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Easy Chicken Nuggets

March 29, 2012

How often do you pull a box of frozen chicken nuggets from the freezer for lunch or dinner? Once a week? Twice? If your kid really loves them, I'd wager it might be even more than that. I get it. Chicken nuggets are convenient and kids will eat them. But what ingredients make up your favorite brand? Are they made from things you want your little ones eating?

These chicken nuggets are unbelievably easy to make, absolutely delicious and made from ingredients you can pronounce. The best part is that you can make a huge batch and keep them in the freezer for future meals, so not only do they save on the expense of boxed nuggets but also the time it takes to go to the grocery to buy them. What could be more simple, economical, nutritious and yummy than that?

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Easy Chicken Nuggets  (24 Nuggets)

  • Prep Time:15 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 1 pound chicken breasts, boneless & skinless cut into chunks
  • 1/4 cup old fashioned oats (also known as 5 minute oats)
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup panko bread crumbs
  • 1 tablespoon parmesan cheese, grated

Preparation

  1. 1. Preheat oven to 375° F.
  2. 2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
  3. 3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
  4. 4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
  5. 5. Gently press nuggets into bread crumbs to evenly coat them.*
  6. 6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
  7. 7. Lightly spray nuggets with cooking spray.
  8. 8. Bake for 15 minutes and serve.**
  10. * To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6.
  11. ** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.
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Comments






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  1. Katherine

    April 2, 2012 at 1:14 pm

    Reply

    I made these this weekend; they looked so good I had to sneak a taste when they came out of the oven and they were delicious!

    Add another super-easy, delicious weelicious recipe to my regular rotation. Thank you Catherine!!

  2. Clare

    April 2, 2012 at 12:58 pm

    Reply

    No eggs!! I love you, and so do my egg allergic kids! :)

  3. Jen

    April 2, 2012 at 11:45 am

    Reply

    no offense but these were disgusting. :(

    I made them this weekend and the nuggets came out really hard and were just gross to eat.

    • catherine

      April 2, 2012 at 12:03 pm

      Reply

      Oh no! If they were hard your oven may run hotter than mine. Try cooking them for less time! Was it just the fact that they were hard (probably overcooked) or was there anything about the flavor you didn’t like?

      • Jen

        April 4, 2012 at 1:45 pm

        Reply

        I don’t think I over-cooked them… but I did use steel oats instead of Old Fashioned Oats like your recipe said (I just happened to have steel oats in the pantry). Maybe THAT made the difference?

        • catherine

          April 4, 2012 at 3:13 pm

          Steel cut oats are quite different than old fashioned oats and would definitely change the consistency!

  4. Cathie

    April 1, 2012 at 5:05 pm

    Reply

    I made these tonight and they were FABULOUS and devoured by my 5yr old. Thanks for a quick easy recipe.

  5. Regina

    April 1, 2012 at 11:29 am

    Reply

    I am looking forward to trying this recipe. I was wondering if it is a problem to use quick oats, instead of the 5 minute oats indicated in the recipe? I thought quick oats were suppose to cook in 2 minutes, but I am not sure.

    Thanks!

    • catherine

      April 2, 2012 at 11:19 am

      Reply

      Yes, quick oats cook faster and could get mushy in this recipe, so I would stick with the 5 minute oats!

  6. Sarah

    April 1, 2012 at 10:23 am

    Reply

    Hello!

    Could a good blender work in place of a food processor? I am not that wise with kitchen appliances… Also, could you just use regular bread crumbs instead of Panko? The last few recipes I tried with Panko, dd didn’t love so much? Wondering if it was coincidence or the Panko!

    Thanks!

    • catherine

      April 2, 2012 at 11:21 am

      Reply

      The raw chicken might get stuck under the blade in a regular blender, so for this recipe a food processor is better, but you could also use ground chicken or ask the butcher counter at your local grocery to grind the chicken for you. Regular bread crumbs will produce a different consistency coating, and I love the texture and flakiness of Panko! Use whatever you have and are comfortable with!

  7. Mary Oxendine

    April 1, 2012 at 10:20 am

    Reply

    What a great recipe! This sounds like the Big-M recipe. I like this because when my Granddaughter only wants two nuggets I can prepare them quicker than I can run to the Big-M, and save money! Thank you!

  8. kitkat

    March 31, 2012 at 7:30 pm

    Reply

    Catherine, I dont have a cooling rack to use. Can i use a reg cooking sheet?

    • catherine

      April 2, 2012 at 11:23 am

      Reply

      You can, but flip them half way through to ensure even cooking!

  9. Jami

    March 31, 2012 at 1:21 pm

    Reply

    Made these for lunch today and they were a big hit. I really enjoyed them too! Just wondering, if freezing some for later, when I go to cook them do I need to thaw them first or cook them longer?

    • Molly

      March 31, 2012 at 1:53 pm

      Reply

      Cook them two minutes longer.

  10. Alex

    March 31, 2012 at 11:58 am

    Reply

    What dipping sauce do you use?

    • catherine

      April 2, 2012 at 11:24 am

      Reply

      I served these with ketchup and mustard!

  11. Amanda B

    March 30, 2012 at 7:32 pm

    Reply

    Thank you so much for this recipe! I have tried so many recipes and never thought to put the chicken in the food processor. I can say good bye to store bought nuggets for good!

    • Amanda B

      March 30, 2012 at 7:33 pm

      Reply

      Oops in my excitement I forgot to add that my 3 yr old LOVES these!

  12. Sara

    March 30, 2012 at 9:14 am

    Reply

    These were a HUGE hit with EVERYONE! Even my picky 2 yr old! I served with sweet potato oven fries and it was a well rounded healthy meal.

  13. Brandy

    March 30, 2012 at 6:06 am

    Reply

    I can’t wait to try this. My first two kids are great eaters, but my 18 month old is incredibly picky. He’s so bad that we practically threw a party a few days ago when he ate the apple slices I put on his tray instead of throwing it all on the floor. Fingers crossed he’ll eat these nuggets, it will be his first time eating chicken in months!

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  15. Nancy

    March 30, 2012 at 12:01 am

    Reply

    Hi,
    Do you freeze the nuggets once they have been baked, or are they unbaked? And how long for re -heating once frozen?

  16. Regina

    March 29, 2012 at 10:23 pm

    Reply

    I’m thinking about incorporating veggies to these nuggets like grated zucchini maybe….hopefully it won’t make them too wet..will report back

  17. Kristin

    March 29, 2012 at 5:47 pm

    Reply

    Thank you for this recipe!!! I made it tonight, and it is a huge hit. They don’t like chicken nuggets from restaraunts or frozen, so I was skeptical, but they are devouring these! And I love the taste. I only had breadcrumbs on hand (and oddly no parm), but they are great. Will make huge batch for freezing next time.

  18. Misty

    March 29, 2012 at 3:23 pm

    Reply

    Do I need to cook them before I freeze them? OR just freeze them raw and coated?

  19. Tamara

    March 29, 2012 at 1:16 pm

    Reply

    2 questions:

    1) Can I skip the parmesan to make it dairy free?
    2) Are we supposed to cook them on the cooling rack? I never knew if mine was oven safe?

    • catherine

      March 29, 2012 at 1:41 pm

      Reply

      You can leave out the parmesan, I just love the flavor! Yes, cook them on the cooling rack, it helps them cook and brown evenly. If it is stainless steel it should be oven safe.

  20. Katie

    March 29, 2012 at 12:39 pm

    Reply

    how about ground turkey? would that work? This sounds like a recipe we definitely have to try!

    • catherine

      March 29, 2012 at 1:14 pm

      Reply

      Yes it would work! :)

  21. Gretchen

    March 29, 2012 at 12:31 pm

    Reply

    Here’s a tip for easier browning. I always toast the panko crumbs before I use them. They don’t brown well when I’ve used them for breading, but when toasted beforehand (250 degrees for about 5 minutes or so, just WATCH them) they look much more appetizing, no broiling required.

  22. Sarah

    March 29, 2012 at 12:28 pm

    Reply

    I just made these and they turned out great! Thanks for posting. I did toast my panko in a pan beforehand to get a nice brown color. Also I had to cook these for about 25 minutes to get them up to temperature.

    Thanks again! Can’t wait for my little man to taste these tonight!

  23. Alex

    March 29, 2012 at 12:17 pm

    Reply

    Oh I love these!! Making these tonight for my little one. Love, love, love your recipes…so many great ideas :)

  24. Colleen

    March 29, 2012 at 12:08 pm

    Reply

    If I freeze these, do I need to thaw them before baking or can I just put them in the oven still frozen?

    • catherine

      March 29, 2012 at 12:10 pm

      Reply

      You can put them in the oven froze, and add 2 minutes or so to the cooking time!

  25. Laura

    March 29, 2012 at 11:43 am

    Reply

    I never thought to grind up the chicken before. I usually do all this with just chicken cut into strips then freeze them. Hmm….kids might like this better, more like the fast food junk!! LOL.

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