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 (you could even go for Big Mac Sauce).
Why you’ll love this Chicken Nuggets recipe
⭐️ Oven-baked but still super crunchy coating
Easiest Ever Homemade Oven Chips
Slow Cooker Baked Beans Recipe {The BEST BBQ Side Dish!}
Quick Cucumber Salad {with Yoghurt Dressing}
Slow Cooker Jacket Potatoes {Easiest Ever Recipe!}
⭐️ Healthy, tender bites of juicy chicken ⭐️ Family meal or impressive buffet dish 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
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
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! The nuggets will take less time when cooking this way, so check on them after 15 minutes. 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. 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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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).
