Homemade Chicken Nuggets

Last Updated on November 9, 2019. Originally Posted on July 29, 2015 By Amanda Formaro

If you’ve ever wanted to try your hand at making chicken nuggets at home, you’ve hit the jackpot with this recipe. These chicken nuggets tastes just like McDonald’s but because you make them completely from scratch, you know exactly what is going into them. Grab the kids and make these today!

I have made these chicken nuggets several times now and each time they are met with rave reviews from my family and friends. I’ve shared this recipe with others too and they have had great success as well! I encourage you to try it and let me know what you think.

The most popular question about this recipe is “is the chicken raw or cooked when you run it through the food processor?”

The chicken is raw, not cooked.

First you’re going to cut some boneless chicken breasts into cubes, then run them through the food processor.

NOTE: The food processor pictured above is a cheap $70 model. It lasted me less than a year.

The bowl (with the handle) broke three times – I had to order it from the manufacturer each time. By the time I got done paying for replacement bowls I could have bought a bigger, better machine.

So I bought a Cuisinart 12-cup food processor

that I absolutely LOVE. It works fantastic and it’s easy to clean. Only wish I had done it sooner!

Here’s what it looks like when it’s done.

Mix together the salt, pepper, onion powder, oregano and parsley.

Sprinkle it over the ground up chicken in a bowl and mix it all up.

Whisk the eggs in a bowl.

Mix the flour and salt in another bowl.

Use a cookie scoop to measure out chicken balls. Ha ha.

Roll the balls smooth and get everything together. You’ll need your bowl of whisked eggs, your bowl of flour mixture, the chicken balls and an empty plate.

First roll a chicken ball in flour.

Coat the floured ball with egg.

Coat it in flour again. I found that the best way to do this was to actually use one hand for the egg and the other hand for the flour so that the flour doesn’t end up clumping all over your egg-y wet fingers.

Then place the flour chicken ball on a plate and gently flatten it with your fingers.

I used my fryer set at 365F, but you can use a cast iron Dutch oven or even a heavy bottomed sauce pan too.

In my fryer it took about 7.5 minutes, I flipped them over halfway through. Drain them on paper towels.

Take a bite.