Homemade Chicken Nuggets (Freezer Meal – 50 Nuggets in 22 Minutes)
Ultra-crispy homemade chicken nuggets that stay juicy thanks to secret panade. Freezer-friendly batch makes 50 nuggets with 3 dipping sauces.
Equipment
- 1 Baking sheet parchment-lined
- 1 Air fryer or oven
- 1 Shallow bowls for breading
Ingredients
- 2 lbs ground chicken or grind breasts+thighs 70/30 |
- 6 Tbsp milk |
- 2 slices white bread torn (½ cup) | OR ½ cup breadcrumbs
- 1½ tsp garlic salt
- ¼ tsp black pepper
- 2 eggs | for mixture
- 1 | egg | for breading |
- 2 cups | Panko breadcrumbs | |
- ½ cup | grated Parmesan | |
- 4 tsp | dried parsley | |
- 6 Tbsp | melted butter | OR oil spray
- ½ cup | mayo | Honey Mustard |
- 3 Tbsp | honey | Honey Mustard |
- 2 Tbsp | mustard | Honey Mustard |
- ½ cup | mayo | Big Mac Style |
- 2 Tbsp | relish | Big Mac Style |
- 1 Tbsp | vinegar | Big Mac Style |
- 1 tsp | paprika | Big Mac Style |
- ½ cup | ketchup | Sweet & Sour |
- ¼ cup | sugar | Sweet & Sour |
- 2 Tbsp | vinegar | Sweet & Sour |
- 1 tsp | soy sauce | Sweet & Sour |
Instructions
- In microwave-safe bowl, combine bread, milk, garlic salt. Microwave 30 seconds, mash into panade.
- Add ground chicken, 2 eggs, pepper to panade. Mix gently. Test cook 1 tsp for seasoning.
- Scoop tablespoon portions, flatten into 50 nuggets on parchment-lined baking sheet.
- Egg wash → Panko/Parmesan/parsley mix → double dip for extra crunch. Place on sheet.
- Oven: 425°F, 18 min (butter brushed). Air Fryer: 400°F, 12 min (spray basket). Pan Fry: 350°F oil, 4 min/side.
- FREEZE: Flash freeze raw 2h → bags (1 month). Cook frozen: +4 min oven/air fryer.
Notes
Freezer-friendly: Cook from frozen (+4 min). Kids love shaping nuggets. 3 sauces included.