Easy Chicken Nuggets

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

Recently I made these on Facebook Live, 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.

Easy Chicken Nuggets from weelicious.com

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?

comment on this post

Easy Chicken Nuggets (24 Nuggets)

Prep Time: 15 mins Cook Time: 15 mins

egg free

nut free

Ingredients

  • 1 pound boneless, 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

Preparation

1. Preheat oven to 375° F.

2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.

3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.

4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.

5. Gently press nuggets into bread crumbs to evenly coat them.*

6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.

7. Lightly spray nuggets with cooking spray.

8. Bake for 15 minutes and serve.**



* 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.

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

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

194 comments

  • Grace

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

    leave a comment

    • Susan

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

      leave a comment

    • Andreina

      I had the same question! :)

      leave a comment

    • Catherine

      It should be raw! :)

      leave a comment

  • CarrieH

    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 :)

    leave a comment

  • Paula All Things Moms

    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!!

    leave a comment

  • Amy

    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?

    leave a comment

    • Catherine

      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.

      leave a comment

  • Naomi

    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?
    Thanks!

    leave a comment

  • Diane

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

    leave a comment

    • Kristin

      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.

      leave a comment

    • Catherine

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

      leave a comment

  • Makai

    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...

    leave a comment

    • Diane

      see the answer to my question above

      leave a comment

  • Makai

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

    leave a comment

    • Kate K

      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!

      leave a comment

    • Sabrina MacDonald

      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.

      leave a comment

    • Catherine

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

      leave a comment

  • Janelle Weems

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

    leave a comment

    • Catherine

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

      leave a comment

  • Cocovolleyball

    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!

    leave a comment

  • Alex

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

    leave a comment

  • Laura

    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.

    leave a comment

  • Colleen

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

    leave a comment

    • Catherine

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

      leave a comment

  • Alex

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

    leave a comment

  • Sarah

    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!

    leave a comment

  • Gretchen

    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.

    leave a comment

  • Katie

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

    leave a comment

    • Catherine

      Yes it would work! :)

      leave a comment

  • Tamara

    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?

    leave a comment

    • Catherine

      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.

      leave a comment

  • Misty

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

    leave a comment

  • Kristin

    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.

    leave a comment

  • Regina

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

    leave a comment

  • Nancy

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

    leave a comment

  • Pmymay Pearltrees

    [...] Easy Chicken Nuggets | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood... 1/2 Tsp Kosher Salt 3/4 Cup Panko Bread Crumbs 1/4 Tsp Onion Powder [...]

    leave a comment

  • Brandy

    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!

    leave a comment

  • Sara

    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.

    leave a comment

  • Amanda B

    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!

    leave a comment

    • Amanda B

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

      leave a comment

  • Alex

    What dipping sauce do you use?

    leave a comment

    • Catherine

      I served these with ketchup and mustard!

      leave a comment

  • Jami

    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?

    leave a comment

    • Molly

      Cook them two minutes longer.

      leave a comment

  • Kitkat

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

    leave a comment

    • Catherine

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

      leave a comment

  • Mary Oxendine

    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!

    leave a comment

  • Sarah

    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!

    leave a comment

    • Catherine

      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!

      leave a comment

  • Regina

    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!

    leave a comment

    • Catherine

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

      leave a comment

  • Cathie

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

    leave a comment

  • Jen

    no offense but these were disgusting. :(

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

    leave a comment

    • Catherine

      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?

      leave a comment

  • Clare

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

    leave a comment

  • Katherine

    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!!

    leave a comment

  • Naomi G.

    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.

    leave a comment

  • Julia H

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

    leave a comment

    • Catherine

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

      leave a comment

  • Ellen

    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.

    leave a comment

    • Catherine

      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!

      leave a comment

  • Brandi

    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.

    leave a comment

  • Ellen

    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.

    leave a comment

    • Ellen

      Hey another me!

      anyway I will have to try the veggie one! do you use raw veggies?

      leave a comment

  • Elizabeth

    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!

    leave a comment

  • Michele

    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.

    leave a comment

    • Kelsey

      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!

      leave a comment

  • Michele

    Also \"disgusting\" is just a rude word to use about someone's recipe, regardless of what precedes it.

    leave a comment

  • Asmaa Moussa

    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

    leave a comment

    • Catherine

      Freeze after coating in bread crumbs!

      leave a comment

  • Asmaa Moussa

    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??

    leave a comment

    • Catherine

      Here are recipes that are good for 10 months and older: http://b12.ba4.myftpupload.com/category/recipes-10-12-months/

      And here are recipes that are appropriate for toddlers! http://b12.ba4.myftpupload.com/category/toddler-bites/

      leave a comment

  • Lynnae

    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!!

    leave a comment

  • Rach

    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 :-)

    leave a comment

  • Casey

    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!

    leave a comment

  • Sue

    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!

    leave a comment

  • Gary

    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.

    leave a comment

  • Nicki

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

    leave a comment

  • Layla

    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!

    leave a comment

    • Catherine

      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.

      leave a comment

  • Lissy

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

    leave a comment

    • Ashli

      i used a \"magic bullet\" to mix ingredients and that worked great.

      leave a comment

  • 50 Reflux Friendly Recipes For Kids

    [...] Homemade Chicken Nuggets [...]

    leave a comment

  • Rebecca

    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!!

    leave a comment

    • Catherine

      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!

      leave a comment

  • Lora D.

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

    leave a comment

  • Kiki

    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!

    leave a comment

  • Angela

    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.

    leave a comment

  • Friba

    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?

    leave a comment

    • Catherine

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

      leave a comment

    • Ashli

      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...

      leave a comment

    • Rebecca

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

      leave a comment

  • Catherine McCord's Keys To The Kitchen Aida Mollenkamp

    [...] pasta sauce, ripe fruit, raw vegetables, pesto, muffins, waffles, lasagna, pancakes, veggie or chicken nuggets and [...]

    leave a comment

  • Laura

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

    leave a comment

  • Em.K

    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?

    leave a comment

    • Catherine

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

      leave a comment

  • Brenda

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

    leave a comment

    • Catherine

      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! :)

      leave a comment

  • Abernathy Dickson

    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.

    leave a comment

  • In Memory: Easy Chicken Nuggets! « Daddy's Tractor

    [...] Weelicious Easy Chicken Nuggets Share this:TwitterFacebookPinterestLike this:LikeBe the first to like this. Categories: Animals, Family | Tags: chickens, farm family, food, recipes | Leave a comment [...]

    leave a comment

  • rzuniga31

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

    leave a comment

    • Catherine

      Right!

      leave a comment

  • Katherine

    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.

    leave a comment

  • Dawn Sullivan

    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.

    leave a comment

  • Diana Scroggie

    Fantastic recipes

    leave a comment

  • Porsche

    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!

    leave a comment

    • Catherine

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

      leave a comment

  • Marian Jaro

    Please send me weekly newsletters

    leave a comment

  • Meghna

    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!

    leave a comment

  • Yulia

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

    leave a comment

    • Catherine

      You could use mashed potatoes!

      leave a comment

    • Kendra

      I used quinoa flakes and they worked great!

      leave a comment

  • Chicken Nuggets Dinner Intervention

    [...] you to Sara from our Facebook community who shared this wonderful recipe for chicken nuggets from Weelicious that her son [...]

    leave a comment

  • Our Food Journey, Part 3: Getting Kids To Embrace Real Food LiveSimply

    [...] eat foods that do so. Replace items like frozen chicken nuggets with homemade nuggets, here and here are great recipes our family enjoys. Make homemade french fries in place of the ones you used to [...]

    leave a comment

  • Aurora

    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.

    leave a comment

    • Amanda

      Aurora--

      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!

      leave a comment

  • Real Food Meal Plan: April 22-28 LiveSimply

    [...] Homemade Chicken Nuggets with baked sweet potatoes and steamed broccoli/ carrots (with butter) [...]

    leave a comment

  • Jillian

    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.

    leave a comment

  • Kristi

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

    leave a comment

    • Catherine

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

      leave a comment

  • Catherine Kem

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

    leave a comment

  • Catherine Kem

    I can't wait to learn more!

    leave a comment

  • Karin

    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!

    leave a comment

  • Maria

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

    leave a comment

    • Catherine

      Raw chicken! :)

      leave a comment

  • Christina Santowasso

    Can I cook these and then freeze them?

    leave a comment

    • Catherine

      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!

      leave a comment

  • Lyla

    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!

    leave a comment

  • Lyla

    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!

    leave a comment

  • Lyla

    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!

    leave a comment

  • Lyla

    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!

    leave a comment

  • Barbara

    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.

    leave a comment

  • Toddler Food: Protein Chasing Teal

    [...] Easy chicken Nuggets [...]

    leave a comment

  • Laura

    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?

    leave a comment

    • Catherine

      The mashed potato version is the recipe in the cookbook!

      leave a comment

  • Jilian Brown

    Chicken nuggets

    leave a comment

  • Danielle

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

    leave a comment

  • Susy

    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

    leave a comment

  • Tiff

    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.

    leave a comment

  • Round Two: The Food Saga Continues The Neurotic Optimist

    […] I made mashed potatoes, steamed broccoli, apple slices and Easy Chicken Nuggets. The woman who wrote the recipe promised these things would be similar to, but even better than the […]

    leave a comment

  • Jennifer

    Could you make the salmon nuggets this way?

    leave a comment

    • Catherine

      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.

      leave a comment

  • Adrimolina

    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

    leave a comment

  • Christina

    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 (=

    leave a comment