Chicken Nuggets

Hosting my grandchildren for dinner while their parents were away called for some extra special comfort food. Homemade chicken nuggets to the rescue. Made with ground chicken, they are crispy on the outside and tender and juicy on the inside. This recipe comes together in under an hour and is baked in the oven. It doesn’t get easier than that.

Chicken Nuggets

According to Food52 columnist Ella Quittner, the ideal chicken nugget can be popped into your mouth in one or two bites, has a crispy shell due to breading that won’t quit, and a filling that is tender and thoroughly seasoned. Check, check, and check. These chicken nuggets meet all of the above criteria. Using ground chicken makes the texture of the nuggets soft and almost meatball like. Not only are they freezer friendly, but they retain their flavor perfectly when reheated. This recipe for homemade chicken nuggets by Sima Kazarnovsky, published in Mishpacha Magazine was given full marks by the grandkids, and I will confess that my husband and I made short work of them as well. Who said chicken nuggets were just for kids.

Assemble your ingredients. These chicken nuggets are made with ground chicken instead of chunks of chicken breast. This creates a better nugget texture in my opinion. Although the ingredient list seems long, the nuggets are easily assembled.

Place the onion, jalapeño, and the rest of the nugget ingredients, except for the ground chicken, in the bowl of a food processor. Pulse until the onion and jalapeño are finely chopped and the rest of the ingredients are combined. (Do not over process the mixture). Place the vegetable and seasonings mixture in a large bowl and add the ground chicken. Stir with a wooden spoon or spatula until mixed well.

Line a baking sheet with parchment paper. Using  two soup spoons, drop tablespoon-sized nuggets onto the baking sheet. Smooth the chicken mixture into a nugget shape. Once all the nuggets have been formed, place the baking tray in the freezer for 30 minutes. You can also refrigerate it for an hour. Mix the coating ingredients and set the mixture aside.

Preheat the oven to 425 F. Line another baking sheet with parchment paper and set a rack in the baking sheet. Spray the rack well with baking spray.  Remove the chicken from the freezer or fridge. Dredge each nugget in the crumb mixture and set it on the rack in the pan.

Spray the nuggets liberally with cooking spray. Bake for 12-15 minutes. Use the convection setting on your oven if you have it.  Enjoy the chicken nuggets straight off the pan, dipped in ketchup or sweet Thai chili sauce. 

Print Recipe

Chicken Nuggets

Meat, Chicken and Fish

By Sima Kazarnovsky, Mishpacha Magazine – Serves: 8

Prep Time: 15 minutes – Cooking Time: 12-15 minutes – Total Time: 30 minutes + 30 minutes rest time

Homemade chicken nuggets that are crispy on the outside and tender and juicy on the inside.

Ingredients

• Nuggets
• 1/2 medium yellow onion
• 1 jalapeño pepper, deseeded
• 2 pounds ground chicken (white or dark meat is equally delicious)
• 1 egg
• 2 cloves garlic
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon fresh parsley
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon shawarma spice
• 1 teaspoon yellow mustard
• 1/4 teaspoon pepper
• Coating
• 1 cup panko crumbs
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

Instructions

1

Place the onion, jalapeño, and the rest of the nugget ingredients, except for the ground chicken, in the bowl of a food processor. Pulse until the onion and jalapeño are finely chopped and the rest of the ingredients are combined. (Do not over process the mixture). Place the vegetable and seasonings mixture in a large bowl and add the ground chicken. Stir with a wooden spoon or spatula until mixed well.

2

Line a baking sheet with parchment paper. Using  two soup spoons, drop tablespoon-sized nuggets onto the baking sheet. Smooth the chicken mixture into a nugget shape. Once all the nuggets have been formed, place the baking tray in the freezer for 30 minutes. You can also refrigerate it for an hour. Mix the coating ingredients and set the mixture aside.

3

Preheat the oven to 425 F. Line another baking sheet with parchment paper and set a rack in the baking sheet. Spray the rack well with baking spray.  Remove the chicken from the freezer or fridge. Dredge each nugget in the crumb mixture and set it on the rack in the pan.

4

Spray the nuggets liberally with cooking spray. Bake for 12-15 minutes. Use the convection setting on your oven if you have it.  Enjoy the chicken nuggets straight off the pan, dipped in ketchup, honey mustard, or sweet Thai chili sauce. 

Notes

The chicken nuggets can be breaded and frozen raw. Bake them as needed. They may need an extra few minutes in the oven if they're frozen. They can also be frozen after they're fully cooked.