, 2015

    How would you freeze these and how long would they be good for in the freezer? My kids love chicken nuggets and I hate buying them. Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      Absolutely! Please see the freezing tip under step three in the recipe. I hope that helps 😉 Reply

  • zhanna
    February 2, 2015

    hi natasha, are the potato flakes just the package of instant potatoes? Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      Yes :). You can also substitute with bread crumbs, but you wouldn’t need quite as much water with bread crumbs 😉 Reply

  • Sana
    January 31, 2015

    Hi there,
    Just wondering can this be made without the potato flakes? Reply

    • Natasha
      natashaskitchen
      January 31, 2015

      You could use bread crumbs and just add water based on the texture – you don’t want it to be too wet or it won’t form nuggets. You probably wouldn’t need quite as much water with breadcrumbs as with potato flakes. Reply

  • galina
    January 24, 2015

    thy look so good and am making them right now Reply

    • Natasha
      natashaskitchen
      January 24, 2015

      Enjoy! I hope you love them as much as we do 🙂 Reply

  • oksana
    January 6, 2015

    Natasha you should really look into a nuwave pro infraded oven.. The little ovens are nice but the nuwave makes the food come out so good and it is about the same price as a good mini oven. Even the chicken nuggets come out so much more juicy and crispy and u could cook almost anything in it starting from vegetables to making a full turkey.. I would suggest you take a look into it because I love to use mine Reply

    • Natasha
      natashaskitchen
      January 6, 2015

      That’s great to know! Thank you! Where did you get yours? Reply

  • maria
    January 2, 2015

    If i don’t use potato flakes will the nuggets still turn out good? Reply

    • Natasha
      natashaskitchen
      January 2, 2015

      You can use a little bit of bread crumbs instead such as panko, but you won’t need as much water in the recipe. Add water until the meat feels moist but can still be formed. I hope that’s helpful 🙂 Reply

      • maria
        January 2, 2015

        thank you 🙂 Reply

      • maria
        January 2, 2015

        Oh i see, thank you for the quick reply! 🙂

        I see you used potato flakes from a ready made mashed potato package? Reply

        • Natasha
          natashaskitchen
          January 2, 2015

          Yes; I found an all-natural one at Fred Meyer. 🙂 Reply

  • Yana T
    December 22, 2014

    Thank you so much Natasha! Because of this recipe, my 2-year old “super picky” toddler is no longer vegetarian LOL. The nuggets turn out crispy & perfect every time, are so healthy, and nice and juicy on the inside. Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      Awww that is the best comment ever! I’m so happy to be of service 🙂 Reply

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