Homemade Healthy Chicken Nuggets Recipe

As a little kid, I enjoyed the rare trip to McDonalds.

I remember being told one day that it was my birthday, and I could choose what to do for lunch. So we ate chicken nuggets at McDonalds with my Nonnie, and all was right in the world.

Except for the fact that now I know: those chicken nuggets, and all the other fast-food versions out there, are doing your body no favors.

What makes them bad for you? Fast food chains often promote white meat, but there’s a lot more to it than that. Get the low down here. (Scroll down about halfway to find out why some of the ingredients aren’t fit for consumption.)

Just one example: they include Dimethylpolysiloxane, a chemical designed to prevent foaming as the chicken is frying in oil, and BANNED in the United Kingdom.

If it’s not good enough for them, why should we eat it?

If you’re craving the chicken nuggets of your childhood, and would love to make them in a healthy way, give this recipe a try.

Pork Nuggets 2 Smaller


Homemade Chicken Nuggets

The recipe is easy and straightforward, but I’ll be honest – I don’t measure the ingredients, so my estimate for the breadcrumbs may be a bit off. Also, you’ll notice it’s a big portion. I love cooking a huge meal, and then preparing the leftovers again (…and sometimes again, to my husband’s chagrin) throughout the week.

I know it’s the stereotypical engineer who can eat the same thing over and over without getting bored. (Did I mention I was on my way to a Ph.D. in engineering a few years ago? That’s a story for another time…)

Anyway, my point is this: if you aren’t a big fan of leftovers, cut the portion size so it’s appropriate for your family.

Here’s what you’ll need:

  • 2-3 lbs chicken breast
  • 2-3  eggs
  • 1.5-3 cups plain breadcrumbs (depending on how much chicken you’re preparing)
  • 1-2 tsp seasonings to taste (I like a mix of garlic powder, onion powder, basil, and a dash of salt and pepper)
  • 2 tbsp coconut oil

This one gets messy, so I find it easiest to set my son up with an activity before I start. I’ve found myself chasing my 1 year old with raw chicken and egg on my hands, and that just doesn’t work!


  • Slice the chicken into nugget-sized pieces or strips. The size is up to you – just know that the more pieces you have, the more dipping you’ll be doing.
  • Beat the eggs in a bowl, pour the breadcrumbs in a second bowl, and coat a large skillet with the oil.
  • Prepare your assembly line: move your bowls nice and close to minimize opportunities for dripping.
  • Begin your assembly line! Dip your chicken in the egg, roll it in the breadcrumbs, and set it in the skillet. Coat all of your pieces of chicken, and keep only a single layer in your skillet. (If you have a smaller skillet, you may need to cook a second batch.)
  • On medium heat, cook the chicken until the breading starts to brown up the sides, approximately 7 minutes.
  • Use tongs to turn your chicken nuggets over, one by one, and cook on the other side until cooked through, about 7 more minutes.
  • Choose a few big nuggets to cut into to confirm the meat has been cooked through.

Grab your favorite dip and enjoy!

This hits the spot for me – brings back some of those childhood memories, and I feel good after eating them, too. How did yours turn out? Do they taste like childhood? 🙂 Share in the comments below.



  1. Thanks for sending me this wonderful and very useful information.
    I am sharing it with my daughter in law to prepare for my 3 granddaughters. I must confess that the chicken nugget recipe sounds delicious and I just may have to make a batch for myself. Grandma’s eat chicken nuggets too! Thanks for sharing.

    • Nicole

      You’re very welcome, Ruth, I hope you and your granddaughters all enjoy! 🙂

  2. It looks healthy! Thanks Nicole for nice recipes!

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