Our go-to Chicken Nuggets! I have been working on developing a homemade chicken nugget recipe for years and tested countless versions. These are easy (a 30-minute recipe), freezer-friendly, and family approved.
Baked chicken nuggets are low fat and healthier than fried. They are crisp on the outside and tender inside.
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Homemade Chicken Nuggets:
Everyone loves chicken nuggets! There’s something so nostalgic about dunking a crisp and juicy chicken nugget into Avocado Ranch, or good old fashioned ketchup. Also, try them with our homemade fry sauces.
There is nothing great about store-bought nuggets. Consider this – when a box says “made with real chicken breast meat.” Does that mean some are made with fake chicken meat? And what else exactly goes into those nuggets? All of those scientific sounding additives on the label must be ok, right? With homemade, you know exactly what’s in these nuggets and you’ll feel good making them for your family.
Ingredients for Homemade Chicken Nuggets:
These have simple ingredients: chicken breast, garlic salt, and pepper, but there is a surprising ingredient that creates the texture of store-bought nuggets that our children love. That special ingredient is potato flakes. You only need 1 Tbsp, but it is the key to the right texture.
For the crust, we use a mixture of parmesan cheese and crushed corn flakes, which produces the best color (without pre-baking the crumbs), great flavor and a crisp texture.
To Substitute the Corn Flakes:
You can use 3/4 cup panko crumbs instead of corn flakes. To get the panko crumbs golden, spray your nuggets with cooking spray before baking and bake for 13 min (turning halfway), then broil nuggets an additional 2 minutes to give them a golden glow.
Can I Substitute the Potato Flakes?
You can substitute 1 Tbsp potato flakes (Instant Mashed Potatoes) with 2 Tbsp bread crumbs and add just enough water for the mixture to feel moist but not wet.
The Best Chicken for Chicken Nuggets:
We love using chicken breast for that classic light-colored center. Well trimmed chicken tenders or even chicken thighs would also work well.
How to Make Chicken Nuggets:
1. Pulse corn flakes in a Food Processor or high powered blender until fine crumbs form (or crush them with a rolling pin). In a shallow bowl, stir together 3/4 cup crumbs and grated parmesan
2. In the bowl of your clean food processor, combine chicken pieces, potato flakes, water, garlic salt, and black pepper. Pulse until chicken is finely chopped.
3. Dip your hands in water to prevent sticking then roll and flatten chicken into small nuggets (using about 1 Tbsp of the meat mixture for each nugget). Roll the nuggets into bread crumbs, pressing gently for crumbs to stick. Bake or freeze at this point (see freezing instructions below).
4. Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through (and a safe 165˚F on an instant-read thermometer), flipping them halfway.
How to Freeze Chicken Nuggets:
Chicken nuggets should be frozen before they are baked or they can dry out baking them twice. Once they are breaded, place them on a parchment-lined baking sheet and freeze them a single layer for 1 hour or until firm, then transfer to freezer-safe zip bags and store up to 3 months.
Bake frozen nuggets at 400˚F for 15-18 minutes or just until cooked through with an internal temperature of 165˚F.
Air Fryer Chicken Nuggets:
You can bake these in the air fryer. Just like our Air Fryer Chicken Wings, these turn out extra crispy. Place the nuggets on the air fryer basket in a single layer and bake at 400˚F for 8 minutes, turning halfway. Bake just until cooked through and the centers read 165˚F.
More Kid-Friendly Recipes:
These family-friendly recipes are sure to please even the pickiest eaters.
- Juicy Meatballs – my kids love these as meatball subs
- Philly Cheesesteak Quesadillas – who can resist this cheese pull?
- Cheesy Mashed Potato Pancakes – a recipe the whole family will love
- Chocolate Chip Cookies – so soft and loaded with chocolate morsels
- Mac and Cheese – with our best creamy cheese sauce
Baked Chicken Nuggets Recipe
Ingredients
- 1 lb chicken breast, boneless, skinless and cut into pieces
- 1 Tbsp potato flakes, (Instant mashed potatoes)
- 1/3 cup cold water
- 1 tsp garlic salt, or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups corn flakes cereal, (3/4 cup crushed)*
- 1/4 cup parmesan cheese, finely grated
Instructions
- Preheat oven to 375˚F. Line a baking sheet with parchment paper.
- 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.
- In the bowl of your clean food processor or high powered blender, 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.
- 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).
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Note: Recipe initially posted in November 2014. The recipe has been updated with air fryer instructions.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t have corn flakes, but have Special K – would that work?
Hi Laura! I haven’t tested that, but I think it could. They are a similar texture.
I had to comment on these wonderful things. My 2 year old has been refusing to eat meat for the past 6 months, and he actually ate these nuggets!! Make them for your picky kids. They are so yummy and well worth the work! I froze them and air fried them for 10 minutes at 400F (I sprayed them with olive oil spray). Another flawless Natasha’s Kitchen recipe. Thank you!!!!!!
Hi Kelly! That’s awesome. These are a hit for young and old. Thank you for the wonderful review.
Hey! Your recipe seems like the best i’ve read so far, but i have a few questions!
1- i have no access to cooking spray. van i toast the breadcrumbs/corn flakes in the oven before breading the chicken, so i get the crunch?
2- my freezer is not very deep, the drawers are quite small, so i can’t freeze them flat before putting them in a ziplock bag.
Can i layer them in a Tupperware with a paper tower separating the layers?
Thank you for your work! I can’t wait to try these
Hi Sarah! I am not sure how that would turn out. Without testing that method, it would be hard to advise.
Great recipe! I’m making a batch now, but want to know if I can make the meat mixture ahead of time and store in fridge? I want to make fresh ones for kids the next day and freeze whatever they don’t eat. Thank you!
Thanks, Nelly for your review. I imagine that will work, I hope your kids will love them!
For the Parmesan, do you use the grated type in the shaker (like the type you sprinkle on pizza) or shredded kind that you can melt?
Hi Frances, I used finely grated parmesan from a container (see the image above for reference).
These were a huge hit at my house! I will break out the fryer and make chicken fingers and they are good but oh, the cleanup. These come together really quickly and I did them in the air fryer. MONEY! I used chicken broth for the water and I mix my favorite BBQ sauce and Ranch dressing for dipping so I don’t have to choose one over the other. Thanks for the Recipe!
That’s great! So glad you all loved this recipe.
I am wondering if chicken could be replaced with a fish to make fish sticks. Did anybody try it? I need a healthy alternative to store fish sticks for my picky eater.
Hi Tatiana, I have not tested that yet but I think it’s a great experiment! If you try that, please share with us how it goes.
This is a similar recipe that I made about 35 years ago when buying ground chicken was cheap and I could make a cookie sheet full for $.99 and my kids would devour the whole thing. I thought to add the potato flakes to help absorb the moisture that normally cooked out. I used shake and bake as the coating. I would also make burger sized patties and make a sandwich. Glad to see someone else did the same thing thing.
My first time making home made chicken nuggets and they were a hit. My son is a picky eater (loves chicken nuggets) and he really liked these. For sure I’ll be making these again; much healthier!
Thanks for sharing that with u, Chrissy! Good to know that the recipe is a huge hit with your family!
Hi Natasha,
I’ve made these 3 times now. First with white meal..great flavor just a little dry, Second with dark meat, Love dark meat but it just didn’t seem to work. The third time I used white meat but added about 1 tsp of coconut oil..Came out perfect..just a suggestion
Thank you for your comments and suggestion, Ken. Also, overbaking the nuggets will make it dry.
Hi Natasha, this recipe looks so yummy. Would it work if I omit the Parmesan cheese? My son has a dairy allergy.
Hi Jeanie, yes that would work with just a crumb coating without the cheese.
These baked chicken nuggets are the best! So much flavor..tenderness..crunch and healthy. Everyone loved them..thank you!
I’m happy to hear that this recipe was a hit, Deb! Thank you for your review.
Why can’t you just use the chix pieces that you are actually cutting into nugget size instead of pulsing them into ground chicken?
Hi Patty! That will work too but it may take longer to reach the done temp. I hope you try and love this recipe!
I wonder how these would do reheating the next day. I was thinking about bringing them for lunch but only have a microwave at work.
Hi Megan, yes, these reheat well. Keep in mind, the more times you reheat them, they can get dryer each time.
If I make these the day before may I store them in an air tight container and then bake the next day? Or do I have to freeze them?
And if they are cold in the fridge would you suggest I just add a couple of minutes to the baking time?
Hi, you could make them ahead and refrigerate overnight. Coming out of the fridge, they might need maybe a minute longer and they should be good to go.
Hi Natasha, Can I make these just 1 day in advance and place in the fridge wrapped air tight and then bake the next day? If so, do I need to add a couple of minutes to the baking time?
I do not want to make them too in advance and freeze but I just do not want to be scrambling last minute for the party and want to just pop them in the oven.
I prefer to freeze them before they are baked since this will omit the reheating part essential making the nuggets dry from baking twice. We haven’t noticed anything major, just be sure to store them properly.
I substituted the water with homemade seasoned chicken broth and they came out fantastic!
I’m so happy to hear that! Thank you for sharing your great review, Elijah!
Hi Natasha, I don’t have any potatoes flak and I will use breadcrumbs instead as your advice. Do I use 1/3 cup of water as in your recipe plus more water for the breadcrumbs?
Thank you.
Hi Nousa, you will probably need less water if using bread crumbs. Add just enough water for the meat to feel moist but not wet.
I had to look at the recipe again to make sure I didn’t miss anything as I felt these were eh in the flavor department which is very unusual for one of your recipes. Maybe I was expecting too much from a simple chicken nugget, haha! Next time I will definitely add more salt to see if it helps bring out some flavor…
Hi Karrie, It may be under-seasoning the chicken. If you scale the amount of chicken up in the recipe, be sure to add more seasoning accordingly.
Can these be frozen and if so, how long?
Hi Phyllis, Please see this section in the recipe How to Freeze Chicken Nuggets as it would have the info you need. I hope that helps.