This recipe makes a batch of homemade Chicken Nuggets with parmesan breadcrumbs. They’re oven baked (or air fried) for a light, crispy, succulent nugget that’s impossible to resist.
Homemade Chicken Nuggets aren’t just for kids—everyone enjoys tender, golden bite-sized pieces when they’re freshly made.
I regularly make a batch of these juicy, crunchy nuggets when we want a treat without ordering takeaway.
Why you’ll love this Chicken Nuggets recipe
⭐️ Oven-baked with a super-crunchy coating
⭐️ Healthy, tender pieces of juicy chicken
⭐️ Perfect for a family meal or a party platter
Sarah’s notes
Serving Chicken Nuggets for dinner after school gets a bad rap, but fresh homemade ones are a different story.
Making your own nuggets is easier than you think, and you can freeze leftovers for busy evenings.
Two simple dips to try: Honey and Mustard and Sweet Chilli Mayo, though you can use any favourite dip.
Chicken Nuggets Ingredients
- Chicken breasts – skinless and boneless, cut into bite-sized pieces.
- Greek yoghurt – thick Greek yoghurt works best to help the breadcrumbs stick.
- Panko breadcrumbs – Panko gives a superb crunch; regular breadcrumbs work too.
- Paprika – swap for smoked paprika, chilli flakes or a pinch of cayenne to change the heat and colour.
- Oil – vegetable, sunflower or olive oil; a light drizzle or spray helps the coating crisp up.
- Other coating ingredients – grated parmesan, garlic powder, salt and pepper.
- Honey & Mustard dip – Greek yoghurt, runny honey and wholegrain mustard.
- Sweet Chilli Mayo – mayonnaise mixed with sweet chilli sauce.
Cutting the nuggets into shape
Slice your chicken breasts into even bite-sized cubes—scissors work well if you prefer. The pieces should be similar in size so they cook evenly.
How to make Chicken Nuggets from scratch
1. In a bowl, combine the breadcrumbs, parmesan, paprika, garlic powder, salt and pepper.
2. Toss the chicken pieces in a large bowl with the Greek yoghurt so each piece is well coated, then roll them in the breadcrumb mix to cover completely.
3. Cook the nuggets in the oven or air fryer (instructions below) until golden and cooked through.
4. While they cook, whisk together the ingredients for the Honey & Mustard and the Sweet Chilli Mayo dips.
An Alternative (and easier) Way to coat the chicken
A simple hack: use a lidded container to coat the chicken without getting your hands messy.
1. Place chicken pieces and Greek yoghurt in a Tupperware, seal the lid and shake until the chicken is evenly coated.
2. Add the breadcrumb mixture to the container, reseal and shake again. Quick, tidy and effective.
Substitutions
- Flavouring – Adjust spices to taste. Add more chilli or cayenne for heat, or keep it simple with just salt and pepper.
Leftovers
In the fridge: Store cooked nuggets in an airtight container for up to 3 days. Reheat thoroughly before serving or enjoy cold.
Freezing: Once cooled, lay nuggets flat on a baking sheet and freeze for 1–2 hours until solid, then transfer to a labelled freezer bag. Defrost and reheat as needed—great for batch cooking.
Recipe Tips
How to fry the nuggets instead
These are great oven-baked to save oil and mess, but you can shallow fry them in a skillet for a crispier finish if you prefer.
Ways to serve
Serve as a midweek family dinner, stuffed into a wrap with salad for lunch, or on a party platter with several dips and sides.
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FAQs
It depends on the size you cut the pieces. This recipe uses 4 chicken breasts and typically serves 4 people, but adjust quantities depending on appetites and whether you’re serving children.
Nuggets pair well with homemade chips, baked beans, potato salad, Greek salad or coleslaw for balanced sides.
Let me know how you get on and please rate the recipe if you try it. I’d love to see your creations—tag on Instagram if you share photos.
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Homemade Chicken Nuggets
Ingredients
- 4 Chicken breasts, Skinless and boneless
- 50 g Greek yoghurt, See notes
- 50 g Panko breadcrumbs, See notes
- 30 g Grated parmesan
- 2 tsp Paprika, See notes
- 2 tsp Garlic powder
- Salt and pepper
- Olive oil, See notes
For the Honey and Mustard dip:
- 75 g Greek yoghurt
- 3 tsp Runny honey
- 1 tsp Wholegrain mustard
For the Sweet Chilli Mayo:
- 100 g Mayonnaise
- 5 tsp Sweet chilli sauce
Instructions
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Preheat the oven to 220℃ fan / 240℃ / Gas Mark 9 / 425°F.
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Cut the chicken breasts into even, bite-sized chunks (scissors are handy for this).
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Place the chicken in a large bowl with the Greek yoghurt and coat thoroughly.
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In another bowl, mix the breadcrumbs, parmesan, paprika, garlic powder, salt and pepper.
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Roll each yoghurt-coated piece of chicken in the breadcrumb mixture until well covered.
To Cook in the Oven:
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Arrange nuggets on a baking sheet lined with baking paper, spacing them out (you may need two trays).
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Drizzle each nugget lightly with oil or use an oil spray for an even coat.
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Bake for about 20 minutes, or until golden and crispy (timing may vary by oven).
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While baking, mix the ingredients for each dip in small bowls.
To Cook in the Air Fryer:
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Place nuggets carefully in the air fryer basket without overcrowding; you may need multiple batches.
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Air fry at 220℃ / 400°F for around 15 minutes.
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If you want extra crispiness, check and extend cooking time in small increments. Use a thermometer to ensure the chicken is fully cooked.
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While they cook, mix the dips in small bowls.
To Serve:
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Serve hot with the prepared dips.
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Notes
Panko breadcrumbs: Panko gives the best crunch, but regular or homemade breadcrumbs are fine.
Paprika: Swap for smoked paprika, chilli flakes or a small amount of cayenne for a different flavour.
Oil: Any neutral oil or olive oil works. Using a spray gives the most even, crispy result.
Servings: Using 4 chicken breasts typically serves four people, but adjust for younger eaters or larger appetites.
Air fryer: These cook well in an air fryer; if your machine has a paddle, remove it to avoid knocking off the coating. Check after 15 minutes.
To fry: Shallow frying is an option if you prefer a more traditional method, though the oven version reduces oil and mess.
Batch cooking: Cool nuggets, freeze them flat for 1–2 hours, then transfer to a freezer bag. Defrost and reheat as needed for quick meals.
Nutrition
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
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This post was originally published on May 13th, 2020. It was updated on July 30th, 2025 to add tips and videos.