Homemade Chicken Nuggets

Hi I'm Jan, and I post every Thursday @ The Paisley Cupcake


Are your kids the kind who cry for chicken nuggets and then only take one or two bites of them before tossing them aside for the oil laden fries? Well take a look into that nugget. Have you noticed how it looks like glued together fat cells? Don't they resemble hockey pucks on the outside? Ewww!


Can any of us really blame the poor babies? Feeding them the following recipe will only make the problem worse I am sorry to say. They can experience REAL chicken, nuggets. They will love them. Next time they are served impostor nuggets they will beg to go home and be fed these little nuggets of gold. They will be devoured so quickly you won't be able to get a actually picture of them. So sorry. But think of how much healthier these are and you KNOW every ingredient you put into them.



Homemade Chicken Nuggets



4 Chicken Breasts, cubed
1 cup Italian bread crumbs
½ c. parmesan cheese (grated or dried)
½ teas. garlic powder
½ teas. salt
Skim milk (or whatever you have)


Preheat oven to 400 degrees. (These can be made in a toaster oven to eliminate heating up the house during the summer.)


Combine bread crumbs, cheese, garlic and salt in a bowl or a Ziploc bag. Dip chicken cubes into milk then in the bread crumbs. Place on a cookie sheet so they are not touching. Bake about 20 minutes. You may want to turn them over ½ way through the baking so the bottom and top are equally crispy. My boys like to dip them in buttermilk ranch dressing, but they are also good in honey mustard and bbq sauce.


**Gluten-Free Version - Substitute the bread crumbs with 1 cup of gluten free oat flour and 1 ½ teaspoon crushed Italian seasoning and increase the salt by a pinch or two. ENJOY!


~jan