If you’re looking for a fun and satisfying way to serve chicken, these crispy Homemade Chicken Nuggets hit the spot. They’re oven-baked or air-fried until golden, coated in cheesy parmesan breadcrumbs, and paired with flavorful dips for the ultimate homemade treat.
These aren’t just for kids either—though little hands will certainly approve. Whether you’re hosting friends, packing lunches, or planning a cozy dinner, these nuggets are a crowd-pleaser that feel just as indulgent as takeout but are way fresher and healthier.
Why You’ll Love These Homemade Chicken Nuggets
- Oven-baked or air-fried for less oil and mess
- Crunchy, golden crust with a cheesy twist
- Family-friendly and freezer-friendly
- Simple ingredients, easy steps
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless, and cut into nugget-sized pieces.
- Greek yogurt – Acts as a “glue” to hold the coating on. Thick Greek yogurt works best.
- Panko breadcrumbs – Extra crispy texture. You can use regular breadcrumbs too.
- Parmesan cheese – Freshly grated adds flavor and helps crisp up the coating.
- Paprika – Smoked or sweet adds a gentle warmth. For extra kick, try cayenne.
- Garlic powder – For depth of flavor.
- Salt & black pepper – Season to taste.
- Oil – Olive, vegetable, or sunflower for drizzling or spraying over the nuggets.
For the Dips
- Honey Mustard – Greek yogurt, runny honey, and wholegrain mustard.
- Sweet Chilli Mayo – Just sweet chilli sauce and mayo mixed together.
Step-by-Step Instructions
Prep the Chicken
Cut chicken breasts into bite-sized pieces. Scissors work great for speed and consistency.
Coat with Yogurt
Toss chicken in Greek yogurt until evenly coated. You can do this in a bowl or use a Tupperware container with a tight lid—just shake it up for easy, mess-free coating.
Make the Breadcrumb Mixture
In another bowl, mix together Panko breadcrumbs, grated parmesan, paprika, garlic powder, salt, and pepper.
Bread the Nuggets
Dip each yogurt-coated chicken piece into the breadcrumb mixture and coat thoroughly. Or add the breadcrumb mix to your Tupperware and shake again!
Bake or Air Fry
Place nuggets on a lined baking tray. Drizzle or spray lightly with oil.
– Bake at 220°C (425°F) for about 20 minutes, or until golden and cooked through.
– For air fryer: Cook at the same temperature for about 15 minutes, checking halfway.
Make the Dips
Mix the honey mustard and sweet chilli mayo in separate bowls while the nuggets bake.
Tips for Perfect Nuggets
- Don’t overcrowd your baking tray or air fryer basket—this keeps the coating crispy.
- Use a spray bottle for oil if you have one—it gives even coverage and a better crunch.
- Parmesan cheese straight from the block melts and crisps better than pre-shredded.
Make-Ahead & Storage Tips
To refrigerate:
Store cooked nuggets in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
To freeze:
Lay cooked and cooled nuggets on a tray and freeze for 1–2 hours. Transfer to a freezer-safe bag or container. Reheat straight from frozen at 180°C (350°F) until hot and crispy.
Serving Ideas
- Family Dinner: Pair with oven chips, salad, or baked beans.
- Lunch Wraps: Toss a few into a tortilla with lettuce and sauce.
- Buffet Style: Serve with multiple dips and other finger foods for a party spread.
- Picnic or Lunchbox: Cold nuggets travel well and are just as tasty on the go.
FAQs
How many does this serve?
Using 4 chicken breasts usually yields enough for 4 people, depending on nugget size.
Can I fry these instead?
Absolutely. Shallow-fry them in a bit of oil until golden and cooked through. Just note it will be messier than baking or air frying.
What if I only have natural yogurt?
It works, but it’s a little runnier. Use slightly less to prevent the coating from becoming too wet.
Final Thoughts
Homemade chicken nuggets are one of those magical meals that feel like a treat, but you control the ingredients. Once you try these crunchy, cheesy bites with a side of homemade dip, you’ll never look at the frozen box the same way again. Batch cook, freeze, and reheat for easy meals whenever cravings hit—because nuggets this good shouldn’t be limited to takeout nights.
Homemade Chicken Nuggets
If you’re looking for a fun and satisfying way to serve chicken, these crispy homemade chicken nuggets hit the spot.
Ingredients
- 50 g panko breadcrumbs
- 30 g grated parmesan
- 2 teaspoons paprika
- 75 g Greek yoghurt
- 3 teaspoons runny honey
- 4 skinless, boneless chicken breasts
- 50 g Greek yoghurt
- 1 teaspoon wholegrain mustard
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Olive oil
- 100 g mayonnaise
- 5 teaspoons sweet chilli sauce
Instructions
- Preheat the oven to 220C or 425F.
- Cut the chicken breasts into evenly sized, bite-sized chunks. Using kitchen scissors makes this quick and easy.
- Place the chicken pieces in a large bowl and mix with the Greek yoghurt until well coated.
- In a separate bowl, combine the breadcrumbs, parmesan, paprika, garlic powder, salt, and pepper.
- Roll each yoghurt-coated chicken piece in the breadcrumb mixture until fully coated.
- Place the nuggets on a baking tray lined with baking paper. Leave space between each piece so they can crisp up properly. You may need two trays if you’re making a big batch.
- Drizzle each nugget lightly with oil or use a spray bottle if you have one—it works beautifully.
- Bake for about 20 minutes or until the nuggets are golden and crisp. Depending on your oven, you might need to add a few extra minutes.
- While the nuggets bake, prepare the dips by mixing together the ingredients for each in separate bowls.
- Carefully arrange the nuggets in the air fryer basket without overcrowding. Depending on your air fryer’s size, you might need to cook them in batches.
- Air fry at 200C or 400F for 15 minutes.
- If you prefer them extra crispy, you can cook them a little longer, but start checking at the 15-minute mark. A meat thermometer is helpful here to make sure they’re cooked through.
- While the nuggets are cooking, mix up the dipping sauces.
- Serve warm with the honey mustard and sweet chilli mayo dips on the side.
Notes
- Greek yoghurt works best because it helps the breadcrumbs stick better. If using natural yoghurt, go light with the quantity as it’s thinner.
- Panko breadcrumbs give the best crunch, but regular or homemade breadcrumbs will also do the job.
- Paprika can be swapped for smoked paprika, chilli flakes, or a small pinch of cayenne if you want more heat or a smoky kick.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 538Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 121mgSodium 588mgCarbohydrates 22gFiber 1gSugar 11gProtein 43g
All Chicken Recipes.com, 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.