These easy homemade chicken nuggets with ground chicken earn a permanent spot in my weekly rotation because they turn a pound and a half of plain ground chicken into a tray of golden, juicy bites that even my pickiest eater finishes without a single negotiation.
You do not need a deep fryer, a food processor, or any specialty equipment. A bowl, a sheet pan, and three shallow dishes for the breading are all it takes, and the whole thing comes together in under an hour with a short bake instead of a vat of hot oil.
The secret is a quick panade of breadcrumbs and milk plus a little grated onion, which keeps the meat tender while the panko coating crisps up in a hot oven. Make a double batch and freeze half, because these disappear faster than you expect.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) ground chicken
Ground chicken thigh has more flavor and moisture than breast, so look for it or ask your butcher; ground turkey works as a direct swap if chicken is unavailable.
1/2 cup (60g) plain dry breadcrumbs
These soak up the milk to form a panade that keeps the nuggets juicy; use crushed saltine crackers if you are out of breadcrumbs.
1/3 cup (80ml) whole milk
Whole milk gives the richest texture, but 2% or an unsweetened plain milk alternative works fine; skip skim, which adds little richness.
1 large egg
The egg binds the mixture so the nuggets hold together; a flax egg (1 tablespoon ground flax plus 3 tablespoons water) works if you need it egg-free.
1/2 small yellow onion, grated (about 3 tablespoons)
Grated onion adds moisture and savory depth; use 1 teaspoon onion powder if you prefer a milder, less wet mixture.
1 teaspoon garlic powder
Granulated garlic blends more evenly than fresh here; fresh minced garlic can burn in the hot oven, so stick with powder.
1 teaspoon kosher salt
Kosher salt is less dense than table salt, so if you only have table salt, use 3/4 teaspoon; fine sea salt measures the same as kosher.
1/2 teaspoon black pepper
Freshly ground pepper tastes brightest; white pepper gives a milder, more kid-friendly heat if your family is sensitive.
1 1/2 cups (90g) panko breadcrumbs
Panko's large flakes create the crispiest coating; regular dry breadcrumbs work but will be denser, and crushed cornflakes are a great gluten-free swap.
2 tablespoons olive oil, for drizzling
Olive oil helps the panko brown evenly in the oven; avocado oil or melted butter (about 1 1/2 tablespoons) both work and add flavor.
Cooking spray, for the pan and the tops
A neutral spray keeps the nuggets from sticking; if you do not have spray, brush the pan lightly with oil instead.
Tips & Tricks
Keep the mixture cold
Chill the formed nuggets for 10 minutes before breading so they hold their shape and do not slump in the oven.
Press the panko on firmly
Gently press the crumbs into each nugget so they adhere; loose crumbs fall off and leave bald spots.
Do not overbake
Pull them at 165°F internal temperature; ground chicken dries out fast past that point, so use a thermometer the first time.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper, then spray it lightly. A hot oven is what gives these nuggets their golden crust without frying.
2. Make the panade
In a large bowl, stir together the breadcrumbs and milk and let them sit for 3 minutes until the milk is absorbed. This soft paste is what keeps ground chicken from turning dry.
3. Mix the chicken
Add the ground chicken, egg, grated onion, garlic powder, salt, and pepper to the bowl and mix with a fork just until combined. Stop as soon as it comes together; overmixing makes the nuggets bouncy.
4. Shape the nuggets
Scoop about 2 tablespoons of the mixture and shape it into a 2-inch oval, about 3/4 inch thick. You should get 30 to 32 nuggets; arrange them on a plate and chill for 10 minutes if the mixture feels soft.
5. Set up the breading
Beat the egg in a shallow dish and spread the panko in another. Roll each nugget in the egg, let the excess drip off, then press it firmly into the panko until fully coated.
6. Arrange and drizzle
Place the breaded nuggets on the prepared sheet pan, leaving an inch between them, and drizzle evenly with the olive oil or give them a light coat of cooking spray. This is the step that makes them crisp rather than pale.
7. Bake until golden
Bake at 425°F (220°C) for 18 to 22 minutes, flipping once at the 12-minute mark, until the coating is deep golden brown and the nuggets register 165°F (74°C) on an instant-read thermometer. The edges should look crisp and the panko dry to the touch.
8. Rest and serve
Let the nuggets rest on the pan for 3 minutes so the juices settle, then serve warm with ketchup, honey mustard, or ranch. They are best the day they are made, but see the storage notes for reheating.
Delicious Variations
Buffalo Style
Toss the baked nuggets in 1/3 cup of buffalo sauce mixed with 2 tablespoons melted butter and return them to the oven for 3 minutes.
Parmesan Herb
Swap half the panko for grated Parmesan and add 1 teaspoon dried Italian seasoning to the crumb mixture for a savory, cheesy crust.
Gluten-Free Crunch
Use gluten-free panko and gluten-free breadcrumbs in the panade; crushed gluten-free cornflakes make an especially crunchy coating.
How to Store Easy Homemade Chicken Nuggets with Ground Chicken
Refrigerator
Store cooled nuggets in an airtight container in the refrigerator for up to 4 days. Place a paper towel under them to catch any moisture and keep the coating from going soggy.
Freezer
Freeze baked, cooled nuggets in a single layer on a sheet pan for 1 hour, then transfer to a freezer bag for up to 3 months. You can also freeze them unbreaded and bread them later.
Reheating
Reheat in a 400°F (200°C) oven for 8 to 10 minutes, or in an air fryer at 375°F (190°C) for 5 to 6 minutes, until hot and crisp. Skip the microwave, which steams the coating and makes it rubbery.
Frequently Asked Questions
Q: Can I make chicken nuggets with ground chicken?
Yes, ground chicken makes excellent nuggets because it is already finely textured and binds easily with egg and breadcrumbs. Look for ground chicken thigh for the juiciest result, and mix gently so the meat stays tender.
Q: Why did my chicken nuggets fall apart?
They usually fall apart because the mixture was too wet or was not chilled before breading. Add 1 extra tablespoon of breadcrumbs if the mixture feels loose, chill the shaped nuggets for 10 minutes, and press the panko on firmly before baking.
Q: How do I know when ground chicken nuggets are done?
Ground chicken nuggets are done when they reach 165°F (74°C) in the center and the coating is deep golden brown. At 425°F that usually takes 18 to 22 minutes, so check the first one at 18 minutes.
Q: Can I air fry these chicken nuggets instead of baking them?
Yes, air fry them at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until golden and 165°F inside. Work in batches so the basket is not crowded, which keeps the coating crisp.
Q: Are homemade chicken nuggets healthy?
They are a lighter choice than fast-food nuggets because they are baked rather than fried and you control the salt and add-ins. Each serving of six nuggets has about 285 calories and 12 grams of protein.
Give these a try on your next busy weeknight and let the empty tray speak for itself. Cook it your way, and tell me how it went.
Easy Homemade Chicken Nuggets with Ground Chicken
Easy homemade chicken nuggets with ground chicken are juicy inside, golden and crispy outside, and ready in 50 minutes with pantry staples your family loves.
🧂 Ingredients
- 1 1/2 pounds (680g) ground chicken
- 1/2 cup (60g) plain dry breadcrumbs
- 1/3 cup (80ml) whole milk
- 1 large egg
- 1/2 small yellow onion, grated (about 3 tablespoons)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (90g) panko breadcrumbs
- 2 tablespoons olive oil, for drizzling
- Cooking spray, for the pan and the tops
📋 Instructions
- 1Heat the oven — Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper, then spray it lightly. A hot oven is what gives these nuggets their golden crust without frying.
- 2Make the panade — In a large bowl, stir together the breadcrumbs and milk and let them sit for 3 minutes until the milk is absorbed. This soft paste is what keeps ground chicken from turning dry.
- 3Mix the chicken — Add the ground chicken, egg, grated onion, garlic powder, salt, and pepper to the bowl and mix with a fork just until combined. Stop as soon as it comes together; overmixing makes the nuggets bouncy.
- 4Shape the nuggets — Scoop about 2 tablespoons of the mixture and shape it into a 2-inch oval, about 3/4 inch thick. You should get 30 to 32 nuggets; arrange them on a plate and chill for 10 minutes if the mixture feels soft.
- 5Set up the breading — Beat the egg in a shallow dish and spread the panko in another. Roll each nugget in the egg, let the excess drip off, then press it firmly into the panko until fully coated.
- 6Arrange and drizzle — Place the breaded nuggets on the prepared sheet pan, leaving an inch between them, and drizzle evenly with the olive oil or give them a light coat of cooking spray. This is the step that makes them crisp rather than pale.
- 7Bake until golden — Bake at 425°F (220°C) for 18 to 22 minutes, flipping once at the 12-minute mark, until the coating is deep golden brown and the nuggets register 165°F (74°C) on an instant-read thermometer. The edges should look crisp and the panko dry to the touch.
- 8Rest and serve — Let the nuggets rest on the pan for 3 minutes so the juices settle, then serve warm with ketchup, honey mustard, or ranch. They are best the day they are made, but see the storage notes for reheating.
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.
