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Homemade Chicken Nuggets

Homemade Chicken Nuggets & GIVEAWAY!

Once you make homemade chicken nuggets you'll never go back to frozen ones again! :)
Course Main Course
Cuisine American
Keyword food processor, fresh, not frozen
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 48 nuggets
Calories 30kcal


  • 4 boneless skinless chicken breasts cut into 1-2" pieces
  • 2 C water
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 tablespoon Worcestershire sauce
  • ½ C all purpose flour
  • 2 ½ C panko bread crumbs
  • ½ teaspoon garlic powder
  • 2 teaspoon onion powder
  • ¾ teaspoon black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 egg + 2 tablespoon water


  • Combine water, salt and Worcestershire sauce in a measuring bowl or cup and pour over cut chicken. Let brine for 30 minutes to 1 hour.
  • In a medium-sized pan, combine bread crumbs and olive oil and stir until combined. Toast over medium heat until crumbs turn golden.
  • Combine bread crumbs, flour, spices, baking soda, and salt in a food processor or blender and process for about 30 seconds or until the bread crumbs are about half of their original size. Pour mixture into a ziplock bag.
  • Drain chicken from the brine and dry well with paper towels.
  • Dip each piece of chicken into the egg mixture and then into the breading making sure each piece gets an even coating.
  • Place the breaded chicken in a single layer on a baking sheet topped with a cookie rack. The cookie rack will help them to stay crisp.
  • Bake @400 degrees for 12 minutes or until the chicken is cooked through.


Serving: 1nugget | Calories: 30kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 66mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg