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Crispy homemade chicken nuggets with dipping sauces
ChefMaster Emily

Homemade Chicken Nuggets

Say goodbye to frozen mystery meat and hello to golden, crunchy, healthier homemade chicken nuggets! Juicy inside, crispy outside, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Nuggets
  • 2 chicken breasts boneless, skinless, cut into bite-sized pieces
  • 2 eggs beaten
  • 1 cup Panko breadcrumbs or regular breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper
  • olive oil spray for crisping without deep frying

Equipment

  • Baking Sheet or Air Fryer
  • Mixing Bowls

Method
 

  1. Cut chicken into uniform nugget-sized chunks and pat dry with paper towel for better coating adherence.
  2. Set up dredging station: beat eggs in one bowl, and mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper in another.
  3. Dip chicken pieces in egg, then coat thoroughly in breadcrumb mixture. Press lightly to adhere coating.
  4. Oven method: Preheat to 400°F (200°C). Place nuggets on parchment-lined baking sheet, spray with olive oil, bake 15–18 minutes, flipping halfway.
  5. Air fryer method: Preheat to 400°F. Arrange nuggets in a single layer, spray with oil, and air fry for 10–12 minutes, flipping once halfway through.
  6. Let rest a few minutes before serving. Enjoy with your favorite dipping sauces!

Notes

For extra crunch, use Panko and don’t crowd your tray or fryer. Nuggets freeze well before baking—cook from frozen with a few extra minutes. Reheat leftovers in oven or air fryer for best texture.