Homemade Chicken Nuggets with Ground Chicken

Chicken nuggets have always had a soft spot in my kitchen—not just because they’re a kid favorite, but because I secretly (okay, not-so-secretly) love them too. But instead of grabbing a frozen pack from the store, I started making my own homemade baked chicken nuggets with ground chicken, and let me tell you—it changed the game for quick lunches, school meal prep, and even late-night snacking.

These are golden, crispy on the outside, juicy inside, and packed with real flavor. Plus, you can tweak them to be gluten-free without sacrificing taste. They freeze like a dream and reheat beautifully, which means I usually keep a stash in my freezer at all times.

Why I Keep Coming Back to These Nuggets

This whole recipe started when I was trying to cut back on overly processed food and realized how easy it is to make nuggets at home. Once I saw how much better they tasted—and how I knew exactly what was going in them—I was hooked.

I also needed something that worked for gluten-free friends and family. Swapping in gluten-free bread and breadcrumbs was effortless and the result? Nuggets that nobody could tell were “adjusted.” Even kids gobbled them up without a second thought.

What I love most is how versatile they are. I’ve thrown them into wraps, chopped them over salads, and yes, eaten them straight from the tray while standing at the counter. We’ve all been there.

What You’ll Need to Make Them

You don’t need anything fancy. Just simple, straightforward ingredients—most of which you probably already have hanging around in your pantry or fridge.

• Ground chicken breast – If I can’t find ground chicken breast at the store, I’ll just pulse boneless chicken breasts in my food processor a few times. Works great.

• A slice of bread – I go with gluten-free white bread, but any soft sandwich bread will do.

• Unsweetened almond milk – This is just my go-to. Use regular milk if that’s what you have.

• Plain breadcrumbs – Gluten-free ones work well here too. You could even crush rice crackers in a pinch.

• Paprika, onion powder, garlic powder, kosher salt, ground mustard – These give the nuggets that familiar flavor you expect. Don’t skip the ground mustard—it adds something special.

• Olive oil spray – Or any non-stick spray to get that golden crisp.

• Egg – Helps everything hold together and coats the nuggets nicely before baking.

Step-by-Step: How I Make Them

Preheat your oven to 425°F and line a baking sheet with parchment paper. I always place a wire rack on top and give it a good spray with cooking spray—this lets the heat hit all sides of the nuggets, giving you a crispier result without deep frying.

While the oven warms up, soak the slice of bread in about ½ cup of almond milk. Let it get soft and mushy—it’ll help bind the nuggets without needing extra breadcrumbs.

While the bread softens, I get everything else ready:

• Whisk the egg with the rest of the milk in one bowl (this is your wet dip).

• Stir the spices into the breadcrumbs in another bowl (your dry dip).

• Mix the ground chicken in a separate bowl with the soaked bread and a sprinkle of seasoning. Use your hands—it’s messy but totally worth it.

Form the nuggets using a tablespoon of the meat mixture at a time. Flatten them a little so they cook evenly—they should look like small, chubby ovals. You’ll get about 16 nuggets from this batch.

Then, coat each nugget: dip in the seasoned breadcrumbs, into the egg mixture, then back into the breadcrumbs. Double dipping gives them a nice crust.

Place them on your wire rack, spray the tops with oil, and bake for 15 minutes, flip carefully, spray again, and bake another 15 minutes. You’re looking for a crispy golden outside and an internal temp of 165°F.

Let them rest a few minutes before you pull them off the rack (use a spatula so they don’t stick), then serve with your favorite dipping sauce.

Why I Love Having These in the Freezer

I try to double the batch and freeze half because these reheat so well. Whether it’s tossing them in the air fryer, popping them in a hot oven, or nuking a few in the microwave when I’m desperate—they hold up.

They’re perfect for:

• Busy weekday lunches when I don’t have energy to cook from scratch

• Quick dinner sides alongside mashed potatoes or a salad

• Tucking into wraps or bowls for a no-fuss meal

• Lunchboxes for kids who prefer finger food

They’re basically my “I don’t know what to make” backup plan.

Little Tips That Make a Big Difference

• Shape matters: Don’t make them too thick, or they won’t cook through evenly.

• Wire rack is key: It helps the bottom get crispy too. If you don’t have one, flip them more often.

• Season the breadcrumbs generously: It’s where a lot of the flavor comes from.

• Watch the timing: Don’t overbake or they’ll dry out. Check with a thermometer if unsure.

Serving Ideas That Go Beyond Ketchup

While ketchup is classic, we’ve also dipped these nuggets into:

• Spicy mayo

• Honey mustard

• Garlic yogurt sauce

• Buffalo sauce with a little ranch on the side

Sometimes I’ll toss them in a little BBQ sauce and stick toothpicks in them for an easy party snack. Or slice them over a Caesar salad when I want something crunchy and satisfying.

How to Store Leftovers

Once cooled, pack any leftovers into an airtight container and pop them in the fridge for up to 4 days. I layer parchment between them so they don’t stick together.

For freezing, I spread the cooked nuggets out on a tray to flash-freeze for about 30 minutes, then pack them into a freezer bag. They’ll keep well for a couple of months.

To reheat, I toss them straight into the air fryer or bake at 375°F until warm and crisp again.

Homemade Chicken Nuggets with Ground Chicken

Yield: 16

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These homemade baked nuggets made with ground chicken are a game-changer. They’re oven-crisped to golden perfection, packed with flavor, and made with wholesome ingredients you probably already have in the pantry.

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Ingredients

For the Chicken Mixture:

• 1 lb ground chicken breast
• 1/2 cup unsweetened almond milk
• 1 slice white sandwich bread (gluten-free, if needed)
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp dry mustard powder

For the Coating:

• 1.5 cups plain breadcrumbs (gluten-free if needed)
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground mustard
• 1.5 tsp kosher salt
• 1 egg
• 1/2 cup unsweetened almond milk

Instructions

1. Start by preheating your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Give the rack a good spray with cooking oil so nothing sticks later on.
2. In a small bowl, soak the slice of bread in almond milk until it's soft and mushy. While that’s happening, mix the ground chicken in a large bowl with salt, garlic powder, onion powder, paprika, and mustard powder. Once the bread is fully soaked, tear it into pieces and fold it into the chicken mixture using your hands until everything is well combined.
3. Scoop out heaping tablespoons of the mixture—aim for about 16 portions. Shape each one into a nugget—something between a mini patty and a flattened meatball works great.
4. Now for the coating. Whisk the egg with almond milk in one bowl. In a separate bowl, stir together the breadcrumbs with salt, garlic powder, onion powder, paprika, and mustard.
5. Take each nugget and coat it in the breadcrumb mixture, then dip it into the egg wash, and back again into the breadcrumbs for a good double layer of crunch.
6. Place the coated nuggets on the prepared wire rack and mist them with a little more cooking spray. Bake for 15 minutes, then flip them gently and give them another spray. Return to the oven for another 15 minutes, or until golden and cooked through.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 317mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 9g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Quick FAQs

Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works just as well and tastes just as good.

Do I have to use a wire rack?
Not strictly, but it really helps with even baking. If you don’t have one, flip the nuggets a few times during baking.

Can I pan-fry these instead?
Sure! Just use a non-stick pan with a bit of oil and cook over medium heat until golden and cooked through.

How do I make this egg-free?
Try using a bit of plain yogurt or even mayo in place of the egg for binding.

Let me know if you try these—I’d love to hear how you served them or if your little ones gave them the thumbs-up. These nuggets have saved me more times than I can count, and I hope they become a freezer staple in your home too.

Try other Ground Chicken recipes:

• Thai Ground Chicken
• One-Pan Ground Chicken and Rice
• Ground Chicken Kabob