Easy Chicken Nuggets
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Easy Chicken Nuggets

Easy Chicken Nuggets from weelicious.com



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?

Easy Chicken Nuggets from weelicious.com

These are unbelievably easy chicken nuggets are 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.

Easy Chicken Nuggets from weelicious.com

Last week we made these on Facebook Live, I demoed how to freeze them on sheet pans and then pop them in zipper bags (before baking). All you need to do is follow the baking directions below so that you can bake off the amount you need instead of the entire recipe.

Crispy on the outside, tender inside, freshly made easy chicken nuggets your kids will beg for everyday. What could be more simple, economical, nutritious and yummy than that?

Easy Chicken Nuggets  (24 Nuggets)

  • Prep Time: 15 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
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....


  • 1 pound bonelss, skinless chicken breasts, 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 grated parmesan cheese


  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.**
  9. * 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.
  10. ** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.
Easy Chicken Nuggets

Nutrition Information

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  1. Shelley

    January 7, 2017 at 12:51 pm

    Question to Weelicious: In you book the recipe calls for mashed potatos vs. oats. Why did you substitute this? What is the benefit?


    • C. McCord

      January 9, 2017 at 9:48 pm

      They are just two different ways of making the recipe. :) There isn’t much difference, other than I think you can add a little more mashed potato to stretch the recipe further.

  2. Thea

    December 27, 2016 at 4:21 pm

    My “kids” are in their 20’s, but good memories of play dates with other kids/moms over those nostalgic nuggets! Can’t wait to try these, can one use already ground low fat chicken and get the same results?

    • C. McCord

      January 2, 2017 at 9:22 pm

      Yes! Just mix in a bowl with a spoon or your hands!

  3. Laura

    September 22, 2016 at 3:54 pm

    The kids loved them:)
    Thank you!

  4. laura

    September 19, 2016 at 1:58 pm

    I only have old fashioned oats, no quick cooking. Is this ok?

    • C. McCord

      September 21, 2016 at 10:14 am

      Yes, those will work great!

  5. Amanda

    September 17, 2016 at 2:00 pm

    What can I use in place of Parmesan cheese? Maybe Nutritional yeast or crumbed almonds?

    • C. McCord

      September 21, 2016 at 10:16 am

      The parmesan cheese is just for flavor. You can leave it out if you need to, or nutritional yeast would be a great substitute!

  6. Joanne Peterson

    September 14, 2016 at 1:57 pm

    Oops,…… I scrolled down the comments and saw that there is such a thing as gluten free Panko! I didn’t know there is such a thing, I will have to look for it.

  7. Joanne Peterson

    September 14, 2016 at 1:54 pm

    My husband has to be gluten free, and he loves chicken nuggets right along with the kids. I only serve gluten free so I don’t run the risk of cross contamination, or him accidentally getting ‘glutened’. I know Panko make the chicken nuggets extra crispy, but do you happen to know of another alternative? Could you please advise? Thank you, I love your site and your recipes!

  8. Jennifer

    September 14, 2016 at 10:09 am

    Is there any reason one can’t just cut up the chicken into small pieces and roll into the crispy coating? RAther than pureeing it all and forming the nuggets? A little beaten egg or milk to adhere the coating to the chicken? Putting the chicken into the food processor just sounds like a big mess to me, plus the extra step of cleaning it all up….

  9. Jennifer

    June 15, 2016 at 8:04 pm

    Do you use raw or cooked chicken breasts?

  10. angela schlie

    September 12, 2015 at 5:41 pm

    Love!!!, it was a complete hit! My three boys devoured it which is amazing as they (5, 2, and 1) never agree something is edible at the same time lol. My husband even wants to take it to work to share with a coworker. I love that these are freezable! Can’t wait to see more easy, healthy and freezable meals!

  11. saraknoxx

    May 9, 2015 at 8:05 am

    I just made this recipe yesterday and it was AMAZING!!!! McDonald’s can’t even compare!!!!

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  13. EllaB

    April 15, 2015 at 1:10 pm

    Great recipe, yummy

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  15. Karen Schachtell

    January 28, 2015 at 1:40 pm

    These are fantastic!! thank you!

  16. Victoria

    November 20, 2014 at 11:14 am

    what is the sauce in the picture? is it homemade? Is the recipe posted?

  17. Kristine

    October 8, 2014 at 1:01 pm

    My son has a very short list of foods he likes. I made these last night and he loved them! I used gluten-free panko crumbs and they were delicious!

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  22. Marie

    May 27, 2014 at 1:16 pm

    The recipe says to freeze the nuggets raw but I think i just read a comment where you said to cook and then freeze. Might have misread the comment but which do you recommend?

  23. Tiffany

    April 11, 2014 at 5:18 pm

    They were really good. I left out the oats, added an egg, and upped the seasonings a bit. Everyone loved them! Thanks for being awesome!

  24. Tiffany

    April 11, 2014 at 4:19 pm

    I’m making these for the 1st time right now (they’re in the oven) and I think I way over processed them! It was like chicken pâté. We’ll see.

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  26. Kristin @ Heartofafarmgirl

    February 4, 2014 at 7:47 pm

    I make these for my kiddies all the time. Love them and so easy. I have made them with ground chicken to skip the food processor step and have added veggies as well. Thanks for another great recipe!!

  27. Alison C

    January 16, 2014 at 5:03 pm

    I made the nuggets today but used the mashed potatoes you talked about in the video. I LOVE THEM !!!! I hope tiny will as well. I gave her a bite and she are them so well see at dinner time if she will continue. Thanks so much !!!!!

  28. Nadia

    January 4, 2014 at 4:53 am

    Wow! These are super easy and with out all of that extra stuff like msg…my kids love chicken nuggets,I’m looking forward to make it for them. Btw my sister told my about your website, she cooks a lot from your recipes.

  29. Katie

    December 19, 2013 at 2:00 pm

    Oh my goodness. These are good! My almost two year old loves them. I make the mashed potato version. Also, I’ve found that if you crank the oven to 450 they cook much faster and get a lot crunchier!

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  31. K

    November 30, 2013 at 8:22 pm

    I made these without the oats and they were good. The second time I made them with the mashed potatoes and they were so incredibly soft and moist. Thank you for the recipe.

  32. Cassi

    November 4, 2013 at 7:24 pm

    We just made these for the first time! My kids are loving them. Im on the fence. I think i over cooked just a tad, as they are dry. but they are also a little bland. i think next time ill double up on seasonings. :)

    • Melanee

      August 17, 2015 at 6:39 pm

      I boil 1/4 head of cauliflower in vegetable stock, blend and add to this recipe. They are always moist even when hubby clearly OVER cooks them. Plus the flavour from the veg stock reduces the need for more seasoning, although I do add parmesan to the chicken mixture as well. :) Or you could try the mashed potato idea. Would work same to keep them moist. I just use the cauliflower to add nutrition as my little guy only eats a few veggies.

  33. csrn925

    October 23, 2013 at 12:58 pm

    Do these come out ok if frozen and reheated? If so, how long would you recommend they be kept frozen?

    • catherine

      October 23, 2013 at 1:06 pm

      They freeze great! I try to not keep things frozen for more than 4 months!

  34. Grama Gillean

    October 19, 2013 at 3:09 pm

    I want to inquire about using raw or cooked chicken in the food processor, I have a friend who cooks a great deal and she says that putting raw chicken in the food processor with other ingredients can contaminate the food? Comments? I am a novice cook even at my Grama years. :-)

    • catherine

      October 21, 2013 at 11:06 am

      Well you’re going to be mixer everything together anyway and then cooking it so you’re not contaminating anything. Her fear might be related to the food processor itself becoming contaminated with stuck-on raw chicken. Make sure to wash your food processor well with hot soapy water after making this recipe! Take it all apart and wash each part individually!

  35. helloNikki

    October 18, 2013 at 10:56 am

    love this!!!!!! now i dont need to buy the frozen boxed nuggets. and bye bye fast food nuggets! i cant thank you enough. it’s prefect timing with my little one getting a little order.. THANK YOU

  36. Lynne

    October 15, 2013 at 12:24 pm

    Hello! I know this is silly, but I do not have a food processor. Is it even possible to use a blender with this recipe? Or should I go buy a food processor? Is it worth it?

  37. Rebecca

    October 13, 2013 at 12:14 pm

    I was so excited to make these, wish I had looked at the comments first. These turned out really dry and hard. My 21 month rejected :(

    • Angeles

      February 4, 2014 at 8:21 pm

      Heya i’m for the first time here. I came across this board and I in fidning It really useful & it helped me out a lot. I hope to provide one thing back and aid others like you aided me.

    • ryann

      October 17, 2013 at 1:54 pm

      That’s strange:( I’ve made these a few times and they always turn out awesome. Better than McD’s in my opinion. Maybe your oven cooks hot and they need to be cooked for less time?

  38. Christina

    October 2, 2013 at 5:47 pm

    I just made these for the second time. So yummy! I actually was able to shape them using a star cookie cuter to mimic a certain fast food nugget (=

  39. adrimolina

    September 30, 2013 at 8:09 pm

    These are amazing! I had never given my son chicken nuggets because I don’t give him junk food. Glad we can enjoy this healthy version! Thanks

  40. Jennifer

    September 29, 2013 at 8:22 pm

    Could you make the salmon nuggets this way?

    • catherine

      September 30, 2013 at 10:29 am

      Hmmm that might work! I would be a little more gentle with the salmon, though. Maybe just flake it apart and mix with everything by hand before coating in breadcrumbs.

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  42. Tiff

    September 20, 2013 at 7:28 pm

    This recipe is GREAT! I wanted to try the version in the book but I didn’t have mashed potatoes so I’m glad I came to the website and found this. My very picky daughter is eating them as I type this. It’s so helpful that you include the freezer directions because I made a double batch. I used quality organic chicken so it really makes me wonder how companies are able to sell those huge bags of frozen chicken nuggets for only a few dollars. I’m sure they don’t use only quality ingredients.

  43. susy

    September 19, 2013 at 1:53 pm

    Thank you sooo much for all the great recipes. I have never written a review before. I just have to tell you these were a big hit with my daughter. She said ”
    Mom you rock”. She couldn’t stop eating them and exclaimed “please make these everyday”. They are so easy and quick I’m making them everyday. I’m grounding my own chicken or turkey. On a side note I just want to add I substituted quinoa for mashed potato(I didn’t have any) and added an egg to the mix.
    Thank you again I love your site and you inspire me

  44. Danielle

    September 18, 2013 at 5:12 pm

    Omg! Best recipe for kids! My whole family if picky waters loves these !

  45. Jilian Brown

    September 17, 2013 at 4:47 pm

    Chicken nuggets

  46. Laura

    September 17, 2013 at 12:31 pm

    I noticed the video recipe uses mashed potatoes but the written recipe mentions oats. Are the mashed potatoes as substitute for the oats? Does one work better than the other?

    • catherine

      September 17, 2013 at 1:12 pm

      The mashed potato version is the recipe in the cookbook!

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  48. Barbara

    September 2, 2013 at 11:50 pm

    I added thighs & a couple of livers – and cut out the oatmeal, because I was concerned they would be too dry. They were really good.

  49. Lyla

    August 9, 2013 at 1:16 pm

    I made a double recipe with the following changes and they were delicious! 1 lb of each of boneless skinless organic chicken breasts and thighs, blended with all ingredients except oats (completely ommitted) in food processor. Rolled in regular breadcrumbs and parmesan cheese and baked as instructed. I sprayed the tops of the nuggets with Pam cooking spray and they were amazing! 56% cheaper than store organic nuggets! Thank you!

  50. Christina Santowasso

    July 17, 2013 at 9:19 am

    Can I cook these and then freeze them?

    • catherine

      July 17, 2013 at 11:08 am

      Yes you can! Lay them on a sheet tray in the freezer until they are frozen, about 30 minutes, then transfer to a ziploc bag or other freezer safe container!

  51. Maria

    July 12, 2013 at 10:17 pm

    This may sound silly but do ou cook the chicken before starting or do you use raw chicken in the food processor?

    • catherine

      July 15, 2013 at 12:58 pm

      Raw chicken! :)

      • Gogu

        February 4, 2014 at 7:52 am

        That is the precise webolg for anyone who desires to seek out out about this topic. You notice so much its nearly hard to argue with you (not that I actually would want85HaHa). You positively put a new spin on a topic thats been written about for years. Great stuff, simply nice!

  52. Karin

    June 24, 2013 at 3:58 pm

    Just made these today and they were so easy! I put everything in my Vitamix and ground it all up. I agree that they were a little dry. I should have added the egg like others have suggested. But they look perfect (definitely put them under the broiler. Otherwise they’re white and look odd) and taste terrific. I’m dunking them in BBQ sauce as we speak!

  53. Catherine KEMPER

    June 12, 2013 at 7:07 am

    I can’t wait to learn more!

  54. Catherine KEMPER

    June 12, 2013 at 7:07 am

    Sounds great, I wold love to learn more recipes good for my little boy!!

  55. Kristi

    June 9, 2013 at 9:49 am

    Can you make these with ground beef? Looking for more ways to get iron in my baby :-)

    • catherine

      June 10, 2013 at 4:25 pm

      I haven’t tried that yet, but I think if you got a high enough lean percentage that would work!

  56. Jillian I

    April 23, 2013 at 12:19 pm

    Made these last night to have for lunches this week, but couldn’t resist taste-testing a few! Delicious! I can see what other people mean about them being on the drier side, especially for little ones, but where it’s just my husband and I that doesn’t concern me much. These are super flavorful and easy ~ planning to make a big batch to freeze so I have them on hand for last-minute dinners.

    Side note — yes, it’s just my husband and I. No kiddos (yet) in our house, and yet several Weelicious recipes are in regular rotation here! Thanks, Catherine, for coming up with kid-friendly recipes that aren’t just for kids.

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  58. aurora

    April 18, 2013 at 11:49 am

    Thank you for posting this recipe. I have tried this recipe for my 22 month old toddler (20 month old at the time I made them). They were very good, however, they were a little dry and lacking moisture that would make them ‘soft’ /tender enough for my toddler to bite on them. My husband tried them and he really liked them and thought they were a little dry but he really liked the flavor. I really want to try and make them again but before I do I want to correct what may have went wrong. I followed the recipe exactly with the specified ingredients and baked them at the suggested time. I did some research on the internet and found out that one could marinate them in low fat buttermilk overnight. But if one is to place the chicken in a food processor; wouldn’t that defeat the purpose of marinating them? I wanted to ask you if you could kindly give me some suggestions on moisture and make them tender enough were my toddler could easily bite and chew the nuggets. I hope I do not come across as confusing, but, sincerely, overall they were really good and I have not come across other recipes that tops this one. thanks again.

    • Amanda

      April 27, 2013 at 5:20 pm


      I just made these tonight and I cut back on the oats a tiny bit and added an egg to the chicken mixture. I also used crushed corn flakes for the breading instead of panko (it’s what I had) and they turned out wonderful. I actually only cooked for 14 minutes also (they were definitely fully cooked at 14 min). My 13 month old that only has his top and bottom two front teeth ate them well after I broke them up a tiny bit. I think the egg and a little less oats helped them because I tasted them and thought they were moist. Delicious recipe! I love that you can freeze them!

      • Amanda

        June 10, 2013 at 7:09 am

        So here’s a funny thing. I just looked back at this recipe and realized that after the first time I made them I’ve completely left the oats out every time and they’re even better! Without the oats, and without the egg they stay together just fine and they taste great. I’ve even started sneaking veggies in (minced carrots and zucchini) because my little one has decided he doesn’t want to eat his veggies. Wonderful.

        • aurora

          June 27, 2013 at 12:46 pm

          Amanda- Thank you so much for your response. I am definitely going to try the recipe out again because of your advice. I will let you know how they turned out.

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  60. Melanie

    March 4, 2013 at 12:25 pm

    Has anybody tried this with turkey breast instead of chicken? I only have turkey in the house and I want to try it today…

    • Adri

      May 10, 2013 at 5:32 pm

      I use turkey thigh every time!

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  62. yulia

    January 27, 2013 at 5:18 pm

    Can I substitute the oats for something else? We avoid oats due to them causing eczema flares in my little guy. Thanks!

    • Kendra

      September 2, 2013 at 7:35 pm

      I used quinoa flakes and they worked great!

    • catherine

      January 28, 2013 at 12:51 am

      You could use mashed potatoes!

  63. Meghna

    January 26, 2013 at 5:42 pm

    Once again, another Weelicious recipe that is a total hit in our house. My 4 year old and 2 year old devoured them!!! I did add a cup of spinach to my chicken mixture and pureed it all up together for an added veggie kick to the nuggets. Delish!

  64. Marian C. Jaro

    January 21, 2013 at 2:55 am

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  65. Porsche

    January 13, 2013 at 2:01 am

    These sound great I can’t wait to try them! For making a big batch & freezing do you cook them then freeze? Or freeze them raw? I couldn’t find the answer. Thank you!

    Ps. I just found your website today & there are so many recipes I can’t wait to try for my 1 yr old!

    • catherine

      January 14, 2013 at 11:17 am

      Cook and then freeze! To defrost I put them directly onto a baking sheet in the oven until they’re defrosted and warmed through!

  66. Diana Scroggie

    January 11, 2013 at 9:16 am

    Fantastic recipes

  67. Dawn Sullivan

    January 4, 2013 at 6:03 pm

    I don’t have a real food processor, just a mini one. So I was concerned it wouldn’t grind the chicken good. But it did. The best part is, the kids liked them!! Hooray, no more store bought nuggets for us! The only thing I’m going to change for next time is to try grinding up the panko a bit. They didn’t like the “chunks” of crust.

  68. Katherine

    January 3, 2013 at 9:10 pm

    I tried these tonight but they didn’t turn out well, too dense. Disappointing! I added an egg as someone had suggested because I was worried they would be dry. But I was wondering if you can overprocess the chicken in the food processor – could that have been what I did wrong? Next time, I think I’ll just cut up the chicken into chunks and rub them in the spice/panko/parmesan mixture instead of using the food processor at all, see how that tastes.

  69. rzuniga31

    November 19, 2012 at 5:18 pm

    So its raw chicken that goes into the food processor with the other ingredients, right?

    • catherine

      November 19, 2012 at 6:29 pm


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  71. Abernathy Dickson

    November 14, 2012 at 10:56 am

    Awesome recipe! I bought ground chicken and then used my blender(don’t have a food processor). I also added a small amount of mashed up carrots so they’d be moist.

  72. brenda

    October 1, 2012 at 9:29 am

    why chop and then shape into a “nugget”?
    how about cutting chicken into bite size nuggets?

    • catherine

      October 1, 2012 at 12:22 pm

      I do have a recipe for that type of chicken nugget! http://b12.ba4.myftpupload.com/2008/05/14/wee-nuggets/ In this recipe grinding the meat and mixing it with the other ingredients and then shaping into a nugget gives it that fast food nugget (or the ones that come frozen from the grocery) texture for those that prefer that texture to just chopped chicken! :)

  73. em.k

    September 29, 2012 at 7:06 am

    I live in Australia and we don’t get kosher salt… Is this just a form of non iodized rock salt? Could I use this instead of the kosher salt?

    • catherine

      October 1, 2012 at 12:42 pm

      Kosher salt is not iodized so you could probably use the rock salt. You might need to grind it first!

  74. Laura

    September 26, 2012 at 8:57 am

    I use whole wheat panko, its naturally golden in color and a little more healthy! Thank you for all your awesome recipes!

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  76. friba

    September 18, 2012 at 8:12 pm

    Hi I made these and they tasted great but they came out a little dry and got even harder to eat after they got cold. No trouble for me to eat but more difficult for my little one. Any suggestions on how to make them more moist? perhaps add an egg?

    • Rebecca

      November 7, 2012 at 9:29 pm

      Try grating a small bit of onion with its juice, its suppose to keep meat moist.

    • Ashli

      October 17, 2012 at 6:34 pm

      i had the same issue with the dryness. they were good and our two year old loved them; however, they were a little tough. have you had any luck tweaking the recipe a bit? i believe i stuck fairly close to cooking 15 minutes. i forgot to put the timer on (oops!) our oven is brand new, too. maybe it’s a bit hotter. i could try cooking for less time…

    • catherine

      September 19, 2012 at 12:11 pm

      An egg would help keep them a little more moist! How long did you cook them?

  77. Angela

    September 10, 2012 at 2:50 pm

    When I finally found the time to make these, they were super easy and my normally picky children both ate their fair share of chicken. I used organic ground chicken and some basil and oregano and mixed it by hand. I’ll have to try the food processor next time to see if there’s any difference.

  78. Kiki

    August 23, 2012 at 3:16 pm

    We did this with ground chicken form the butcher and also chicken breast in the food processor at home. Everyone chowed down the food processor version, but not the pre ground. It was much too dense. I highly recommend taking the time with the food processor. It really made a difference!

  79. Lora D.

    August 22, 2012 at 1:25 pm

    Thank you! My children absolutely love this recipe. Do you think this recipe would also work with fish?

  80. Rebecca

    August 19, 2012 at 11:18 pm

    Made theses tonight the flavor is incredible!! I had a problem the Pablo bread crumbs would not brown the the oven and I way way way over cooked them because I was waiting for them to brown. Is there a better way to get brown color on them??? Thanks! Love ALL the recipes here!!

    • catherine

      August 20, 2012 at 12:03 pm

      Did you spray them with oil before baking them? That is how I got mine in the photo to brown. Some other readers have toasted the bread crumbs first before breading the chicken and that gets them brown and toasty without having to cook them longer!

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  82. Lissy

    August 10, 2012 at 5:24 pm

    Again with the food processer!
    Haha anything i can use to substitue it? (preferably hand mixer or blender :))

    • Ashli

      October 17, 2012 at 6:28 pm

      i used a “magic bullet” to mix ingredients and that worked great.

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  84. Layla

    August 7, 2012 at 10:30 am

    Wanted to know if there were any other substitutes for the parmesan? Unfortunately, I dont like the taste of the non dairy cheeses. Wasnt sure if there wld be anything to help it bind without the cheese. Thank u!

    • catherine

      August 7, 2012 at 11:43 am

      You can leave it out altogether if you don’t want to use it. It adds flavor which is why I have it in there. The breadcrumbs are what really holds the nuggets together! You could also try nutritional yeast.

  85. Nicki

    August 5, 2012 at 3:19 pm

    Would it work to bake these and then freeze them for later? Then defrost them when ready to eat?

  86. Gary

    July 31, 2012 at 10:42 pm

    Thank you for such an easy and delicious recipe!
    I made it tonight and both the kids loved it.
    Out goes the store bought ones.. IN come’s these weelicious nuggets.

  87. Sue

    July 24, 2012 at 8:17 pm

    These were so easy! I scooped the chicken mix out of the bowl with a cookie scoop (which got me thinking), so after I pressed them in the panko & parm and flattened them out a bit, I cut them into shapes with small cookie cutters! Super cute!

  88. Casey

    July 21, 2012 at 11:55 am

    These are so great! I just made a batch for my kids (3yo and 15mo). They both gobbled them up. I got a nice big batch from 1.5 lbs of chicken. The best part was that it only took me an hour to make them. This recipes a keeper for sure!

  89. Rach

    July 11, 2012 at 12:23 pm

    Thank you for a great recipe!! As a pregnant lady craving the evil nuggets of McDonald’s (yes, I have seen the pink ooze chicken parts picture going around…) these have been wonderful to have on hand. I liked them so much that my mom and I experimented with hiding veggies in them for my super-picky nephew and it was a smashing success! We decided on cauliflower for the color and it’s ability to blend with other food items. We separately processed about 1/3 to 1/2 of a head raw (minus the larger stalk), added it to the mixture, processed it a little more and it was great. As an added bonus, the cauliflower seems to stretch the number of nuggets out more, so we typically get anywhere from 35-45 nuggets per batch. Again, thanks for the recipes – I look forward to trying them out on my own little bean who arrives this October :-)

  90. Lynnae

    May 28, 2012 at 8:32 pm

    Thank you so much for posting this!! I was just thinking today the “stuff” that is in chicken nuggets and how I wish my kids would like real chicken nuggets I can make but they don’t. This sounds perfect!!! I’m super stoked to try these! Again, thank you!!

  91. Asmaa moussa

    May 24, 2012 at 2:53 am

    Thank you.. I have another question plz

    My son is still 14 months, lots of these recipes here are great but not yet for him, do u have a special category for younger toddlers??

  92. Asmaa moussa

    May 22, 2012 at 8:10 am

    Wow, That is the best nuggets I’ve ever tasted… I didn’t add onion powder or oats because they weren’t available here. I also used grated cheddar but the result was perfect. So easy recipe.. I also added a zucchini to the mixture to get my baby eat it.

    I totally love it so much, thank you million times.

    I just have one question. I didn’t understand how to freeze them. Should I do it after quoting with crumbs or before that step

    • catherine

      May 22, 2012 at 11:22 am

      Freeze after coating in bread crumbs!

  93. Michele

    May 17, 2012 at 1:04 pm

    Also “disgusting” is just a rude word to use about someone’s recipe, regardless of what precedes it.

  94. Michele

    May 17, 2012 at 1:03 pm

    Elizabeth, I thought the same thing! I have to cook steel cut oats OVER NIGHT in order for them to cook properly, lol. I’m going to try this recipe for the first time today but I have to use instant oats because it’s all I’ve got…hopefully it’ll work out.

    • Kelsey

      May 19, 2012 at 12:46 am

      Catherine commented on this earlier… she said instant oats will cook too quickly and will become mushy. Better make a run to the grocery store!

      Btw I’m excited to try this recipe!

  95. Elizabeth

    May 16, 2012 at 8:18 pm

    Fantastic! So similar to fast food yet so different. I’m going to make a double batch tomorrow. Thanks again for the great recipe.
    I am still chuckling that there seems to be confusion between steel cut and 5 minute oats. Not being mean, but come on!

  96. Jennifer Love

    May 10, 2012 at 8:08 pm

    These were wonderful! I made a few changes. We used chicken thighs instead of breasts (took a little longer to cook, but that’s okay.) I used finely minced onion instead of onion powder (didn’t have any!) I didn’t have any parsley so I added some fresh basil and tossed in some cayenne pepper (yes, my 18 month old likes spicy!) Used seasoned bread crumbs instead of panko (didn’t have any panko in the cabinet like I thought!) Omitted the salt. Great taste and texture! So they were great! A real keeper. Thanks!

  97. Ericha

    April 20, 2012 at 11:19 pm

    Just wanted you to know this was my first Weelicious recipe to try and it came out excellent! Yea!

  98. lish875

    April 18, 2012 at 6:22 pm

    My family, including my 12 month old, loved this recipe!! Will definitely make again! :)

  99. oferte antalya

    April 17, 2012 at 2:57 am

    I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.

  100. Tiffany

    April 15, 2012 at 6:41 pm

    I tried the suggestion to toast the panko (before putting it on the chicken) at 250 and even after 10 minutes it wasn’t browning at all. It did brown up under the broiler, but then all the browned panko fell off when we picked them up to eat.

    The panko was a little rough on the mouth, too crunch for me, though that also could be due to my attempts at browning it. My 2 yr old chowed down 4 whole nuggets.

    I also thought a small ice cream scoop would have been handy to keep a hand clean instead of hand-rolling them. You could release a scoop of it into the panko, cover with panko then gently press down into a nugget shape.

  101. Ellen

    April 10, 2012 at 1:29 pm

    I like to also add veggie puree to the mix since my 13 month old is not liking veggies right now. I’ll even make some nuggets that are ONLY veggies- spinach, carrots, brocc, celery, potato, etc.

  102. Brandi

    April 6, 2012 at 8:46 pm

    Ohmygoodness! I have been hoping to find a recipe like this. I had brain stormed ideas but I’m not much of an experienced cook and was too afraid to test my own recipe. I cannot wait to try this. I feel too guilty feeding my son the store bought chicken nuggets.

  103. Ellen

    April 6, 2012 at 10:19 am

    I was just wondering if canned tuna could be used? We are catholic so no meat on fridays during lent. I am just not sure how to reduce the amounts of the other ingredients for a 5 oz can of tuna lol. I am Math incompetent hehe.

    • catherine

      April 9, 2012 at 12:04 pm

      Interesting idea! 1 pound is 16 ounces, so you could either cut this recipe into thirds, or use three cans of tuna! I’m not sure how it will come out, though. The tuna probably won’t hold together as well as the chicken does, and it might get dried out after cooking. Please let me know your results if you do try it! I’m intrigued!

      • Ellen

        April 11, 2012 at 11:09 am

        I ended up using 2 cans of tuna and eyeballed the oats and it came out fantastic even my 1 year old ate them right up with a little mustard on them (as I cannot stand tartar sauc e) yes mustard on tuna nuggets like these is quite good surprisingly.

        • Ellen

          April 11, 2012 at 11:18 am

          forgot to mention don’t drain the tuna all the way (drain partially if that makes any sense) the liquid will keep it moist

  104. Julia H

    April 5, 2012 at 5:07 pm

    Can you do this with chicken thighs? My little guy needs the iron where he can get it! Thanks!

    • catherine

      April 5, 2012 at 5:08 pm

      Yes, you can do this with any ground chicken meat, dark or light!

  105. Naomi G.

    April 4, 2012 at 8:27 pm

    Finally got my 17 month old to eat chicken! Thank you!

    They were easy enough for the husband to make (I’m a vegetarian). They didn’t brown well, but neither the husband nor son seemed to care.

  106. Katherine

    April 2, 2012 at 1:14 pm

    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!!

  107. Clare

    April 2, 2012 at 12:58 pm

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

  108. Jen

    April 2, 2012 at 11:45 am

    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

      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

        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!

  109. Cathie

    April 1, 2012 at 5:05 pm

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

  110. Regina

    April 1, 2012 at 11:29 am

    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.


    • catherine

      April 2, 2012 at 11:19 am

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

  111. Sarah

    April 1, 2012 at 10:23 am


    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!


    • catherine

      April 2, 2012 at 11:21 am

      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!

  112. Mary Oxendine

    April 1, 2012 at 10:20 am

    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!

  113. kitkat

    March 31, 2012 at 7:30 pm

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

    • catherine

      April 2, 2012 at 11:23 am

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

  114. Jami

    March 31, 2012 at 1:21 pm

    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

      Cook them two minutes longer.

  115. Alex

    March 31, 2012 at 11:58 am

    What dipping sauce do you use?

    • catherine

      April 2, 2012 at 11:24 am

      I served these with ketchup and mustard!

  116. Amanda B

    March 30, 2012 at 7:32 pm

    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

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

  117. Sara

    March 30, 2012 at 9:14 am

    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.

  118. Brandy

    March 30, 2012 at 6:06 am

    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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  120. Nancy

    March 30, 2012 at 12:01 am

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

  121. Regina

    March 29, 2012 at 10:23 pm

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

  122. Kristin

    March 29, 2012 at 5:47 pm

    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.

  123. Misty

    March 29, 2012 at 3:23 pm

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

  124. Tamara

    March 29, 2012 at 1:16 pm

    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

      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.

  125. Katie

    March 29, 2012 at 12:39 pm

    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

      Yes it would work! :)

  126. Gretchen

    March 29, 2012 at 12:31 pm

    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.

  127. Sarah

    March 29, 2012 at 12:28 pm

    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!

  128. Alex

    March 29, 2012 at 12:17 pm

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

  129. Colleen

    March 29, 2012 at 12:08 pm

    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

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

  130. Laura

    March 29, 2012 at 11:43 am

    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.

  131. Alex

    March 29, 2012 at 11:19 am

    I had the same question about ground chicken – would that work as well?

  132. cocovolleyball

    March 29, 2012 at 11:05 am

    I’ve made baked chicken katsu in the past and to get the “golden” color, brown/toast the panko in the oven (or frying pan without oil) before coating the meat.

    Thank you for this wonderful recipe Katherine!

  133. janelle weems

    March 29, 2012 at 10:13 am

    Cant wait to make these!..would it also work with the packaged already ground chicken?

    • catherine

      March 29, 2012 at 11:19 am

      Yes, pre-ground chicken works beautifully, and then there is no need to throw it in the food processor!

  134. Makai

    March 29, 2012 at 9:21 am

    Does anyone have a recommendation for a food processor? I think it’s time to buy one!

    • catherine

      March 29, 2012 at 11:22 am

      This is my food processor. I love it! http://astore.amazon.com/weelicious-20/detail/B001413A0Q

      • Makai

        March 29, 2012 at 7:51 pm

        Thank you for the recommendation! It can be tough picking out appliances so recommendations are the way to go for me!

    • Sabrina MacDonald

      March 29, 2012 at 11:01 am

      Maybe buying fresh ground chicken as a substitute for the chicken breast that will be processed anyway. However, the oats may leave a chunkier consistency because it won’t be processed as well. It’s certainly worth a try.

    • Kate K

      March 29, 2012 at 10:13 am

      I have a Hamilton Beach 70670. It’s a pretty basic, middle-of-the-road one (about $45 on Amazon), but it’s been great. Does everything I need, and I make a TON of weelicious recipes!

  135. Makai

    March 29, 2012 at 9:20 am

    Oh wow! I gotta try this…most homemade nugget recipes include an egg coating so this is a must try since we have egg allergies. Now I just need a food processor…

    • diane

      March 29, 2012 at 10:31 pm

      see the answer to my question above

  136. diane

    March 29, 2012 at 9:08 am

    any way to make these if you don’t have a food processor?

    • Katie @ Healthnut Foodie

      April 1, 2012 at 10:07 pm

      We just have our local meat market cut the chicken breasts into “nugget” sized pieces. He is very educated and against using ground chicken because of the texture once it has been cooked. Our girls love our version of gluten-free chicken nuggets and the chicken becomes tender enough that even a little one can chew.

      • Eileen

        May 6, 2012 at 7:21 pm

        You can use ground turkey and it works great too – we tried it (our first weelicious recipe to try) and they came out AMAZING!

    • catherine

      March 29, 2012 at 11:22 am

      You can buy ground chicken, or ask at the butcher counter of your local grocery to grind it for you!

    • Kristin

      March 29, 2012 at 11:15 am

      If you don’t want to process the chicken, mix the spices in with the crumb and follow the same steps. My three don’t like the texture of the chicken once it’s been processed and it removes a step and clean up for me.

      I love the spice mix, thanks for a new flavor. Cheers.

  137. Naomi

    March 29, 2012 at 9:06 am

    We’re a veggie family so if I wanted to make tofu (or seitan) nuggets, would I simply substitue out the protein or would I need egg to hold it together?

  138. Amy

    March 29, 2012 at 8:33 am

    I know you mentioned the chicken should be raw and not to cook prior to putting in the processor, but would it make a difference if you did cook chicken first?

    • catherine

      March 29, 2012 at 11:23 am

      If you cook the chicken first it won’t hold together with all the other ingredients, and when you go to bake it the chicken will become overcooked and very rubbery.

  139. Paula @ All Things Moms

    March 29, 2012 at 8:04 am

    Good recipe! I love making homemade chicken nuggets and strips and freezing them for quick dinners or lunches! (I love any recipe that I can make double and freeze to have a quick, healthy meal on another day!) I have a similar recipe that I use and love but it doesn’t have oatmeal so I will have to give this one a try! Thanks for sharing!!

  140. CarrieH

    March 29, 2012 at 7:14 am

    Wow! Super simple! We turn to nuggets on nights when my guy doesn’t like the family dinner. Sometimes I just get tired of making kid friendly food and want parent friendly stuff :)

  141. Grace

    March 29, 2012 at 7:08 am

    Might be a stupid question but should the chicken Breast be cooked prior to puttIng in the food processor?

    • catherine

      March 29, 2012 at 11:24 am

      It should be raw! :)

    • Andreina

      March 29, 2012 at 8:22 am

      I had the same question! :)

    • Susan

      March 29, 2012 at 8:22 am

      No, do not cook chicken before the processor. 375° F for 15 minutes should be enough time to cook nuggets