Homemade Chicken Nuggets

Did You Know???

On March 15, 1980, McDonald’s “test-marketed”, for the first time, their chicken McNuggets in Knoxville, TN. 


Homemade Chicken Nuggets will win you over and put a stop to the occasional pit stop through the drive thru.

Once upon a time, The Handsome Prince had a room mate that over time became known as “Uncle Mikey” to the kiddos.

Uncle Mikey made the best chicken nuggets.

After a while, everyone would choose to have Uncle Mikey’s Chicken Nuggets above anything else for dinner.

Uncle Mikey moved across the country.

The Handsome Prince, who has watched the making of these fabulous homemade chicken nuggets a great many times over the years decided he was going to take up the chicken nugget torch.

Our Hero!

W-E-L-L… that lasted about four times and he promptly turned the chicken nugget reigns over to me.

That’s what brings us here… chatting about homemade chicken nuggets.

I find that making my own homemade chicken nuggets only about $1.50 more than a large frozen bag of your favorite nuggets.

The bonus is that these homemade chicken nuggets are made from whole fresh chicken! They are moist and tender on the inside with a crispy crunch to the outside. It’s almost a shame to dip them, they are so tasty!

Confession: I always made enough extra for salads the next day. We are all crazy for a fresh green crisp salad loaded with veggies, a bit of cheese, a light ginger dressing, topped with this delicious chicken! It’s better than any fried chicken strip salad you have ever had! Makes for a super fast dinner that requires no work because it’s already done.

Normally I steer clear of most fried foods when possible but these are so wonderful, you’ll be finding plenty of ways to justify making this treat. (Psst… I’ll give you a hint to combat the grease too)

You will need:

Chicken Breasts or Chicken Strips- enough to feed the amount of people you need

My rule of thumb for how much is enough: 1/2 pound per person or 2 people per breast. When in doubt I always make too much rather than too little but that’s my inner Food Pusher.


Progresso Italian Style Bread Crumbs

Panko Bread Crumbs

I started using plain Panko bread crumbs but there seems to be another crazy frying fool near me because there never seems to be any left on the shelf. I switched to the Progresso Panko and have been very happy. When I find a trusted brand that works I stick by it.

Lawry’s Garlic Salt & Season Salt


If you need a punch you may also use a little cayenne pepper to the mix as well. I do not.

Rummage through the kitchen cupboards…

get out your cast iron skillet (if you own one) or a pan that you are comfortable frying in

Vegetable Oil

Trusty Slotted Spoon

1 Smaller Bowl (for the egg)

1 Larger Bowl (for the dry mix)

A Large Plate For The Uncooked Chicken

**If you are using chicken strips, hang out, you get to skip this step**

The rest of us.. let’s turn those chicken breasts into amazing chicken chunks!

Take  cleaned chicken breasts and cut it in half- making 2 mirrored thinner chicken breasts.

Then slice the breast into pieces that are about an inch or so wide.

There is no exact science to cutting these chunks… just keep in mind what size you might like to eat easily with your fingers. You can also make them smaller and thinner for little hands to eat with ease.

Toss toss chicken chunks or strips into some flour for a light dusting.

Mix the chicken around to insure that every part of each piece of chicken recieved some of that nice flour aournd it’s outside.

In that small bowl beat 3 eggs together.

(If you are making more than 3 pounds of chicken- double the rest of this recipe)

We’re going to take the chicken in the flour and now it’s going for a swim in our beaten egg mixture.

In the large bowl combine:

1/2 box of Progresso Panko Bread Crumbs

1/2 Container of Progresso Italian Seasonings Bread Crumbs

1/2 Teaspoon Garlic Salt, Season Salt and Pepper

Mix well and start coating that chicken.

Around here most everything becomes a team effort… one of the bonuses of having a large family. 😉

Okay, so I asked the Handsome Prince to help me make Homemade Chicken Nuggets this one last time and because he is such a nice guy, he pitched right in.

Egg wash, panko and my camera are not a choice mix.

When the chicken is all coated, you are ready for frying.

In the frying pan over medium high heat, add about 1/2 inch of oil to heat up.

Homemade Chicken Nuggets do not take long to fry so don’t turn your back on this for a second.

When those beautiful homemade chicken nuggets start to brown on one side, use your slatted spoon to gently flip them over to cook the other side.

Before these delicious dippers are done, be sure to  prepare a space for them.

Notice the lovely blue towels?

Yes, that’s right… when I fry homemade chicken nuggets or latkes, I always use the thicker auto shop type paper towel to soak up the oil.

I’m married to a motor guy. I’ve developed awesome time savers around the weird crap that bikes, boats and cars can bring to one’s life. Shop towels are the BEST!

When both sides are nicely browned, remove the homemade chicken nugget from the oil and place it on paper towels to blot off the excess oil before serving.

My people like to dip their homemade chicken nuggets in barbecue sauce, ranch, blue cheese, ginger salad dressing,

my salsa con queso or just enjoy them plain.

Kids and adults both agree that homemade chicken nuggets are the way to go.

Don’t forget to make extra for leftovers!

Enjoying my amazing salad,

Meg xoxo

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1 comment

  1. These sounds so good , thanks for sharing on Foodie Friends Friday. We would love it if you would link this recipe back to us ~ thanks.

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