Easy Chicken Nuggets
I make these easy homemade chicken nuggets a lot! My young son loves them, and honestly, so do I! To make things extra easy, I use potato chips for the coating and then bake them in the oven until crispy. You’ll only need three ingredients for this chicken nugget recipe! Instead of frying them in oil, I bake them in the oven so the cleanup is also stress-free. For more recipes like this one, see our easy popcorn chicken! I love serving these homemade nuggets with one of our easy homemade sauces, such as this creamy honey mustard sauce, our easy ketchup, or my sweet and tangy BBQ sauce. Key Ingredients Chicken: For this recipe, I’ve used both chicken breasts and thighs. Chicken thighs are a bit more tender, but both work well! Potato Chips: Use your favorite kind! I love dill pickle or sour cream and onion for extra flavor. I also love that potato chips make this a gluten-free breading (although, I recommend checking the package before using to make sure it is GF certified). Egg: This helps the crushed chips stick to the chicken. We’re skipping the fancy breading (with flour, egg, and breadcrumbs), so just a beaten egg will do. Chicken: For this recipe, I’ve used both chicken breasts and thighs. Chicken thighs are a bit more tender, but both work well! Potato Chips: Use your favorite kind! I love dill pickle or sour cream and onion for extra flavor. I also love that potato chips make this a gluten-free breading (although, I recommend checking the package before using to make sure it is GF certified). Egg: This helps the crushed chips stick to the chicken. We’re skipping the fancy breading (with flour, egg, and breadcrumbs), so just a beaten egg will do. How to Make Chicken Nuggets at Home To make my potato chip-crusted chicken nuggets, cut your chicken into nugget-sized pieces and dip them into a whisked egg (or egg whites). Roll the chicken in crushed potato chips until well coated, and bake until crispy. I’ve also included tips for making these in your air fryer in the recipe below! These homemade chicken nuggets couldn’t be simpler! Serve them with your favorite sauce or a side of fries. Here’s our recipes for crispy baked French fries and our favorite baked sweet potato fries (don’t forget the homemade fry sauce). Easy Chicken Nuggets PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins Forget store-bought, frozen nuggets! This kid (and adult) approved homemade chicken nuggets recipe is so easy, and the secret is that crispy potato chip coating! Makes 4 servings You Will Need 1 ¼ pounds (566g) skinless, boneless chicken breast or thighs 5 ounces (141g) favorite potato chips, 3 heaping cups 1 large egg, see notes Nonstick cooking spray or olive oil Directions 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. See below for using an air fryer. 2Add the potato chips to a resealable bag, then crush them into bits using a rolling pin. You can also add to a food processor and pulse until crumbled. Add the crushed potato chip crumbles to a wide bowl. 3Beat the egg in a separate bowl. 4Cut the chicken into 1-inch pieces (about 24 pieces). 5With one hand, dip a piece of chicken into the beaten egg. Shake any excess egg off to prevent soggy nuggets. Roll the chicken into the crushed potato chips with your other hand or kitchen tongs and place them onto the prepared baking sheet. Repeat with the remaining pieces of chicken. 6Spray the tops of the chicken with nonstick cooking spray or add a drizzle of olive oil. 7Bake for 15 minutes, flip, and then bake until an internal thermometer inserted into the chicken reads 165°F, another 8 to 12 minutes more. 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. See below for using an air fryer. 2Add the potato chips to a resealable bag, then crush them into bits using a rolling pin. You can also add to a food processor and pulse until crumbled. Add the crushed potato chip crumbles to a wide bowl. 3Beat the egg in a separate bowl. 4Cut the chicken into 1-inch pieces (about 24 pieces). 5With one hand, dip a piece of chicken into the beaten egg. Shake any excess egg off to prevent soggy nuggets. Roll the chicken into the crushed potato chips with your other hand or kitchen tongs and place them onto the prepared baking sheet. Repeat with the remaining pieces of chicken. 6Spray the tops of the chicken with nonstick cooking spray or add a drizzle of olive oil. 7Bake for 15 minutes, flip, and then bake until an internal thermometer inserted into the chicken reads 165°F, another 8 to 12 minutes more. Air Fryer Chicken Nuggets 1Place the coated chicken nuggets in your air fryer basket in a single layer. Spray them lightly with cooking spray. Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown). Air Fryer Chicken Nuggets 1Place the coated chicken nuggets in your air fryer basket in a single layer. Spray them lightly with cooking spray. Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown). Adam and Joanne's Tips Storing: Store leftover nuggets in an airtight container in the fridge for up to 4 days. Or, freeze the cooked, cooled nuggets on a sheet pan for an hour or two until solid. Then, transfer them to an airtight container and freeze them for up to 3 months. To reheat, bake in a preheated 400°F oven for 10 to 15 minutes or air fry at 390°F for 4 to 7 minutes. One egg is usually enough. If you run out, whisk a second egg into the bowl. For crispier chicken nuggets, insert a wire baking rack into a rimmed baking sheet. Then, bake the nuggets on top of the wire rack. Since air flows around the chicken, there is no need to flip the chicken. Recipe inspired by Gimme Some Oven. The nutrition facts provided below are estimates. We assumed full-fat salted potato chips. For fewer calories and fat, use baked chips. Storing: Store leftover nuggets in an airtight container in the fridge for up to 4 days. Or, freeze the cooked, cooled nuggets on a sheet pan for an hour or two until solid. Then, transfer them to an airtight container and freeze them for up to 3 months. To reheat, bake in a preheated 400°F oven for 10 to 15 minutes or air fry at 390°F for 4 to 7 minutes. One egg is usually enough. If you run out, whisk a second egg into the bowl. For crispier chicken nuggets, insert a wire baking rack into a rimmed baking sheet. Then, bake the nuggets on top of the wire rack. Since air flows around the chicken, there is no need to flip the chicken. Recipe inspired by Gimme Some Oven. The nutrition facts provided below are estimates. We assumed full-fat salted potato chips. For fewer calories and fat, use baked chips. Nutrition Per Serving Serving Size 1/6 of the recipe, 4 nuggets / Calories 277 / Total Fat 13g / Saturated Fat 1.8g / Cholesterol 99.9g / Sodium 204mg / Carbohydrate 15.4g / Dietary Fiber 0.9g / Total Sugars 0.1g / Protein 24.1g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Sloe Gin Fizz Next Post: Our Favorite Bolognese