Homemade Chicken Nuggets that are healthier and more satisfying than the fast-food versions. Skip the drive-through—these are the best chicken nuggets you can make at home.
Homemade Chicken Nuggets
These flavorful chicken nuggets are a fresh, healthier alternative to fast-food nuggets. Made from simple ingredients, they cook quickly on the stovetop to a golden, crisp exterior while remaining tender and juicy inside. Serve with your favorite dipping sauces for a family-friendly meal everyone will love.
The mixture is seasoned, pureed, and formed into bite-sized pieces, producing a crisp coating without the need for breadcrumbs or deep frying. The result is a natural chicken flavor that outshines frozen or fast-food options.
Ingredients in Chicken Nuggets
- Chicken breasts – Boneless, skinless, cut into pieces
- Yellow potato – Peeled and chopped; adds moisture and body
- Garlic – Fresh cloves for flavor
- Cornstarch – Helps bind and create a light coating
- All-purpose flour – Works with cornstarch to hold shape
- Dried parsley – Optional, adds color
- Salt – To taste
- Black pepper – To taste
- Paprika powder – For flavor and color
- Olive oil – For cooking; no deep frying required
Start by adding the chicken, potato, onion, and garlic to a food processor and blend until completely smooth. Add the cornstarch, flour, parsley, salt, pepper, and paprika, pulsing until fully combined.
Heat 1 tablespoon of oil in a large skillet over medium heat. Use a 1-inch cookie scoop or spoon to portion 10–12 balls of the mixture into the pan. Spray the back of a spoon with non-stick spray and press each ball down to form a nugget shape, about 2 inches across.
Cook the nuggets 2–3 minutes per side, until cooked through and a golden crust forms. No breadcrumbs, batter, or excess oil are needed—just simple ingredients and a hot skillet. Repeat in batches as needed.
These nuggets are golden and crisp outside, juicy inside, and adaptable to freezer, oven, or air-fryer reheating. Make extra—they freeze well and reheat easily.
Drain cooked nuggets briefly on paper towels or a baking sheet, then serve with ketchup, ranch, barbecue sauce, or your favorite dips. These homemade nuggets typically contain less sodium than many fast-food options.
Freezing and Making Ahead
Freezing: Place formed nuggets on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store up to 3 months. Cook from frozen until golden and crisp.
Make ahead: Cooked nuggets keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a hot oven or air fryer.
How To Reheat:
Reheat frozen or chilled nuggets in the oven or air fryer to restore crispiness.
OVEN: Bake in a single layer at 375°F for about 15 minutes, until heated through and crisp.
AIR FRYER: Air fry at 375°F for 8–12 minutes, shaking once halfway through, until heated and crisp.
More Recipes by The Blogette to Try Next:
- KFC Chicken Bowl Casserole Recipe
- Chicken and Broccoli Ring
- Taco Bell Gordita Ring
- Buffalo Chicken Quesadillas
Homemade Chicken Nuggets
Equipment
- food processor
- cutting board
- measuring spoons
- skillet or pan for cooking
Ingredients
- 4 chicken breasts (about 2 pounds), cut into pieces
- 1 yellow potato (about 4 ounces), peeled and roughly chopped
- ½ white onion (about 2 ounces), roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1 Tablespoon dried parsley
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika powder
- 2 teaspoons olive oil, plus more as needed
Instructions
- Add the chicken, potato, onion, and garlic to a food processor and grind until completely smooth.
- Add cornstarch, flour, parsley, salt, pepper, and paprika. Pulse until fully incorporated.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Use a 1-inch scoop to portion 10–12 balls of the mixture into the pan.
- Spray the back of a spoon with non-stick spray and press each ball into a nugget shape.
- Cook 2–3 minutes per side, until cooked through and a golden crust forms.
- Repeat with remaining mixture. Serve warm with ketchup or your preferred dip and garnish with minced parsley if desired.