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The best ways to make chicken nuggets at home - 8 recipes

 

I have yet to meet a child (or more honestly speaking an adult) who does not appreciate a succulent batch of chicken nuggets. Although the obsession generally begins in childhood, captivated by the colorful ads of their almighty king; Ronald McDonald, it is one that can truly stand the test of time. At the near ancient age of 23, I am proud to state that chicken nuggets remain a staple in my diet. If you are one of the few narrow minded individuals who are about to judge , I urge you to first visualize my most coveted chicken nugget recipe; tender chicken breasts carefully chopped and crusted in Miss Vickie’s Sweet Chili and Sour Cream potato chips, dipped in a tangy homemade Honey-Mustard Mayonnaise- Dijon sauce. 
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Top rated Chicken nuggets recipes

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1. Heat oven to 475. Line a baking sheet with foil and spray with cooking spray

  • 1 lb chicken tenderloins, cut into pieces
  • 1 cup buttermilk
  • 1/2 cup grated zucchini, squeezed dry with a paper towel
  • 2 cups cornflakes, finely crushed
  • 1/4 cup cornmeal
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
4.5/5 (15 Votes)

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Extremely kid-friendly meal!! Simple to prepare, tasty, inexpensive ingredients, and they LOVE them!

  • 1 cup crushed cornflakes
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup prepared Ranch salad dressing
  • 1 pound boneless skinless chicken breasts, cut into 1-
  • inch cubes
  • Additional Ranch dressing, or dipping sauce of your choice
4.2/5 (34 Votes)

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1. Preheat oven to 450 degrees F

  • 2 lb. ground chicken
  • 1 bag regular potato chips, crushed
  • 1 egg
4.4/5 (14 Votes)

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combine the pork rinds, salad dressing mix, coconut flour and salt and pepper in a bowl

  • 2 bag plain pork rinds, ground up fine
  • 2 envelope ranch salad dressing mix
  • 1/2 cup coconut flour
  • salt and pepper to taste
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 5lb. bag of chicken tenders cut into chunks
  • vegetable oil for frying
0/5 (0 Votes)

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Preheat oven to 400 degrees F (200 degrees C)

  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup butter, melted
1/5 (1 Votes)

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1) Combine first seven ingredients in a bowl

  • 1 pound ground chicken, preferably organic
  • 1.25 cups onion, peeled and diced
  • 1 cups apple, preferably organic, peeled and grated
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 2 cups frozen spinach, preferably organic
  • 1 cup dried bread crumbs, homemade or store-bought, or panko crumbs work as well
  • 2 cups canola or grapeseed oil for frying
0/5 (0 Votes)

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Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper

  • 1 pouch onion soup mix
  • 2/3 cup dry bread crumbs
  • 1/8 tsp. pepper
  • 2 egg whites
  • 2 Tbsp. water
  • 1 1/2 lbs. boneless, skinless chicken breasts
0/5 (0 Votes)

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Place chicken nuggets in greased 11x7 baking dish

  • 13 1/2 oz. pkg. frozen chicken nuggets
  • 1/3 c. grated Parmesan cheese
  • 26 1/2 oz. can spaghetti sauce
  • 4 oz. shredded Mozzarella cheese
  • 1 tsp. Italian seasoning
2/5 (8 Votes)

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