I didn’t eat fast food growing up, so chicken nuggets have never been my favourite thing to eat. But, the other day, I had a huge craving for them. I decided to accept the challenge! I am going to make homemade chicken nuggets. They are easy to make, which is the best thing about them! I made three batches of these this week, and they are still delicious!
HOW MANY CHICKEN NUGGETS DOES THE RECIPE CONTAIN?
This recipe made approximately 24 nuggets using one boneless skinless chicken breast. The chicken breast I used weighed in at 2/3 lb., so the yield will vary depending on how large your breast is. Assuming you will be enjoying something side-by (such as the fresh vegetables shown in my photos), I have set the serving size at six portions.
WHY IS YOGURT IN CHICKEN NUGGETS??
Weird, right? It works. It works. Buttermilk is a common ingredient in baked and fried chicken. But I didn’t have any buttermilk, nor did I want it. I used plain Greek yoghurt instead. It is similar to buttermilk, but it is made from cultured milk products that give the nuggets additional flavour and help keep them moist and tender. You can trust me.
Plain yoghurt, not Greek-style yoghurt, can also be used. It will just take less water to thin it.
CAN I MAKE THEM GLUTEN-FREE?
You can make gluten-free breadcrumbs. Despite this, I haven’t tried this recipe with gluten-free breadcrumbs. However, I don’t believe the lack of gluten should impact the texture.
WHAT DO LEFTOVERS DO?
My leftover nuggets were still good the next day. I enjoyed them quite a lot, but they are not crispy anymore. They are just as delicious, tender, and juicy!
What is a “NEUTRAL OIL?”
A neutral oil can be any cooking oil without a strong flavour. This allows you to choose the best oil that suits your budget and diet. Grapeseed oil was what I used today. But, you could also use light olive oil, canola, sesame oil, or any other light oil.
HOMEMADE CHICKEN NUGGETS
These homemade baked chicken nuggets are delicious as a snack or meal. They are crisp on the outside and tender and juicy inside.
Prep time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Each serving: 6 nuggets
- 1 cup plain breadcrumbs ($0.25)
- 1/2 teaspoon garlic powder ($0.05).
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.02)
- 2 Tbsp neutral oil ($0.08)
- 1/3 cup Greek Yogurt ($0.29)
- 1/8 tsp salt ($0.01)
- 3 Tbsp water (0.00).
- 1 boneless, skinless chicken breast (about 1/3 lb. ($2.79)
- Pre-heat the oven to 425oF. Place a cooling rack or two on a baking sheet to keep the nuggets warm while they bake.
- Combine the breadcrumbs with garlic powder, smoked paprika and salt in a large bowl. Mix all ingredients until well combined. The oil can be drizzled over the breadcrumbs, stirring the mixture until it is coated with oil. The breadcrumbs should look similar to damp sand
- Mix the Greek yoghurt, salt and water in a small bowl until smooth. The yoghurt should have a consistency similar to buttermilk, heavy cream or other dairy products. The yoghurt should be thick enough for the chicken to coat.
- Cut off any excess fat from the breast of the chicken and then slice it into smaller pieces, approximately 3/4- to 1-inch. A 2/3 lb. Chicken breast should be cut into 22-24 pieces.
- Dip each piece in the yoghurt slurry and then roll it in the seasoned dough mixture until coated. Each coated nugget should be placed on a wire cooling rack.
- After coating all the chicken pieces, place the baking sheet in the oven. Bake for 23-25 minutes or until golden brown around the edges.
- Let the chicken nuggets cool in the oven for about 3-5 minutes before serving.
Serving Size: 1 Serving Calories: 279.83 Kcal Carbohydrates: 22.05 G Protein: 22.9 G Fat: 10.68g Sodium: 641.85mg Fiber: 2.03 g