Homemade Chicken Nuggets

Written By Julia Schoeneck

What do you think of when you think of chicken nuggets? McDonalds? Wendys? Chick-fil-A?

Well I’m here to provide you with a different answer. My homemade chicken nuggets!

My homemade chicken nuggets are a spin off of one of the most common ways of making chicken: chicken cutlets. Breaded to perfection, crisp and crunchy as ever, these chicken nuggets will be your newest dinner obsession. These are so simple and easy to meal prep, especially for all my college kids! They last the whole week in your refrigerator and remain the same high quality all week. I usually pair my prepared chicken nuggets with sweet chili sauce but there are so many other sauce options to use!

Mmmmmm.

Golden brown, breading is light and fluffy, but crisped to perfection on the outside. The perfect mix of chicken and nugget!

Throughout the week, in the midst of all my classes and events going on, they are easy to throw into the air fryer and eat quick, or on the go. I like to eat them with my homemade mac and cheese, and broccoli, but there are so many other things they can go with! Add this to your meal prep rotation and I promise you won’t regret it!

INGREDIENTS:

  • 2 large chicken breasts

  • 3/4 cup flour

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp paprika

  • 1/2 tsp crushed red pepper flakes

  • 2 large eggs

  • 3/4 cup seasoned breadcrumbs

  • Olive oil to taste

DIRECTIONS:

  1. Preheat the oven to 400° and grab three separate, medium-sized bowls

  2. In one bowl, mix together flour, garlic powder, salt, pepper, paprika and crushed red pepper flakes

  3. In the second bowl, crack two large eggs and whisk them together

  4. In the last bowl, add breadcrumbs

  5. Cut up chicken breasts into 1x1 inch squares and pat them dry with a paper towel

  6. Dip the chicken chunks individually into the flour mixture, coating thoroughly on all sides, followed by the egg whisk, and end with a dip in the breadcrumbs

  7. Place all nuggets onto a baking sheet lined with parchment paper and cook for 30 minutes! 15 on each side, flip halfway through

  8. Serve with sweet chili sauce, honey mustard, barbeque sauce, ketchup, ranch, Chick-fil-A sauce etc

  9. ENJOY!

To reheat after being in the fridge, I air fry them at 350° for about 5 minutes. Microwave works fine but the result isn’t as crunchy as I prefer

Julia Schoeneck
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