Chicken Nuggets Recipe
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I’ve received countless emails asking for a clean chicken nugget recipe. I’m not sure why I put it off for so long. The truth is, I have had most of the recipe done for quite some time now.
The breading is what was really throwing me. The only thing I could think of was what the chicken mcnuggets from McDonald’s look like. I couldn’t fathom a breading that I could create that would even come close to looking like that.
But then it dawned on me that it didn’t actually have to look anything like the McDonald’s version. And better still, it didn’t have to taste anything like them either. But…. It DID have to taste better!
Mission accomplished. Mini Chef wolfed these down like nothing I’ve ever seen before. So I’m assuming it’s safe to recommend them. These are not dairy free, so I only took a little nibble. But dang that nibble was good!
I would venture a guess that your kids (and maybe a few grownups in your life – yes, even you) will love these too.
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RECIPES USED:
Chicken Nuggets
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 batch homemade bread crumbs
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F.
- Lightly oil a cookie sheet.
- Cut the chicken breasts into small, bite-sized chunks (About ½ inch by ½ inch.).
- Break the eggs into a small bowl and beat them with a fork until just well combined.
- Place the bread crumbs in a second small bowl.
- Roll the chicken chunks in the eggs and then in the bread crumbs. Then transfer to a lightly oiled cookie sheet.
- Bake for approximately 30 minutes, or until a meat thermometer reads about 165 degrees F.
- Remove from oven and allow to cool.
We eat A LOT of chicken nuggets around here! I usually buy either the Applegate Farms or Earth’s Best brands, but they are soooo expensive. I’m going to have to give this recipe a try!
Jennifer – Yes! The price does add up. Hope you enjoy them!
I’ve got 2 boys (3yo & 5.5yo) who just LOVE chicken nuggets. Until now it’s been a rare treat (health, cost) but we will definitely be trying these out!! Thanks. 🙂 Their other favourites are home made hommus and re-fried bean enchiladas.
Samantha – I hope you enjoy them. Let me know how they turn out!
I’m lactose intolerant and I make virtually the same thing but I omit the parmesan and they are still really really really good – its works for larger pieces of chicken or veal too only I call them schnitzels 🙂
Esta – Oh yum! Good to know about the cheese, since I don’t eat it any longer. Thanks!
Your recipes are great because you also put nutritional information in it, which makes it more useful to the reader. Keep it up!
Ira – I’m glad you find that info useful! Enjoy the recipes!
Teamayon – Try milk instead.
This recipe couldn’t have come at a better time! Baseball season just started today and I need to keep make up a batch for when my kids are “starving” when they get home! Thank you for all the hard work you do!
CK – I hope everyone enjoys them!
melwood – I have this one, and I’m working on another at the moment.
https://www.thegraciouspantry.com/clean-eating-fresh-from-the-garden-pizza-sauce/
Melwood – I have a taco seasoning on my blog here. Replace the taco shells with clean, soft tortillas and sub plain, non-fat greek yogurt for the sour cream.
Melwood – I hope they enjoy it!
I made this for my girls today, and we loved it! Me especially, it was fantastic! I wonder how you would do them in the freezer? Making a big production for lunch every day isn’t something I want to do. I home school them so time isn’t always in an abundance. But your recipes are doing great so far. My question is about the bread. I got a whole grain wheat from the bakery, but it still has a ton of stuff in the ingredient list that I can’t pronounce. Is there really any clean whole grain bread?
Danandjo – I only know of 2 clean breads. Bread you make at home or Ezekiel bread (found in the freezer in many health food stores).
I’ve made these using a similar recipe that you dip the chicken in olive oil instead if egg. Before baking I spray with olive oil spray (Pam or whatever) which makes them come out a little crispier. My whole family loves them!
Agreed! Hope she enjoys then!
1/2 inch thickness. And grinding is a good idea. Do you keep it together with the eggs?
Hmm, I don’t think you’d need the eggs if you grind the chicken. The meat should hold itself together, although you could maybe mix in one egg. I’ll have to experiment some time. So, I would use a small disher to scoop the meat directly onto the crumbs. Roll it a bit when coating, then place on parchment pressing down slightly. This should yield a nice nugget shape.
Would like to use tomorrow as a prep day and make a batch. Have you tried to freeze them and just reheat when ready to eat?
I don’t recommend it. Best to prep the chicken and the mix and then coat the chicken the day you make them.
I suppose if you breaded the chicken and then froze them on cookie sheets so they don’t freeze together, it might work. But you’d have to do a test run before you do a big batch. The other option is to freeze the chicken and just bread and bake as you go.
I made these tonight for my 2 and 4 year old and they were devoured…I nabbed a few and they were great!
Angie – Awesome!!! 😀
Do you think Ezekiel English muffins would work?
Jill – I’m not sure. I don’t know the ingredients on those. But if you’d like to post them here, I can take a look.