EASY Homemade Chicken Nuggets with Ground Chicken (ALL Natural)
Homemade chicken nuggets with ground chicken are one of the very best things you can ever make because they are simply natural, wholesome, and absolutely delicious! No need to constantly buy frozen or fast-food nuggets when you can make these for your kids and have a delicious protein packed meal without additives. These CRISPY homemade chicken nuggets with ground chicken are so tasty, tender, and super EASY to make!
I live in “dino nugget” world. My kids love these dinosaur-shaped nuggets as well as fast-food nuggets from time to time. Let me tell you, I have all the love for these nuggets too because they get the kids fed and are already made for you.
BUT….literally, nothing can beat homemade nuggets and these are a real kid-friendly kind.
It doesn’t matter as much to me that I still have frozen nuggets in the fridge, but they DO have additives and extras and things that natural made chicken nuggets don’t have.
It’s a non-negotiable. Homemade chicken nuggets with ground chicken are WAYYYY better in every sense. Natural and before you mention the deep frying…it’s STILL BETTER that frozen and fast-food nuggets.
Don’t be intimidated at the oil because believe me, so many foods we love are fried and when you can’t see how it is actually done, you realize how much healthier it is to fry the chicken nuggets at home with ingredients you are completely aware of.
Lastly, time. Before we get into the time, this homemade nuggets recipe is SO EASY that is shorter than most recipes because there is NO wet batter or double batter process. As long as you have the proper tools, you are good to go. You really can make a lot of these and the reward is so satisfying in flavor and crispiness…so the time is so worth it.
Let’s begin…
What are Homemade Chicken Nuggets with Ground Chicken
Homemade chicken nuggets with ground chicken are better-than-fast-food style that is all natural, elevated, and superior in quality!
They are super easy to make, but only if you have the right equipment!
It will be a life-saver and game changer for you if you have the right food processor and a high heat thermometer for the frying oil.
So in a nutshell, homemade chicken nuggets with ground chicken are going to taste THE BEST if you can ground your own chicken. Don’t worry! It takes one minute to do it and is effortless, I promise!
If you ask why I don’t buy the ground chicken…well you can, but the taste doesn’t compare for me and also, pre-ground chicken sometimes has additives like rosemary oil and other things put in it. Plus, pre-ground chicken is too wet and I really don’t like to use it.
For this recipe, follow the steps and ground the chicken with a food processor and below I also link to exact equipment that I love for my small kitchen that works.
Why make Homemade Chicken Nuggets with ground chicken
- Healthier Ingredients: Homemade chicken nuggets allow you to control the quality of the ingredients, using fresh chicken and healthier alternatives like whole wheat breadcrumbs or baking instead of frying.
- No Additives or Preservatives: Unlike frozen or fast-food nuggets, homemade versions are free from artificial additives, preservatives, and unhealthy fillers.
- Customization: You can customize your nuggets by adding herbs, spices, or dipping sauces to suit your taste preferences or dietary needs, such as gluten-free or low-sodium.
- Better Texture and Flavor: Freshly made chicken nuggets tend to have a more satisfying crunch and juicier texture than their processed counterparts, which can be dry or rubbery.
- Cost-Effective: Making your own chicken nuggets at home is often more affordable in the long run than regularly buying fast food or pre-packaged frozen options.
- Perfect alone, on salads, in sandwich wraps, on skewers, for a party, for a potluck, and so many ways to enjoy these homemade chicken nuggets.
Ingredients
- 2 chicken breasts or use one chicken breast and two thighs
- 1/2 tsp garlic powder
- 1 3/4 tsp salt
- 1 pinch sugar
- 1 dash onion powder
- 1 egg
- 1 cup plain breadcrumbs
- High heat oil – canola, vegetable, or avocado oil for frying
- Salt and Pepper – for sprinkling after frying
- Serve with side of steaming white rice and/or Dipping Sauces – such as ketchup, soyaki, spicy mayo, Japanese sesame sauce, chili, gravy, peanut sauce, and BBQ sauce
Equipment
- Food processor – I use a Breville mini food processor and immersion blender set that is very versatile. The blade is so good…it shreds and grinds perfectly fluffy ground chicken.
- Cutting board and knife
- Bowl – for the ground chicken
- Small Spoon
- Fork – to beat the egg
- Big plate – for the breadcrumbs
- Small Bowl – for the egg
- Thick bottom Pot – for frying; or a deep fryer pot
- High Heat Thermometer – A thermometer is the very best for accuracy and ease. I would highly suggest it to adjust the oil temp.
- Spider Ladle or Long Metal Tongs – to remove the fried nuggets
- Elevated wire Rack – Ensure the cooling rack is high enough so air circulates around it and the steam doesn’t get trapped below the nuggets.
Instructions
- Be sure your chicken is completely dry from water or moisture. Slice it into chunks.
- Add the chicken to the processor and ground it until it is very small ground, but fluffy, not mushy.
- Put the ground chicken in a bowl and add the garlic powder, salt, pinch of sugar, and dash of onion powder. Fold and mix gently with a spoon. You can pan fry a little bit to taste and season with more salt if you prefer.
- Beat the egg in a small bowl. Set aside.
- Now, this is the time to add almost 3″ deep oil to the pot and heat on medium-high to 365 F. Not below 350 F and not higher than 370 F. Stick your high heat thermometer in the pot of oil to observe.
- Take the ground chicken and make some small balls in the palm of your hands and form them as you cook. The shape should be small, bite-size, and definitely smaller than a ping pong ball. This helps with cook time. Be sure they are bite-sized. Do not squeeze them too tight, be gentle when forming the balls. They should be light so they stay fluffy and moist.
- Dip the balls in the egg dip and coat very well.
- Next, take the egg dipped nuggets and place them in the breadcrumbs and gently give a press down so the breadcrumbs attach and also creates a nugget shape. No need to flip, just take the crumbs with your fingers and cover the tops of the nuggets so the breading is attached but also fluffy.
- As soon as the oil is at 350-360 go ahead and gently lift the nuggets from the breadcrumbs and gently place them in the oil. For this, I use my hands or a spoon because tongs will squeeze the nuggets.
- Fry for 2-3 minutes or until you hear loud crackling, then flip the nuggets. Fry another 2 minutes. Remove right away when the loud crackling goes down and the nuggets are very golden. Especially, you don’t want to overcook the nuggets so remove as soon as they are ready. Adjust the flame according to the thermometer so the oil doesn’t heat too high or go too low.
- Remove with the spider ladle, and they should be very golden but not burnt or too dark. Place them on an elevated wire rack. The rack must be very elevated so I use a few ramekins under the rack on top of a baking sheet if you don’t have the right one. If the rack is too low the steam is going to moisten the nuggets.
- Sprinkle salt and pepper to taste. Let them cool for a few minutes and serve or they can stay on the elevated rack until ready to serve so they stay crisp. Plate them after they are cooled, serve with rice, dips, or add them to salads or sandwiches.
Notes
- Use Fresh Chicken: Always opt for fresh chicken breasts or thighs for the best flavor and texture.
- Ground Your Own Chicken: For superior taste and to avoid additives, grind your own chicken with a food processor.
- Keep Ingredients Dry: Make sure your chicken is completely dry before grinding to ensure a better texture and avoid splattering.
- Adjust Seasoning: Feel free to taste the mixture after seasoning and adjust salt and spices to your preference.
- Bite-Sized Portions: Form chicken into small, bite-sized balls for even cooking and perfect portion control.
- Monitor Oil Temperature: Keep the frying oil at a consistent temperature (350-360°F) to achieve the perfect crispness.
- Don’t Overcrowd the Pot: Fry in small batches to maintain the oil temperature and ensure even cooking.
- Listen for the Crackle: Fry until you hear a loud crackling sound, then flip the nuggets for even browning.
- Use a Wire Rack: Allow cooked nuggets to cool on an elevated wire rack to maintain crispiness and avoid sogginess.
- Customize Flavor: Add your favorite herbs and spices to the mixture for a personalized touch.
Add-Ins and Variations for Homemade Chicken Nuggets
Since this is a simple homemade chicken nuggets with ground chicken recipe I would suggest very minor variations to keep the cook method the same. Here are a few ideas and remember to stay away from adding any vegetables or herbs that have moisture and strong flavors.
- Velvet and Add Dark Meat: Add rib meat and also dust the white meat chicken breasts with baking soda for 15 minutes, wash it off, then pat completely dry before grounding. Be very sure they are super patted dry so not water is present. These are extra steps but velveting chicken makes it very extra tender.
Spicy Chicken Nuggets
- Spices: Add cayenne pepper to the mixture for a spicy kick.
Sesame Nuggets
- Sesame Oil and Ginger: Add 1 teaspoon of sesame oil and a dash of ginger powder to the chicken mixture.
Gluten-Free Option
- Gluten-Free Breadcrumbs: Use gluten-free breadcrumbs instead of regular breadcrumbs to make these nuggets suitable for a gluten-free diet.
Different Coatings
- Panko Breadcrumbs: For extra crunch, add panko breadcrumbs instead of just plain breadcrumbs.
- Coconut Crust: Add shredded coconut for a tropical variation and a sweet crunch.
- Thicker Crust: Add a tablespoon of flour and tablespoon buttermilk to the egg dip for a bread-style coating.
How to Serve
Homemade chicken nuggets with ground chicken are a more wholesome alternative to frozen or fast-food nugets and fries…so simple pairings like rice and dips are perfect for serving! It’s low effort without any sacrifice in taste. The nuggets are still the star of the show.
Here are a few more fun ideas when serving this recipe:
Nugget Platter
Perfect for the next sports watching party…create a colorful platter featuring an assortment of sauces and sides. Include a variety of dipping options like ketchup, honey mustard, barbecue sauce, and spicy mayo. Add some fresh veggies like carrot sticks, cucumber slices, and bell pepper strips for a crunchy contrast. Make another batch of nuggets with coconut in the breading.
Nugget Caesar Salad
Transform your nuggets into a hearty salad with romaine and parmesan. Top off the Caesar salad with crispy homemade chicken nuggets for added protein. Drizzle with a light Asian dressing or creamy peanut goma dressing.
Asian Nugget Wraps
Prepare delicious wraps by placing homemade chicken nuggets in a whole wheat or tortilla wrap. Add daikon radish sprouts, avocado, spicy mayo, and tomato. These wraps make for a fun and portable meal! Adjust the ingredients for kids and add things they love.
Questions
What type of chicken should I use for homemade chicken nuggets with ground chicken?
Use chicken breasts for most healthy and lower fat and add thighs and rib meat for more juiciness. I like to mix breast and thighs.
How can I make homemade chicken nuggets crispy without deep-frying?
I have not yet tried these in the air fryer. I will let you know when I do. Deep frying would be the best and most copycat to the nugget flavors we love. It also cooks the chicken quickly, which is what you want to keep them moist and crispy on the outside.
Can I freeze homemade chicken nuggets for later use?
Yes. Freeze in a ziploc and refry or put in the airfryer at 350F for 10-15 minutes.
How do I make homemade chicken nuggets gluten-free?
Use gluten-free breadcrumbs for a gf alternative.
1 Cutting board and knife
1 bowl
1 Small spoon
1 fork
1 Big plate
1 small bowl
1 Thick bottom Pot or frying pot
- 1 High Heat Thermometer A thermometer is the very best for accuracy and ease. I would highly suggest it to adjust the oil temp.
1 Elevated Wire Rack
- 2 chicken breasts or use one chicken breast and two thighs
- ¾ tsp garlic powder
- 1 ¾ tsp salt
- 1 pinch sugar
- 1 dash onion powder
- 1 egg
- 1 cup plain breadcrumbs
- High heat oil canola, vegetable, or avocado oil for frying
- Salt and Pepper for sprinkling after frying
- Serve with side of steaming white rice and/or Dipping Sauces ketchup, soyaki, spicy mayo, Japanese sesame sauce, chili, gravy, peanut sauce, and BBQ sauce
Be sure your chicken is completely dry from water or moisture. Slice it into chunks.
2 chicken breasts or use one chicken breast and two thighs
Add the chicken to the processor and ground it until it is very small ground, but fluffy, not mushy.
Put the ground chicken in a bowl and add the garlic powder, salt, pinch of sugar, and dash of onion powder. Fold and mix gently with a spoon. You can pan fry a little bit to taste and season with more salt if you prefer.
¾ tsp garlic powder, 1 ¾ tsp salt, 1 pinch sugar, 1 dash onion powder
Beat the egg in a small bowl. Set aside.
1 egg
Now, this is the time to add almost 3″ deep oil to the pot and heat on medium-high to 365 F. Not below 350 F and not higher than 370 F. Stick your high heat thermometer in the pot of oil to observe.
High heat oil
Take the ground chicken and make some small balls in the palm of your hands and form them as you cook. The shape should be small, bite-size, and definitely smaller than a ping pong ball. This helps with cook time. Be sure they are bite-sized. Do not squeeze them too tight, be gentle when forming the balls. They should be light so they stay fluffy and moist.
Dip the balls in the egg dip and coat very well.
Next, take the egg dipped nuggets and place them in the breadcrumbs and gently give a press down so the breadcrumbs attach and also creates a nugget shape. No need to flip, just take the crumbs with your fingers and cover the tops of the nuggets so the breading is attached but also fluffy.
1 cup plain breadcrumbs
As soon as the oil is at 350-360 go ahead and gently lift the nuggets from the breadcrumbs and gently place them in the oil. For this, I use my hands or a spoon because tongs will squeeze the nuggets.
Fry for 2-3 minutes or until you hear loud crackling, then flip the nuggets. Fry another 2 minutes. Remove right away when the loud crackling goes down and the nuggets are very golden. Especially, you don’t want to overcook the nuggets so remove as soon as they are ready. Adjust the flame according to the thermometer so the oil doesn’t heat too high or go too low.
Remove with the spider ladle, and they should be very golden but not burnt or too dark. Place them on an elevated wire rack. The rack must be very elevated so I use a few ramekins under the rack on top of a baking sheet if you don’t have the right one. If the rack is too low the steam is going to moisten the nuggets.
Sprinkle salt and pepper to taste. Let them cool for a few minutes and serve or they can stay on the elevated rack until ready to serve so they stay crisp. Plate them after they are cooled, serve with rice, dips, or add them to salads or sandwiches.
Salt and Pepper, Serve with side of steaming white rice and/or Dipping Sauces
- Use Fresh Chicken: Always opt for fresh chicken breasts or thighs for the best flavor and texture.
- Ground Your Own Chicken: For superior taste and to avoid additives, grind your own chicken with a food processor.
- Keep Ingredients Dry: Make sure your chicken is completely dry before grinding to ensure a better texture and avoid splattering.
- Adjust Seasoning: Feel free to taste the mixture after seasoning by pan frying, and adjust salt and spices to your preference.
- Bite-Sized Portions: Form chicken into small, bite-sized balls for even cooking and perfect portion control.
- Monitor Oil Temperature: Keep the frying oil at a consistent temperature (350-360°F) to achieve the perfect crispness.
- Don’t Overcrowd the Pot: Fry in small batches to maintain the oil temperature and ensure even cooking.
- Listen for the Crackle: Fry until you hear a loud crackling sound, then flip the nuggets for even browning.
- Use a Wire Rack: Allow cooked nuggets to cool on an elevated wire rack to maintain crispiness and avoid sogginess.
- Customize Flavor: Add your favorite herbs and spices to the mixture for a personalized touch.
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