Homemade chicken nuggets recipe
These quick and easy chicken nuggets are crisp on the outside and tender on the inside. They're juicy, flavorful, and baked to perfection. Great for weeknight dinners or quick lunch.
See the original recipe on The Urben Life.
Ingredients needed
These nuggets come together with simple, everyday ingredients. Ground chicken and panko breadcrumbs work together to bind the mixture, so there's no need for eggs or milk, while keeping the nuggets tender and juicy. A blend of salt, pepper, garlic powder, onion powder, and paprika adds classic flavor, and a light coating of oil spray helps them bake up golden and crispy without frying.
See the original recipe on The Urben Life.
Mix and shape the nuggets
In a mixing bowl, gently combine the ground chicken, seasoning, and a portion of the panko until just mixed. Place the remaining panko in a shallow bowl. Scoop about a heaping tablespoon of the mixture and shape into small ovals or your preferred nugget shape.
Bake until golden and cooked through
Arrange the nuggets on a lined baking sheet, then lightly spray with cooking oil. Bake at 400°F for 15-20 minutes, flipping halfway through, until golden and cooked through. For best results, check that the internal temperature reaches 165°F using a quick-read thermometer. Serve with your favorite sides for an easy, family-friendly meal.
See the original recipe on The Urben Life.
Helpful tips
Keep things simple with a few easy tricks. Slightly damp hands make the sticky ground chicken easier to shape, and mixing the meat just until combined helps keep the nuggets tender. To make them gluten-free, swap in your favorite GF panko with no other changes needed. If you want a little heat, stir in a pinch of cayenne and chili powder to the mixture.
See the original recipe on The Urben Life.
How to store
Store leftovers in an airtight container in the fridge for up to 3-4 days, then reheat at 350°F for 10-15 minutes to keep them crisp. Freeze cooked nuggets for up to 3 months and reheat at 375°F for 12-15 minutes (or 6-8 minutes in the air fryer). To freeze uncooked nuggets, freeze on a baking sheet until solid, then transfer to a freezer bag and bake from frozen at 350°F for 20-25 minutes.
See the original recipe on The Urben Life.
Baked chicken nuggets recipe
1 pound ground chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 cup panko breadcrumbs, divided
Oil spray
See the original recipe on The Urben Life. You can also add us as a preferred search source on Google!
Directions
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the ground chicken, garlic powder, onion powder, smoked paprika, salt, pepper, and ¼ cup of the panko. Mix until just combined. Don't overwork it or the nuggets will turn out dense!
Add the remaining ¾ cup of panko to a shallow bowl. Scoop a heaping tablespoons of the chicken mixture, shape into a nugget, and press firmly into the panko on all sides.
Place on the prepared baking sheet. Repeat until all the mixture is used. You should get about 20-24 nuggets.
Spray the tops of the nuggets generously with avocado oil. Bake for 15-20 minutes, flipping halfway through and spraying again, until golden and cooked through (internal temp 165F).
See the original recipe on The Urben Life. You can also add us as a preferred search source on Google!
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