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Baked Chicken Nuggets Recipe

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

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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.

They are low fat, tender and juicy. Did I mention they are real easy to make and you don’t need a meat grinder?

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

4.79 from 90 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
Calories: 232 kcal
Servings: 6 people (makes about 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.

Nutrition Facts
Baked Chicken Nuggets Recipe
Amount Per Serving
Calories 232 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 51mg17%
Sodium 707mg31%
Potassium 359mg10%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 20g40%
Vitamin A 565IU11%
Vitamin C 8.2mg10%
Calcium 52mg5%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ildi
    September 12, 2019

    Hi!
    Stupid question here: I know you said they can be freezed and than baked, but do they change in any way? Taste, texture, difficulty at flipping them?
    I’m planning to make them for my son’s birthday party and would love to make them ahead and just bake them on the day of the party.
    Will it work? Reply

    • Natashas Kitchen
      September 12, 2019

      I prefer to freeze them before they are baked since this will omit the reheating part essential making the nuggets dry form baking twice. We haven’t noticed anything major, just be sure to store them properly. Reply

  • Aks
    August 28, 2019

    Hi, this sounds like a really yummy recipe. Just wanted to ask , is there any alternate I can use for potato crumbs? TIA xx Reply

    • Natashas Kitchen
      August 28, 2019

      Hi, I haven’t tested that with a substitute to advise but here is what one of our readers wrote, I hope it helps ” I tried these with crushed Rice Krispies instead of corn flakes and added spinach and maleness to the chicken mixture to sneak in some veggies. Also adding cheese and an egg white in the mixture instead of potato crumbs helps keep the mix together and moist. And chicken thighs work better than chicken breasts. My 2 year old loves them!” Reply

  • Leanne
    August 19, 2019

    Great recipe! I tried these with crushed Rice Krispies instead of corn flakes and added spinach and maleness to the chicken mixture to sneak in some veggies. Also adding cheese and an egg white in the mixture instead of potato crumbs helps keep the mix together and moist. And chicken thighs work better than chicken breasts. My 2 year old loves them! Reply

    • Natashas Kitchen
      August 20, 2019

      That is the best when kids love what we moms make. That’s so great! Reply

  • sarah
    June 12, 2019

    I made these awhile ago and then lost the recipe! Finally got the chance to track it down again and will be making again soon. My son and husband both loved these. I actually froze some while they were raw so I could easily cook them when needing a quick meal. It turned out great. Thanks for the great recipe! Reply

    • Natashas Kitchen
      June 12, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Magda Gorczynska
    May 4, 2019

    Oh my, so good!! Thank you for sharing your recipe! Kids loved them! Reply

    • Natashas Kitchen
      May 4, 2019

      I’m so happy you enjoyed that, Magda! Thank you for the wonderful review! Reply

  • Danielle
    April 13, 2019

    These were delicious and my son kept asking for more! I feel good knowing I can give my son a healthy version of something he loves, and will keep a stock in the freezer for go to meals. Thanks for a great recipe. Reply

    • Natashas Kitchen
      April 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Danielle! Reply

  • Jenny
    February 24, 2019

    Delicious! Didn’t have corn flakes but used bread crumbs, sprinkled with salt, onion powder and pepper that I roasted at 375 for 5 minutes. They turned out perfect! Thank you Natasha, love your recipes! Reply

    • Natashas Kitchen
      February 25, 2019

      Thank you for sharing that with me, Jenny! I’m so happy you are enjoying our recipes! Reply

  • Julie
    February 21, 2019

    Can I use ground chicken for this recipe? Reply

    • Natashas Kitchen
      February 21, 2019

      Hi Julie, You can use ground chicken breast or thigh. I’ve made them with chicken tenders also and it works well. The thigh meat would probably be even juicier. 🙂 Reply

  • Alena Kats
    January 29, 2019

    Great recipe! Entire family loved it. Reply

    • Natashas Kitchen
      January 29, 2019

      I’m so happy you all enjoyed that. Thank you for sharing that with us! Reply

  • Vickie Britton
    January 5, 2019

    Could I just cut up a boneless chicken breast and bread and cook the nuggets? Reply

    • Natashas Kitchen
      January 5, 2019

      Hi Vickie, are you looking to bread it in something different than potato flakes? Reply

  • Gretha
    November 9, 2018

    Hi Natasha, what if I can find potato flakes? Reply

    • Natashas Kitchen
      November 9, 2018

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

  • Tiru Alex
    July 25, 2018

    Hi, I was planning to try it for my daughter, can you please tell me how to do it with low sodium and potassium. Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Tiru, Although I haven’t made it without this myself. The flavor will suffer a bit but you can omit or lessen the amount of salt required. Reply

  • AllergyMomma
    June 9, 2018

    This was a gross experience for me. For some reason I really thought this was going to taste better then the restaurant and I was trying to make it for my
    Son who is allergic to dairy and corn. I subbed the cornflakes for Panko crumbs …. I also couldn’t use the tablespoon of potato cause it had too many derivatives. For some reason it tasted like chicken rubber. Moving onto more chicken ideas Reply

    • Natasha
      June 9, 2018

      This has been a very popular recipe among readers and I am always happy to help troubleshoot. I know what it’s like to work around allergies and it can be tough when having to sub different ingredients and experiment. It is very likely due to the substitutions used in the recipe. We tested a variety of ways to make these and this combination listed in the recipe worked best. You can find organic potato flakes in places like Boise Co-op. If the texture was rubbery, it could also be due to over-baking. Reply

  • Angela
    June 5, 2018

    What would the nutritional info be for these chicken nuggets? I’m on a low sodium diet, but boy does my family miss nuggets!!
    Thank you ☺️ Reply

    • Natasha
      June 6, 2018

      Hi Angela, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. I went ahead and added it to this recipe. Thank you for being patient! :)” Reply

  • Tanya
    May 22, 2018

    Hi Natasha, can you replace with something else potato flakes? And chicken tenderloin instead of chicken breast?
    Thx Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Tanya, you can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.Chicken tenderloin will work fine as a substitute. Reply

  • Linda Russell
    May 20, 2018

    Great recipe, but next time I won’t use garlic in it. Way over powered it. Might use a little onion powder,instead. Reply

  • Fizza
    May 12, 2018

    What are potatoe flakes? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Fizza, potato flakes are a type of instant mashed potatoes (Amazon affiliate link) Reply

  • 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

    • Jameson
      June 13, 2018

      you left a 4-star review because you ran out of corn flakes? I am not sure what exactly you reviewed… 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

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