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This recipe makes a batch of homemade Chicken Nuggets with parmesan breadcrumbs. They’re oven baked for light, crispy, succulent nuggets that are totally moreish.

Cooked Homemade Chicken Nuggets with dips in a tray.

Now this is all-out indulgence in the simplest of ways…

Homemade Chicken Nuggets are NOT just for children (but you definitely won’t get any complaints from them either!) 

I love to make a batch of these tender, tasty, golden bite-sized nuggets when it’s time for a treat but I don’t want to go down the takeaway route.

This recipe is relatively straightforward and budget-friendly – chicken breasts, Greek yoghurt, breadcrumbs, parmesan, and then seasoned with paprika, garlic powder and salt and pepper. 

We’re also adding two delicious dips to try out – Honey and Mustard and Sweet Chilli Mayo, but you can go for whichever is your favourite.


Serve these with…


Why you’ll love this Chicken Nuggets recipe

⭐️ Oven-baked but still super crunchy coating

⭐️ Healthy, tender bites of juicy chicken

⭐️ Family meal or impressive buffet dish


Homemade chicken nuggets coated in breadcrumbs with dipping sauces.

How we came up with this recipe

There’s nothing better than a homemade take on the fast food classics – especially when it involves succulent chicken breast with a cheesy coating – so I decided to create a recipe that involves a few simple shortcuts, but also meant there’s zero guilt in opting for exactly the kind of food our kids always want.

Serving up Chicken Nuggets for dinner after school can get a bad rap, but NOT SO if you’re making them fresh.

I know, I know, sometimes we just need simplicity. But I’m here to tell you that making your own homemade nuggets is much easier than you might think, and we can even make up a batch so we have some in the freezer for those time-starved evenings!

The whole family can enjoy them for dinner, or you can add them to picnics or packed lunches, or even as part of a buffet or platter when friends come round too, because they go so well with loads of little side dishes and everyone always loves them dipped in sauce. 


Chicken Nuggets Ingredients Notes

  • Chicken breasts – These should be skinless and boneless. I cut them into bite-sized pieces with scissors
  • Greek yoghurt – If you can get it, I do think thick Greek yoghurt works best for this as it acts like glue for the breadcrumbs. If you only have natural yoghurt, you can try it but they won’t stick quite as well and you may need to reduce the amount you use a little
  • Panko breadcrumbs – I use Panko (Japanese breadcrumbs) as they are SO crunchy and lush. Regular breadcrumbs or homemade breadcrumbs will work fine too
  • Paprika – You can substitute this for smoked paprika, chilli flakes, a reduced amount of cayenne pepper, or anything similar to give the chicken nuggets a little kick and colour
  • Oil – Vegetable, sunflower or olive oil is fine. This step is important as it makes the nuggets crispy. If you had a spray bottle of oil this would be AMAZING for doing this
  • Other coating ingredients – Grated parmesan, garlic powder, salt and pepper
  • Honey & Mustard dip – Greek yoghurt, runny honey and wholegrain mustard
  • Sweet Chilli Mayo – Mayonnaise and sweet chilli sauce

How to make Chicken Nuggets

Pieces of breaded chicken nuggets on a baking tray waiting to be cooked.
  1. Cut up the chicken into bite-sized chunks and put them in a bowl, coating them with the yoghurt. 
  2. In a separate bowl, mix the breadcrumbs, parmesan and seasoning. 
  3. Roll each nugget piece in the breadcrumbs, place on a baking tray and drizzle with oil.
  4. Bake until golden and crispy for about 20-25 minutes.

Substitutions

  • Flavouring – You can use this recipe as a guide, but really you can flavour/spice up your chicken nugget coating however you like. So add more chilli or cayenne pepper for a little more heat, or if you like yours plain, just add the salt and pepper

Leftovers

In the fridge You can keep the nuggets in the fridge for up to 3 days in an airtight container. Reheat fully before serving or eat cold.

Cook a batch for the freezer

Once they’ve cooled down, freeze them flat and separate on a baking sheet for an 1-2 hour, then pop them in a labelled freezer bag once solid.

Then you can defrost however many you need at a later date. Such a great batch cook win!

Top tipS

Cook in an airfryer 

These do cook really well in an air fryer.

The nuggets will take less time when cooking this way, so check on them after 15 minutes.

How to fry them instead 

I like these golden chicken nuggets oven baked as it saves a lot of mess and oil, but they would also be good shallow fried too if that’s your preference.

Ways to eat them

As well as a simple midweek family dinner, you could also serve these in a wrap with salad for lunch or as a party snack with lots of side dishes.

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FAQs

How many chicken nuggets does this recipe make?

It depends on how big you chop them up! We’re using 4 chicken breasts for this recipe, which generally serves 4 people, but this may be different if you’re cooking for little ones. Use your judgement on quantities.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.84 from 31 votes

Homemade Chicken Nuggets

Succulent bite-sized chicken pieces with a cheesy, golden, crispy coating. So much flavour without the faff, these fast food-style homemade Chicken Nuggets are a winner for a family meal or as part of a buffet-style party platter.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

  • 4 Chicken breasts, Skinless and boneless
  • 50 g Greek yoghurt, See notes
  • 50 g Panko breadcrumbs, See notes
  • 30 g Grated parmesan
  • 2 tsp Paprika, See notes
  • 2 tsp Garlic powder
  • Salt and pepper
  • Olive oil, See notes

For the Honey and Mustard dip:

  • 75 g Greek yoghurt
  • 3 tsp Runny honey
  • 1 tsp Wholegrain mustard

For the Sweet Chilli Mayo:

  • 100 g Mayonnaise
  • 5 tsp Sweet chilli sauce

Instructions 

  • Preheat the oven to 220C.
  • Cut the chicken breasts into even, bitesized chunks (I use scissors).
  • Put into a large bowl with the greek yoghurt and coat well.
  • In another bowl, mix the breadcrumbs, parmesan, paprika, garlic powder and salt and pepper.
  • Roll each piece of yoghurt coated chicken into the breadcrumbs mixture and coat well.
  • Place each piece onto a baking sheet covered with baking paper (don't overcrowd them. You may need two baking trays).
  • Give each nugget a little drizzle of oil. (You can also use an oil spray, which would work brilliantly).
  • Bake in the oven for about 20 minutes or until crispy and golden all over (they may take a little longer depending on your oven).
  • While they are baking, make each of the sauces by mixing the ingredients for each one together in a small bowl.
  • Serve with the dips.

Notes

Greek yoghurt: If you can get it, I do think thick Greek yoghurt works best for this as it acts like glue for the breadcrumbs. If you only have natural yoghurt, you can try it but they won’t stick quite as well and you may need to reduce the amount you use a little
Panko breadcrumbs: I use Panko (Japanese breadcrumbs) as they are SO crunchy and lush. Regular breadcrumbs or homemade breadcrumbs will work fine too
Paprika: You can substitute this for smoked paprika, chilli flakes, a reduced amount of cayenne pepper, or anything similar to give these chicken nugget pieces a little kick and colour
Oil: Vegetable, sunflower or olive oil is fine. This step is important as it makes the nuggets crispy. If you had a spray bottle of oil this would be AMAZING for doing this (I didn’t have one)
Servings: We’re using 4 chicken breasts for this recipe, which generally serves 4 people, but this may be different if you’re cooking for little ones. Use your judgement on quantities
To cook in air fryer: These do cook really well in an air fryer or Tefal Actifry if you have one. If your machine has a paddle to move the food around, just remove it and cook without as it will knock the coating off. The nuggets will take less time when cooking this way, so check on them after 15 minutes
To fry: I like these golden chicken nuggets oven baked as it saves a lot of mess and oil, but they would also be good shallow fried too if that’s your preference
To batch cook: Once they’ve cooled down, freeze them flat and separate on a baking sheet for an 1-2 hour, then pop them in a labelled freezer bag. Then you can defrost however many you need at a later date. Such a great batch cook win!

Nutrition

Calories: 408kcalCarbohydrates: 44gProtein: 32gFat: 10gSaturated Fat: 3gCholesterol: 147mgSodium: 597mgPotassium: 483mgFiber: 3gSugar: 2gVitamin A: 395IUVitamin C: 2.9mgCalcium: 297mgIron: 8.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Kids Cooking, Lunch, Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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15 Comments

  1. 5 stars
    Just tried this one with my kids-went down an absolute treat, really yummy and feels much more healthy than buying chicken nuggets. Thank you for another cracker!!