Baked Chicken Nuggets Recipe
Our go-to Chicken Nuggets! I have been working on developing a homemade chicken nugget recipe for years and tested countless versions. These are easy (a 30-minute recipe), freezer-friendly, and family approved.
Baked chicken nuggets are low fat and healthier than fried. They are crisp on the outside and tender inside.
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Homemade Chicken Nuggets:
Everyone loves chicken nuggets! There’s something so nostalgic about dunking a crisp and juicy chicken nugget into Avocado Ranch, or good old fashioned ketchup. Also, try them with our homemade fry sauces.
There is nothing great about store-bought nuggets. Consider this – when a box says “made with real chicken breast meat.” Does that mean some are made with fake chicken meat? And what else exactly goes into those nuggets? All of those scientific sounding additives on the label must be ok, right? With homemade, you know exactly what’s in these nuggets and you’ll feel good making them for your family.
Ingredients for Homemade Chicken Nuggets:
These have simple ingredients: chicken breast, garlic salt, and pepper, but there is a surprising ingredient that creates the texture of store-bought nuggets that our children love. That special ingredient is potato flakes. You only need 1 Tbsp, but it is the key to the right texture.
For the crust, we use a mixture of parmesan cheese and crushed corn flakes, which produces the best color (without pre-baking the crumbs), great flavor and a crisp texture.
To Substitute the Corn Flakes:
You can use 3/4 cup panko crumbs instead of corn flakes. To get the panko crumbs golden, spray your nuggets with cooking spray before baking and bake for 13 min (turning halfway), then broil nuggets an additional 2 minutes to give them a golden glow.
Can I Substitute the Potato Flakes?
You can substitute 1 Tbsp potato flakes (Instant Mashed Potatoes) with 2 Tbsp bread crumbs and add just enough water for the mixture to feel moist but not wet.
The Best Chicken for Chicken Nuggets:
We love using chicken breast for that classic light-colored center. Well trimmed chicken tenders or even chicken thighs would also work well.
How to Make Chicken Nuggets:
1. Pulse corn flakes in a Food Processor or high powered blender until fine crumbs form (or crush them with a rolling pin). In a shallow bowl, stir together 3/4 cup crumbs and grated parmesan
2. In the bowl of your clean food processor, combine chicken pieces, potato flakes, water, garlic salt, and black pepper. Pulse until chicken is finely chopped.
3. Dip your hands in water to prevent sticking then roll and flatten chicken into small nuggets (using about 1 Tbsp of the meat mixture for each nugget). Roll the nuggets into bread crumbs, pressing gently for crumbs to stick. Bake or freeze at this point (see freezing instructions below).
4. Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through (and a safe 165˚F on an instant-read thermometer), flipping them halfway.
How to Freeze Chicken Nuggets:
Chicken nuggets should be frozen before they are baked or they can dry out baking them twice. Once they are breaded, place them on a parchment-lined baking sheet and freeze them a single layer for 1 hour or until firm, then transfer to freezer-safe zip bags and store up to 3 months.
Bake frozen nuggets at 400˚F for 15-18 minutes or just until cooked through with an internal temperature of 165˚F.
Air Fryer Chicken Nuggets:
You can bake these in the air fryer. Just like our Air Fryer Chicken Wings, these turn out extra crispy. Place the nuggets on the air fryer basket in a single layer and bake at 400˚F for 8 minutes, turning halfway. Bake just until cooked through and the centers read 165˚F.
More Kid-Friendly Recipes:
These family-friendly recipes are sure to please even the pickiest eaters.
- Juicy Meatballs – my kids love these as meatball subs
- Philly Cheesesteak Quesadillas – who can resist this cheese pull?
- Cheesy Mashed Potato Pancakes – a recipe the whole family will love
- Chocolate Chip Cookies – so soft and loaded with chocolate morsels
- Mac and Cheese – with our best creamy cheese sauce
Baked Chicken Nuggets Recipe
Ingredients
- 1 lb chicken breast, boneless, skinless and cut into pieces
- 1 Tbsp potato flakes, (Instant mashed potatoes)
- 1/3 cup cold water
- 1 tsp garlic salt, or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups corn flakes cereal, (3/4 cup crushed)*
- 1/4 cup parmesan cheese, finely grated
Instructions
- Preheat oven to 375˚F. Line a baking sheet with parchment paper.
- Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup finely grated parmesan.
- In the bowl of your clean food processor or high powered blender, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped.
- With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).
- Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Note: Recipe initially posted in November 2014. The recipe has been updated with air fryer instructions.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t have corn flakes, but have Special K – would that work?
Hi Laura! I haven’t tested that, but I think it could. They are a similar texture.
I had to comment on these wonderful things. My 2 year old has been refusing to eat meat for the past 6 months, and he actually ate these nuggets!! Make them for your picky kids. They are so yummy and well worth the work! I froze them and air fried them for 10 minutes at 400F (I sprayed them with olive oil spray). Another flawless Natasha’s Kitchen recipe. Thank you!!!!!!
Hi Kelly! That’s awesome. These are a hit for young and old. Thank you for the wonderful review.
Hey! Your recipe seems like the best i’ve read so far, but i have a few questions!
1- i have no access to cooking spray. van i toast the breadcrumbs/corn flakes in the oven before breading the chicken, so i get the crunch?
2- my freezer is not very deep, the drawers are quite small, so i can’t freeze them flat before putting them in a ziplock bag.
Can i layer them in a Tupperware with a paper tower separating the layers?
Thank you for your work! I can’t wait to try these
Hi Sarah! I am not sure how that would turn out. Without testing that method, it would be hard to advise.
Great recipe! I’m making a batch now, but want to know if I can make the meat mixture ahead of time and store in fridge? I want to make fresh ones for kids the next day and freeze whatever they don’t eat. Thank you!
Thanks, Nelly for your review. I imagine that will work, I hope your kids will love them!
For the Parmesan, do you use the grated type in the shaker (like the type you sprinkle on pizza) or shredded kind that you can melt?
Hi Frances, I used finely grated parmesan from a container (see the image above for reference).
These were a huge hit at my house! I will break out the fryer and make chicken fingers and they are good but oh, the cleanup. These come together really quickly and I did them in the air fryer. MONEY! I used chicken broth for the water and I mix my favorite BBQ sauce and Ranch dressing for dipping so I don’t have to choose one over the other. Thanks for the Recipe!
That’s great! So glad you all loved this recipe.
I am wondering if chicken could be replaced with a fish to make fish sticks. Did anybody try it? I need a healthy alternative to store fish sticks for my picky eater.
Hi Tatiana, I have not tested that yet but I think it’s a great experiment! If you try that, please share with us how it goes.
This is a similar recipe that I made about 35 years ago when buying ground chicken was cheap and I could make a cookie sheet full for $.99 and my kids would devour the whole thing. I thought to add the potato flakes to help absorb the moisture that normally cooked out. I used shake and bake as the coating. I would also make burger sized patties and make a sandwich. Glad to see someone else did the same thing thing.
My first time making home made chicken nuggets and they were a hit. My son is a picky eater (loves chicken nuggets) and he really liked these. For sure I’ll be making these again; much healthier!
Thanks for sharing that with u, Chrissy! Good to know that the recipe is a huge hit with your family!
Hi Natasha,
I’ve made these 3 times now. First with white meal..great flavor just a little dry, Second with dark meat, Love dark meat but it just didn’t seem to work. The third time I used white meat but added about 1 tsp of coconut oil..Came out perfect..just a suggestion
Thank you for your comments and suggestion, Ken. Also, overbaking the nuggets will make it dry.
Hi Natasha, this recipe looks so yummy. Would it work if I omit the Parmesan cheese? My son has a dairy allergy.
Hi Jeanie, yes that would work with just a crumb coating without the cheese.
These baked chicken nuggets are the best! So much flavor..tenderness..crunch and healthy. Everyone loved them..thank you!
I’m happy to hear that this recipe was a hit, Deb! Thank you for your review.
Why can’t you just use the chix pieces that you are actually cutting into nugget size instead of pulsing them into ground chicken?
Hi Patty! That will work too but it may take longer to reach the done temp. I hope you try and love this recipe!
I wonder how these would do reheating the next day. I was thinking about bringing them for lunch but only have a microwave at work.
Hi Megan, yes, these reheat well. Keep in mind, the more times you reheat them, they can get dryer each time.
If I make these the day before may I store them in an air tight container and then bake the next day? Or do I have to freeze them?
And if they are cold in the fridge would you suggest I just add a couple of minutes to the baking time?
Hi, you could make them ahead and refrigerate overnight. Coming out of the fridge, they might need maybe a minute longer and they should be good to go.
Hi Natasha, Can I make these just 1 day in advance and place in the fridge wrapped air tight and then bake the next day? If so, do I need to add a couple of minutes to the baking time?
I do not want to make them too in advance and freeze but I just do not want to be scrambling last minute for the party and want to just pop them in the oven.
I prefer to freeze them before they are baked since this will omit the reheating part essential making the nuggets dry from baking twice. We haven’t noticed anything major, just be sure to store them properly.
I substituted the water with homemade seasoned chicken broth and they came out fantastic!
I’m so happy to hear that! Thank you for sharing your great review, Elijah!
Hi Natasha, I don’t have any potatoes flak and I will use breadcrumbs instead as your advice. Do I use 1/3 cup of water as in your recipe plus more water for the breadcrumbs?
Thank you.
Hi Nousa, you will probably need less water if using bread crumbs. Add just enough water for the meat to feel moist but not wet.
I had to look at the recipe again to make sure I didn’t miss anything as I felt these were eh in the flavor department which is very unusual for one of your recipes. Maybe I was expecting too much from a simple chicken nugget, haha! Next time I will definitely add more salt to see if it helps bring out some flavor…
Hi Karrie, It may be under-seasoning the chicken. If you scale the amount of chicken up in the recipe, be sure to add more seasoning accordingly.
Can these be frozen and if so, how long?
Hi Phyllis, Please see this section in the recipe How to Freeze Chicken Nuggets as it would have the info you need. I hope that helps.
232 cal per serving but it doesn’t say how many nuggets are in a serving?
Hi Susan, we have it on the printable recipe card for you. This recipe makes about 24 nuggets (depending on how large you make them) and serves 6.
So delicious all your recipe natasha thank you so much for giving me more ideas on cooking and baking love it more, love you Natasha
You are very welcome, Maria. I’m always happy to be able to help and share new recipes!
Hi, Can I keep them in refrigerator for hour or so before baking.
Yes you can!
This is a great recipe, I did not have cornflakes on hand but did use panko bread crumbs. My mentally challenged son loves nuggets and I finally found a recipe for him, much healthier than fast food. My granddaughter loves them also.
thank you so much for your great recipes. I follow you often and have used many of your recipes.
Thank you so much for sharing that with me. I’m so happy you’re enjoying our recipes, Michelle!
YOU ARE THE BEST EVERY THING YOU MAKE IS SO GOOD AND ALSO LOVE WATCHING YOU AT WORK. YOU MAKE COOKING A PLEASURE. THANK YOU
You’re so nice! Thank you!
These nuggets were a hit with the family. Luckily I doubled the recipe so now I have enough for the freezer.
I cooked mine in the air fryer for 8mins with just a little spray of olive oil before hand.
Perfect!
Nice to know that this recipe works great using the air fryer. Thanks for sharing that with us, Ellie!
Hello! Always the greatest recipes. Question, can i freeze these raw for up-to- three months then pull some out and bake whenever i want?
Thank you, AJ. Please see this section in the recipe How to Freeze Chicken Nuggets as it would have the info that you need. Hope that helps.
Hi! If I bake them right away (instead of freezing them) so I still bake them for 13 mins?? Thank you!
Hi Kyra, yes that is correct. You would bake longer if frozen (see details in the freezing section above)
Best Nuggets ever! I never thought that making then is so easy! Absolute favorite and very practical for school lunches. Thank you!
Isn’t that the best! We love easy recipes!
Hi Natasha, could I use an air fryer for these instead of the oven?
Hi Sarah, I haven’t tested that but it may work! If you experiment I would love to know how you like this recipe!
I didn’t mean to take so long to reply, but these are absolutely fantastic in the oven and in the air fryer! My picky 4 year old grandson loves them so they are a keeper in my recipe collection.
I have tried many of your recipes and I can honestly say every single one is perfect.
Thank you so much for sharing, Sarah! So glad to hear that.
Hi,
Can I use already ground chicken from the store? Don’t have a food processor.
Hi Elizabeth, I have not tried using that yet but I imagine that should work. If you want to do an experiment, please share with us if how you liked it.
I used ground chicken (96/4). It turned out great and my picky son loved them. Thank you for the recipe!
You’re welcome and good to know that!
Would like to try….would ground chicken be a good option?
Hi Elizabeth, I have not tried using that yet but I imagine that should work. If you want to do an experiment, please share with us if how you liked it.
Hi Natasha, thank you for all your kid friendly recipes. I was going to make the nuggets today but I don’t have Parmesan cheese, can I substitute it with cheddar cheese.
Thanks
Rachna
Hi Rachna, I haven’t tested that with cheddar but I bet the kids would live it with cheddar! If you experiment please let me know how you like that.
Natasha,
Made these last night and my son loved them. Mine didn’t really brown. Would spraying them with cooking spray before cooking work?
Hi Christine, with baking, it definitely helps to spray if you want them more brown. It can also depend on the color of the cornflakes you are starting out with. Some natural or organic varieties can be lighter in color to start out.
I can make my kids happy without Mc Donald! Thank you!
I’m so glad you enjoyed this recipe Caroline!
Hi,
Followed through your steps but replaced potato flakes with bread crumbs. Everything was perfect but I had problem baking it. Baked it with fan mode at 190degree for 15mins but it didn’t have that golden brown color and crunch. So I put some oil on top of each nuggets and baked longer till it became golden brown. Taste was good but my nuggets were very dry. Not sure why it didn’t brown after 15mins.
Hi Belinda, You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet. That could be the culprit if water wasn’t added.
Hi Natasha
U have been a lifesaver during this quarantine.. I have been throwing down in the kitchen with all ure recipes, and all of them is always a big hit with my boys 🙂
Take care always
Thank you so much for your kind words and for trying out my recipes. I hope you and your boys enjoy every recipe that you try!
First time Mom here and baby boy loves all your recipes …. You have changed my life and I thank you 😊 for that.. Happy Mother’s Day💖💐💖!
You’re welcome. Happy Mother’s Day to your mom too! So glad they loved this recipe.
My husband can be a picky eater and he absolutely loved this dish! Cooking no longer feels like a chore and that is mainly because of you. Thank you for all your recipes including this one. I’ll be definitely making this again soon!
Thank you for your compliment and great feedback. I hope you love every recipe that you try!
My kid loving it, thank you Natasha, you are awesome!
That is the best when kids love what we parents make. That’s so great!
Hi.
What can i use instead of the instant potato flakes? I have no access to it.
Thanks a ton.
Hi Aniqa, You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.
Hi Natasha. Instead of potato flakes or bread crumbs, can I use a little bit of all-purpose flour? Or eggs be better as a binding agent?
Hi Jay, I haven’t tried flour, but with what you have on hand, I wonder if it would be better to try our chicken fritters.
Thanks, Natasha. Ended up using bread crumbs, and they turned out great. Our baby girl turned 3 yesterday, and her only request was chicken nuggets, and she loved them. Thank you so much.
That’s so awesome! Thank you for sharing that Jay!
Thank you for sharing this! Is the chicken processed to resemble–say–a spread, or should we stop once it reaches the point of small, chopped bits and pieces?
Hi Brian, it should look like ground chicken as in the photo but not a puree consistency. You can stop when there is still little bits of texture in the meat.
Hi Natasha,
Oh boy me again, disregard my last question, I was asking about when to bake the nuggets
I found my answer
I read the full recipe,
Thanks again for all your recipes
We love them all!
I’m so glad you enjoyed this recipe!
This was really amazing! My kids loved it!
That is the best when kids love what we moms make. That’s so great Toni!
Natasha, I just want to say I love watching you in the kitchen ,you are a great cook. And the other thing I love about you is that your recipes are not complicated and they don’t have things in them that you have to get in the special market. Thank you so much for your great recipes. A friend always Paula
You’re welcome M.Paula! I’m so glad to hear it. This comment is making me smile big.
So good and I feel much better serving this to my kid than the “dino nuggets” with questionable poultry content. Delicious enough for the adults to eat too!
Same here Melinda! Thank you for that wonderful review.
No spik inglish. No traduction???
Hi Rita, We only publish our recipes in English, but my best suggestion would be to copy and paste the ingredients into google translate.
I made these for my kids and they LOVED them!! What a great recipe!
So happy to hear that! Thanks for the great review and I hope your kids love my other recipes too.
Do you have a video of you making this recipe?
Hi Jane, there’s no video for this recipe sorry. But you can click on “Jump to recipe” to see all of the steps and the ingredients as well.
Hi Natasha! Im always watching your videos. What’s the alternative ingredient for potato flakes? Many thanks!
Hi Jeri, You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.
These nuggets are the best on the internet especially with the honey mustard recipe
But I have a question can i make them double their size and just bake them longer? I like the ground up chicken breast rather than chicken tenders.
Thanks for the greatest recipe!
Katherine
Hi Katherine, I have not tested that but I imagine that should work. If you experiment, let me know how you liked the recipe
Trying these out for the first time, cooking some right away freezing the others.
From uncooked frozen, what do you suggest for time and temperature? They look amazing so far.
Thank you
Hi Juan, I recommend baking at 375 for 15 minutes & that should get them cooked through even if frozen. You can test one after 15 minutes to be sure
Hi!
Stupid question here: I know you said they can be freezed and than baked, but do they change in any way? Taste, texture, difficulty at flipping them?
I’m planning to make them for my son’s birthday party and would love to make them ahead and just bake them on the day of the party.
Will it work?
I prefer to freeze them before they are baked since this will omit the reheating part essential making the nuggets dry form baking twice. We haven’t noticed anything major, just be sure to store them properly.
Hi, this sounds like a really yummy recipe. Just wanted to ask , is there any alternate I can use for potato crumbs? TIA xx
Hi, I haven’t tested that with a substitute to advise but here is what one of our readers wrote, I hope it helps ” I tried these with crushed Rice Krispies instead of corn flakes and added spinach and maleness to the chicken mixture to sneak in some veggies. Also adding cheese and an egg white in the mixture instead of potato crumbs helps keep the mix together and moist. And chicken thighs work better than chicken breasts. My 2 year old loves them!”
Great recipe! I tried these with crushed Rice Krispies instead of corn flakes and added spinach and maleness to the chicken mixture to sneak in some veggies. Also adding cheese and an egg white in the mixture instead of potato crumbs helps keep the mix together and moist. And chicken thighs work better than chicken breasts. My 2 year old loves them!
That is the best when kids love what we moms make. That’s so great!
I made these awhile ago and then lost the recipe! Finally got the chance to track it down again and will be making again soon. My son and husband both loved these. I actually froze some while they were raw so I could easily cook them when needing a quick meal. It turned out great. Thanks for the great recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Oh my, so good!! Thank you for sharing your recipe! Kids loved them!
I’m so happy you enjoyed that, Magda! Thank you for the wonderful review!
These were delicious and my son kept asking for more! I feel good knowing I can give my son a healthy version of something he loves, and will keep a stock in the freezer for go to meals. Thanks for a great recipe.
That’s just awesome!! Thank you for sharing your wonderful review Danielle!
Im going to try this TODAY!! Quick question, can I make them in the air fryer? Thanks..
Hi Glenda, I have not tested this in an air fryer but I imagine it may work. If you experiment please let me know how you like this recipe.
Hi Natasha,
Do I need to freeze them before baking
Maybe I missed something..
I’m making them now, After coating them in the cornflake mixture, can I place them on a baking sheet and bake them?
Thanks in advance
I’m getting confused about freezing
them before baking
Delicious! Didn’t have corn flakes but used bread crumbs, sprinkled with salt, onion powder and pepper that I roasted at 375 for 5 minutes. They turned out perfect! Thank you Natasha, love your recipes!
Thank you for sharing that with me, Jenny! I’m so happy you are enjoying our recipes!
Can I use ground chicken for this recipe?
Hi Julie, You can use ground chicken breast or thigh. I’ve made them with chicken tenders also and it works well. The thigh meat would probably be even juicier. 🙂
Would instant mash potatoes work? Cannot find potato flakes in Australia
Hi Heather, Yes it is the same as instant mashed potatoes. They are flakes in a packet.
Great recipe! Entire family loved it.
I’m so happy you all enjoyed that. Thank you for sharing that with us!
Could I just cut up a boneless chicken breast and bread and cook the nuggets?
Hi Vickie, are you looking to bread it in something different than potato flakes?
Hi Natasha, what if I can find potato flakes?
Hi Gretha! You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.
Hi, I was planning to try it for my daughter, can you please tell me how to do it with low sodium and potassium.
Hi Tiru, Although I haven’t made it without this myself. The flavor will suffer a bit but you can omit or lessen the amount of salt required.
This was a gross experience for me. For some reason I really thought this was going to taste better then the restaurant and I was trying to make it for my
Son who is allergic to dairy and corn. I subbed the cornflakes for Panko crumbs …. I also couldn’t use the tablespoon of potato cause it had too many derivatives. For some reason it tasted like chicken rubber. Moving onto more chicken ideas
This has been a very popular recipe among readers and I am always happy to help troubleshoot. I know what it’s like to work around allergies and it can be tough when having to sub different ingredients and experiment. It is very likely due to the substitutions used in the recipe. We tested a variety of ways to make these and this combination listed in the recipe worked best. You can find organic potato flakes in places like Boise Co-op. If the texture was rubbery, it could also be due to over-baking.
What would the nutritional info be for these chicken nuggets? I’m on a low sodium diet, but boy does my family miss nuggets!!
Thank you ☺️
Hi Angela, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. I went ahead and added it to this recipe. Thank you for being patient! :)”
Hi Natasha, can you replace with something else potato flakes? And chicken tenderloin instead of chicken breast?
Thx
Hi Tanya, you can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.Chicken tenderloin will work fine as a substitute.
Great recipe, but next time I won’t use garlic in it. Way over powered it. Might use a little onion powder,instead.
What are potatoe flakes?
Hi Fizza, potato flakes are a type of instant mashed potatoes (Amazon affiliate link)
My 19 month old loves nuggets n i was hoping to meddle them but i just ran out of parmasean cheese. Is it necessary or can i sub for something else like mozeralla or cheddar?
Hi Abita, the aged dry parmesan is better than a soft moist cheese like cheddar or mozzarella. Using a moist cheese will make it more difficult to sauté as they may stick to the pan.
Is there anything to replace the potato flakes? Can’t find here and if there is, it’s too expensive!
Hi Gisele, the next best thing is bread crumbs.
Hi there, whats the purposes of the potato flakes? Is it just to get the consistency of the nuggets’ texture? I cant find it in the shops. Is it ok for me to substitute with mashed potatoe?
Hi Celine, you might try bread crumbs instead, such as panko crumbs. Yes, the flaked potatoes help to create a great texture.
I have a question about corn flakes: I’m looking and looking for corn flakes without sugar added and I couldn’t find them… Any advice?
You might be able to find them at a health food store or in the natural/organic section of grocery stores.
Oh… I wish we have some of them close… It’s long way drive…
You might check at a Fred Meyer if you have one in your area. I haven’t checked, but online might be a good source?
Oh, we have Kroger here, I’ll check there, thank you.
I am going to try the recipe but won’t come back to her site because her “need inspiration” ad won’t close no matter how many times you click it. I don’t like being bullied into liking or subscribing things.
Hi Steph, I’m sorry to hear you’re having trouble with that – it’s definitely not normal for that to happen!! Is it the little popup in the right corner that goes to Pinterest or is it an ad? I would love to get that fixed asap because reader experience is really important to us!
These are insanely good – made even better by the fact that they do not tote an ingredient list that adds up to a paragraph 30 lines long!! My daughter, aged 15, still loves chicken nuggets, but due to family food sensitivities, I have been looking for better ways to feed her – as in less chemicals & more nutrition.
Totally awesome recipe!! I am definitely telling a friend of mine with 2 small children about your website!
I am so happy to hear that!! Thank you for sharing your amazing review 🙂
Hi! Your recipe is amazing! But i was thinking ..do you think it s a good idea to boil the meat a little bit with spices before put it in the food processor so there will not be any problem with the moisture from chicken meat?
Hi Alina, I don’t know if they will hold together properly if they are boiled and they might be dry if you boil and then bake.
Hey Natasha, made these and they turned out super delicious! However, I had a problem flipping the nuggets over halfway through baking as the “breading” became too soft from all the moisture in the chicken and started sticking to the baking sheet. Any advice on how to avoid that? Or maybe ideas on what I could have done wrong?
You might try using a nonstick surface such as Silpat or parchment paper. I hope that helps!
can u freeze after preparing for another time to cook?
Hi Mary, I think that would work, but they would be more dry since you will essentially be cooking them twice. This is why I prefer to freeze them before they are baked.
Hi! I’ve been looking for a recipe like this! Can you pre cook then freeze?
Hi Amanda, I think that would work, but they would be more dry since you will basically be cooking them twice.
Can I use a mixture of dark and white meat? Or would that change the flavour drastically?
I think that would work great! I love dark meat chicken. I bet they would be even more tender and flavorful 🙂
Hey Natasha! Made these for the nieces and nephews for lunch today, and oh my word were they a hit!! This kids devoured them! I was impressed with how flavorful they were! Didn’t expect that! Thanks again for another easy, fun, but delicious recipe!
I am glad to hear your family enjoys them as much as mine does! Thank you Maria 🙂
Hi Natasha,
Will the recipe work with gf bread crumbs and gf cornflakes? Appreciate your response. Thanks!
Hi Vishali, I think that should work fine 🙂 Enjoy!
Hi Natasha! I missed my cooking with you, I started a new job and didn’t have time for anything for the last two months. I feel so lucky to found this recipe, which I am going to try tomorrow. Natasha do you think can I use this recipe to make fish nuggets? Do I have to change anything in it? I was thinking about tilapia or cod. Thank you very much!
To be honest, I haven’t tried this with fish and I’m not sure if it would work as well with fish – it may be better to bread pieces of fish rather than grinding the fish, or if you do try it, you might just lightly process it.
Hi!!! Im having hard time finding potato flakes where I live, not sure if can find the potato flour as well, can I subtitute it? If yes.. With what?
Cant wait to try more of your recipes they all look delicious!!
You can substitute potato flakes with bread crumbs and add just enough water for the meat to feel moist but not wet.
Just want to say thank you Natasha for great reciepies Love this Chiken nuggets My kids love it for school lunch and at home .I modified and did with fish ( used catfish ) it come oout really good I did them as fish sticks ..I even had no time to take picture to share was gone in no time ..Thank you again keep up good work
Alena, thank you for the nice review and it’s nice to know that fish works for this recipe as well 😀.
Hi Natasha:) I do not have access to a food processor or meat grinder (I’m operating out of a teeny tiny apartment kitchen)… do you think pre-ground chicken would work in this recipe? If so, should I omit the 1/3 cup of water?
Emily, start with 2 Tbsp of water and see if that’s enough. Mixture needs some water because of the potato flakes. Let me know what you end up doing 😀
Hi Natasha, made these to recipe with a blue cheese dip & Sriracha ketchup. Totally delicious and so much more satisfying than the fast-food ones. Thank you
Oh my goodness! That combination sounds amazing!! 🙂
Just made them and they are awesome. I did not have all the ingredients so replaced the cornflakes with the regular breadcrumbs, potato flakes with potato flour and added one egg in place of water. They came out wonderfully. I also put a tiny piece of butter on the top of each of the nuggets before baking. They were really moist. I ate them with marinara sauce- awesome!
Thank you for the recipe.
Thank you for such a nice review and great job improvising 😀.
Hi, i’m really interested in your recipes and love to test them out-just tested the buffalo chip dip and it tastes great! But we just ran out of corn flakes and we only have tortilla chips-would those work? Thank you.
Hi Angela, I haven’t tried it myself but I’ve seen it done with crushed tortilla chips and I think it would work. They would be extra crunchy :). Let me know how it works out if you try it 😉
you left a 4-star review because you ran out of corn flakes? I am not sure what exactly you reviewed…
Hi also can one deep fry the nuggets
I think deep frying them would work. Let me know how you like it! 🙂
I have not tried d recipe but I feel D recipe of chicken nuggets is awesome. Can I also add green chillies along with pepper while grinding d chicken. Also substitute for potato flakes.
I haven’t tried those add-ins but they would probably provide some nice flavor. You can substitute potato flakes with bread crumbs.
Hi,
I was wondering – instead of processing the chicken raw, could I boil it & then process with the water & Potato Flakes?
My concern is that we use a Vitamix which isn’t dishwasher safe…
Hi Brooke, it wouldn’t work that way. The chicken nuggets would fall apart if you tried to use cooked chicken meat. Do you have a food processor? Or you could use pre-ground meat and not have to use the Vitamix at all.
Hi Natasha,
I love your recipes! Was wondering if I’m short on time, could I use ground chicken and skip the step with the potato flakes? Or would that change the flavor too much?
Thanks!
The potato flakes help the meat stay together and do help with the texture. Do you have some bread crumbs you could add instead?
Hi! May I freeze these post baking? If so, how long will they last and what is the method for reheating? Thank you!
Hi Erin, yes, you can freeze them post baking. Keep in mind, the more times you reheat them, they can get dryer each time. To reheat, bake from frozen just until hot. I think you could probably microwave it also if you wanted to (about 5 nuggets for about 1 minute). I hope that helps!
My kids are EXTREMELY picky and they loved these. Making them again. Way better than store bought!!! Healthier too!! 🙂
Thank you for such a nice review, I’m so happy they loved them 😁.
This was good! Thanks Oh by the way, I used the creamy Potato Flakes made by Bob’s Red Mill-made all natural. You should find them in your local supermarket since it’s a known brand. Happy cooking!
Great tip! Thanks Karen!
Natasha, these are great! I’m glad I finally know how to make my own. My boys loved them! Thank you for the recipe!
Svetlana, thank you for the nice review and you are welcome 😁.
what would you recommend as a substitute for the potato flakes? (can’t find a good natural one with no additives) 🙁
Yes, I know what you mean. I was lucky enough to find one at Fred Meyer that was natural. You can use a little bit of bread crumbs instead such as panko, but you won’t need as much water in the recipe. Add water until the meat feels moist but can still be formed.
What is the difference in baking if frozen?
Hi Heather, baking at 375 for 15 minutes should get them cooked through even if frozen. You can test one after 15 minutes to be sure 🙂
Hi Natasha, could I just cut the pieces of chicken (cube) other than mincing them?
Thanks!!😆😆
Hi Lana, I don’t think they would hold together properly when cubed. You can use a food processor, strong blender or a meat grinder to grind up the chicken if you didn’t buy it pre-ground.
Thank you! this is just the chicken nugget recipe i was looking for! I was too excited and forgot to add Parmesan cheese. But it’s not a big deal :). My kids love it and also my kid’s friend.
I don’t have potato flakes, so i used 1 steamed potato and no water.
Turned out great! thank you!
I’m so glad you liked it! You could also replace potato flakes with bread crumbs in the future if you don’t have the flakes on hand. Thank you for the awesome review!
Have you ever tried making them with buttermilk instead of the cold water? Would that act as a tenderizer?
Hi Eman, it is an interesting idea, but I haven’t tested it that way so I can’t say for sure. If you try it, let me know how it goes 🙂
I made these for dinner (used panko bread crumbs instead of potato flakes or corn flakes and no parmesan cheese) and they turned out great. One of my kids said “mom, these are so good that I can’t stop eating them”. Thank you for such an easy and healthy recipe.
Mila, thank you for such a wonderful review, I’m so happy your kids loved it 😀 .
amazing!! just made them- used panko instead of potato flakes. perfect!!
Wonderful! Thanks Tal 🙂
I want to make Chicken nuggets but can’t find potato flakes , can I use anything else ?
You can use a little bit of bread crumbs instead such as panko, but you won’t need as much water in the recipe. Add water until the meat feels moist but can still be formed. I hope that’s helpful 🙂