3 Ingredient Chicken Nuggets: Easy Homemade Recipe
Crispy, golden, and wildly simple—these baked chicken nuggets come together with pantry staples and zero deep frying. Perfect for busy weeknights or kid-friendly meals.
Equipment
- Baking sheet
- Parchment paper
- Colander or strainer
- Mixing bowl
Ingredients
Nugget Mixture
- 1 can canned chicken breast, drained 10 oz (thoroughly drained)
- 1 large egg
- 2 tbsp Parmesan cheese, grated
- 2 tbsp Mozzarella cheese, shredded
- garlic powder (optional) to taste
Instructions
- Preheat the oven: Preheat to 425°F (220°C) and line a baking sheet with parchment. Position the rack in the center.
- Drain the chicken thoroughly: Drain the canned chicken completely. Press in a colander to remove excess liquid; pat dry with a clean towel.
- Mix the nugget mixture: In a bowl, combine drained chicken, egg, Parmesan, mozzarella, and garlic powder (if using) until cohesive.
- Shape the nuggets: Scoop and form oval or classic nugget shapes about 1/2 inch thick; space them 1 inch apart on the tray.
- Bake: Bake 15 minutes, flipping at 7–8 minutes, until golden and set. For extra crisp, bake 3–5 minutes more, watching closely.
Notes
Tips: Parchment prevents sticking; the cheese adds enough fat, so no need to grease. The drier the chicken, the crispier the nuggets. Use a thin spatula to flip.