Description
Crispy on the outside, juicy on the inside, these homemade chicken nuggets are healthier than store-bought versions and packed with flavor. Perfect for kids and adults alike!
Ingredients
Scale
- 1 lb. ground chicken
- 3 Tablespoons milk
- 1 slice bread (or 1/4 cup Italian breadcrumbs)
- ¾ teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 egg, whisked
- 3 Tablespoons melted butter (or canola oil spray)
- Breading
- 1 cup Panko breadcrumbs
- ¼ cup Parmesan cheese, finely grated
- 2 teaspoons dried parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature ensures the nuggets cook through while developing a golden crust without drying out.
- Create the Panade: Add the bread to a bowl and pour the milk on top. Allow it to absorb for 2-3 minutes. If using breadcrumbs instead of bread, you may need to add 1-2 more tablespoons of milk. Add the garlic salt and black pepper, then use your hands to combine. This panade is crucial as it keeps the chicken nuggets juicy rather than dense.
- Form the Nuggets: Add the ground chicken to a large bowl and incorporate the panade. Use your hands to mix until just combined, being careful not to overmix as this can make the nuggets tough. Take a tablespoon and scoop out portions of the chicken mixture, forming them into nugget shapes.
- Prepare the Breading: Combine the Panko breadcrumbs, Parmesan cheese, and dried parsley on a large plate, mixing well to distribute the ingredients evenly.
- Coat the Nuggets: Brush each side of the nuggets with the whisked egg. Transfer them to the breading plate and coat each one thoroughly until completely covered. Place the breaded nuggets on a baking sheet.
- First Bake: Brush half of the melted butter on top of the nuggets to help them achieve a nice golden-brown color. Place in the oven and bake for 7 minutes.
- Finish Baking: Remove the nuggets from the oven, brush each side with more melted butter, and bake for an additional 8 minutes. If some nuggets are browning faster than others, position the darker ones in the middle of the baking sheet and the lighter ones along the edge.
- Rest and Serve: Remove the nuggets from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring moist nuggets.
Notes
- For best results, use ground chicken that has some fat content (90-93% lean). Extra lean ground chicken may result in drier nuggets.
- These nuggets can be made ahead and frozen. After baking, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag.
- To reheat frozen nuggets, bake at 375°F for 10-15 minutes until heated through.
- Serve with dipping sauces like honey mustard, BBQ sauce, ranch, or ketchup for a crowd-pleasing meal.
- Ground turkey can be substituted for ground chicken if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 nuggets
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 115mg