Homemade Chicken Nuggets Recipe
These homemade chicken nuggets are crispy, juicy, and packed with flavor. With a base of ground chicken, Parmesan cheese, and a crunchy coating of panko pork rinds, they make for a delicious, high-protein snack or meal. Whether you’re avoiding gluten or just looking for something new, this recipe is sure to become a favorite!
Ingredients:
For the Chicken Nuggets:
- 1 lb ground chicken (preferably dark meat for juicier nuggets)
- 1/2 cup grated Parmesan cheese (adds a nice savory, cheesy flavor)
- 1 large egg (helps bind the mixture)
- 1/2 teaspoon salt (for seasoning)
- 1/2 teaspoon black pepper (for seasoning)
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1 teaspoon onion powder (optional, for extra flavor)
- 1 tablespoon fresh parsley (optional, for added color and freshness)
For the Coating:
- 1 cup panko breadcrumbs (use regular or gluten-free depending on your preference)
- 1/2 cup crushed pork rinds (for the perfect crispy, keto-friendly coating)
- 1/2 teaspoon smoked paprika (adds a subtle smoky flavor)
- 1/2 teaspoon dried oregano (for a nice herbaceous note)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
For Frying:
- 2-3 tablespoons olive oil (or any cooking oil of your choice)
Instructions:
Step 1: Prepare the Chicken Mixture
- Mix the Chicken and Seasonings: In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder. If you’re using fresh parsley, add it now. Use your hands or a spatula to mix everything together until it’s well incorporated. The mixture should be a little sticky but firm enough to hold its shape when formed into nuggets.
- Form the Chicken Nuggets: Once the mixture is well combined, take small portions (about 1-2 tablespoons) of the chicken mixture and roll them into balls or form them into nugget-shaped pieces. You can make them small for bite-sized snacks or slightly larger for more substantial nuggets. The shape is up to you, but aim for uniform size to ensure even cooking.
Step 2: Prepare the Coating
- Prepare the Panko Pork Rind Coating: In a shallow bowl, combine the panko breadcrumbs, crushed pork rinds, smoked paprika, dried oregano, and cayenne pepper (if using). Stir to mix evenly. The panko breadcrumbs will give the nuggets a crispy texture, while the pork rinds add crunch and a nice salty flavor.
- Coat the Nuggets: Dredge each formed chicken nugget in the breadcrumb and pork rind mixture. Press gently to make sure the coating sticks well to each nugget. You can double coat them if you prefer a thicker crust, but a single coat will usually be enough for a crispy exterior.
Step 3: Cook the Nuggets
- Heat the Oil: In a large skillet or frying pan, heat 2-3 tablespoons of olive oil over medium heat. You can test if the oil is hot enough by dropping a small bit of the breadcrumb mixture into the pan. If it sizzles, the oil is ready.
- Cook the Nuggets: Carefully place the coated chicken nuggets into the hot oil, ensuring they are not overcrowded in the pan. Cook in batches if necessary. Fry the nuggets for about 4-5 minutes on each side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C), and the nuggets should be cooked through but juicy on the inside.
- Drain and Serve: Once the chicken nuggets are golden brown and fully cooked, transfer them to a plate lined with paper towels to drain excess oil. Let them cool for a minute or two before serving.
Serving Suggestions:
These homemade chicken nuggets are delicious on their own, but you can serve them with a variety of dipping sauces. Here are a few options to pair with your nuggets:
- Honey Mustard: A sweet and tangy contrast to the savory chicken.
- Ranch Dressing: Creamy and herby, perfect for dipping.
- Buffalo Sauce: If you like a little heat, this is a great choice.
- Ketchup or BBQ Sauce: Classic and simple.
You can also serve them with a side of fresh veggies, a salad, or a batch of roasted potatoes for a more complete meal.
Storage:
Leftover nuggets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 375°F (190°C) for about 10 minutes to restore their crispiness, or air fry them for 5 minutes. They can also be frozen for longer storage; just freeze them on a baking sheet before transferring to a freezer-safe container. To reheat from frozen, bake at 375°F (190°C) for 15-20 minutes.
Final Thoughts:
This homemade chicken nugget recipe is an easy and fun way to enjoy a healthy snack or meal. The combination of ground chicken, Parmesan, and a panko-pork rind coating provides a flavorful and crunchy texture that will make store-bought nuggets a thing of the past. Plus, you can customize the seasonings to fit your tastes! Enjoy these crispy nuggets with your favorite dipping sauces or alongside a fresh salad for a satisfying, guilt-free meal.