10 Yummilicious Chicken Nuggets Recipes You Must Try

10 Yummilicious Chicken Nuggets Recipes

Do you want meat, juicy and tasty, so that the recipe was simple and fast? You are welcome! Today we will prepare a dish of American cuisine, which has long been loved all over the world — homemade chicken nuggets. A truly crispy golden crust and tender meat inside — you start eating nuggets and stay really impossible.

1.Chicken And Zucchini Nuggets

Prep Time: 30 min Cooking Time: 15 min Total Time: 45 min Serves: 4


  • 2 cups skinless chicken breast, cubed
  • 1 cup finely grated zucchini
  • ½ cup buttermilk
  • 2 tablespoons ground almonds
  • 2 tablespoons cornmeal
  • 3 tablespoons crushed cornflakes
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • Kosher salt to taste
  • ½ cup ketchup
  • 1 tablespoon finely chopped basil
  • ½ cup sweet chili sauce

How To Prepare

  1. Prepare the spicy basil ketchup by mixing ketchup and sweet chili sauce, then blending with fresh basil.
  2. Now, preheat the oven to 200° Drizzle a baking sheet with olive oil.
  3. Mix buttermilk with chicken separately.
  4. Now, blend grated zucchini, ground almonds, cornmeal, corn flakes, cayenne pepper, Kosher salt, black pepper, and smoked paprika.
  5. Coat the chicken pieces with the crumbs.
  6. After brushing with the olive oil, put the chicken pieces on a baking sheet.
  7. Bake for 10 minutes. Stop the oven and flip the pieces.
  8. Bake again and serve warm with the spicy basil ketchup.

2. Parmesan Chicken Bites



  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Panko*
  • 1/4 cup freshly grated Parmesan
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Season chicken with salt and pepper, to taste.
  3. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside.
  4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  5. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, garnished with Parmesan and parsley, if desired.

3.Paleo Chicken Nuggets


  • 1 lb chicken breast, cut into cubes
  • 1 cup coconut milk
  • 2 tbsp apple cider vinegar
  • 1/3 cup coconut oil, melted (or avocado oil)
  • 1 4oz bag of plantain chips
  • 1 tsp dried parsley
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)


  • 1/4 cup coconut cream
  • 2 tbsp mustard
  • 1 tbsp BBQ sauce
  • 1 tsp honey
  • 2 tsp lemon juice

4.Flaxseed Spinach Chicken Nuggets

Prep Time: 40 min Cooking Time: 20 min Total Time: 60 min Serves: 4


  • 1 oz skinless chicken breast, cubed
  • ½ cup flaxseed meal
  • 1 large egg
  • 1 cup whole wheat breadcrumbs
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon pepper
  • ½ cup spinach puree
  • 2 tablespoons parmesan cheese
  • 4 tablespoons olive oil
  • Salt to taste

 How To Prepare

  1. Combine onion powder, garlic powder, paprika, parmesan cheese, whole wheat breadcrumbs, and flaxseed meal in a bowl.
  2. Mix the spinach puree, egg, and a little salt in a shallow bowl and keep it next to the bowl containing the flour mixture.
  3. Garnish the chicken cubes with salt.
  4. Now, dip the chicken pieces into the egg and spinach mixture.
  5. Then coat with pieces with the breadcrumb mixture.
  6. Refrigerate the chicken nuggets for 20 minutes.
  7. Heat olive oil in a pan and fry the nuggets until golden brown.
  8. Serve hot with ketchup.

5.Honey Garlic Chicken Nuggets with Rice

Cook time: 15 mins / Prep Time: 20 mins / Total time: 35 mins / Yields: 4 portions / Serving Size: 1 person


  • 300g of boneless chicken thighs, cut into small chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 cup Panko (Asian breadcrumbs you can find your local grocery store)
  • Brown rice (Some prefer white rice, but I always replace this with brown whenever possible)
  • For the Honey-Garlic Sauce:
  • 1/3 cup honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Sriracha sauce
  • 1/2 teaspoon garlic powder
  • 1/3 cup warm water
  • 1 Tablespoon cornstarch
  • For serving (optional):
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds


  1. Preheat oven to 120 degrees C. Lay foil over a baking dish, and lightly oil it up to prevent the chicken from sticking. (It also makes cleaning up much easier too)
  2. First make sure the chicken has been cut into small chunks and season the pieces evenly with salt and pepper. Once this is done, working in batches, dip your chicken chunks into eggs before coating them in Panko.
  3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
  4. When you have put the chicken into the oven, start boiling your brown rice.
  5. Now it’s time to make your sauce. In a medium saucepan over medium high heat, add honey, garlic, soy sauce and Sriracha. In a separate small bowl combine the cornstarch and 1/3 cup water. Add this separate mixture into the saucepan until thickened, about 1-2 minutes.
  6. Once the chicken is cooked, pour this sauce onto the chicken and gently toss so that all pieces are covered in sauce.
  7. Serve immediately, garnished with green onions and sesame seeds.

6.Healthy Buffalo Chicken Nuggets


  • 2 boneless skinless chicken breasts
  • 2 eggs
  • 3/4 cup almond flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup butter
  • 1/3 cup hot sauce


  1. Preheat oven to 350F
  2. Cube chicken breasts into bite-size pieces
  3. Beat 2 eggs until fluffy in a small bowl
  4. In  a separate dish combine almond flour,  salt, and pepper
  5. Bread the buffalo chicken bites by dipping them into the egg wash first and then rolling them into the almond flour mixture
  6. Place breaded chicken cubes on a lined baking sheet and bake for 25 minutes
  7. While the chicken is baking heat 1/4 cup of butter in a saucepan over low heat. When butter is fully melted mix in 1/3 cup hot sauce and keeps warm until chicken is cooked
  8. Take buffalo sauce mixture off the heat and toss in cooked chicken cubes
  9. Serve immediately  and store leftovers in an airtight container in the refrigerator for 3-4 days

7.Crispy Chicken Nuggets


  • 4 large skinless de-boned chicken breasts
  • 2 cups flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon cracked pepper
  • 3 eggs
  • oil for frying


    • Heat the oil in a large, deep pot.
    • Cut the chicken breasts into bite-sized chunks.
    • Place the flour into a bowl and add the spicesthen whisk well to combine.
    • Place the eggs into a separate bowl and whisk well.
    • Coat the chicken first in the flour, dusting off the excess, then in the egg and again in the flour. You can repeat this step to create a thicker coating.
  • Carefully place the coated chicken in the hot oil and fry for 3-4 minutes until the chicken is crisp and golden brown and cooked through.
  • Remove from the oil and drain on kitchen paper.
  • Serve with fresh lemon and ketchup for dipping.

8.Spicy Chicken Nuggets

Prep Time: 45 min Cooking Time: 20 min Total Time: 65 min Serves: 4


  • 2 cups chicken breast cubes
  • 1 beaten egg
  • ½ cup buttermilk
  • Salt to taste
  • ½ teaspoon chili powder
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried whole thyme
  • ½ cup vegetable oil
  • ½ teaspoon paprika

How To Prepare

  1. Putthe chicken pieces in a bowl.
  2. Pour the eggs and buttermilk into it, cover and then refrigerate for 20 minutes.
  3. Mix all the spices andcoat the chicken pieces in the mixture.
  4. Deep fry each chicken piece in oil.
  5. Drain excess oil using paper towels.

9.Pan-Fried Lemon Chicken Nuggets

Servings: 4
½ tsp.
½ tsp.
Freshly ground black pepper
¼ tsp.
3 large chicken breasts, skinless, deboned, chopped into 2-in bits
2 eggs
Italian seasoned breadcrumbs
1 cup
½ cup
Lemon juice
½ cup
Curry powder
  1. Turn on the oven to preheat to 400°F/200°C/Gas Mark 6.
  2. Line a rimmed baking sheet with parchment paper.
  3. Mix paprika with pepper and salt; sprinkle the chopped chicken breasts with the spice mixture and toss to coat.
  4. Beat eggs slightly.
  5. Dip chicken in the beaten eggs, transfer into the shallow bowl with breadcrumbs to coat thoroughly. Arrange on the baking sheet.
  6. Bake for about 7 to 8 minutes, flip once, bake for another 7 to 8 minutes.
  7. Meanwhile, place a small saucepan over medium-low heat; add lemon juice, curry powder, and sugar, whisk until the sugar dissolves (about 5 minutes).
  8. Remove the baking sheet from oven, drizzle the lemon dressing over chicken tenders, return to oven and bake for 5 more minutes.

10.Chicken Cheese Nuggets


  • 1 cup chicken breast cubes
  • 1 teaspoon cumin powder
  • Salt to taste
  • ½ teaspoon red chili powder
  • ½ teaspoon green chili paste
  • 2 tablespoons melted butter
  • 1 cup breadcrumbs
  • 1 tablespoon white vinegar
  • 2 eggs
  • ½ cup grated cheddar cheese

How To Prepare

  1. At first, preheat the oven to 200°
  2. Cut the chicken into small cubes.
  3. Season chicken pieces with salt, green chili paste, and spices.
  4. Then, cover the chicken nuggets with the cheese.
  5. Whisk eggs and vinegar in a bowl.
  6. Then, dip chicken pieces in the egg and cover with the crumb mixture.
  7. Drizzle melted butter on the pieces and put on a greased baking sheet.
  8. Bake the pieces for 10 minutes, and then flip. Cook until the pieces turn brown on all the sides.