3 Ingredient Homemade Chicken Nuggets
- PREP 10min
- COOK 20min
- TOTAL 30min
Forget frozen nuggets! This kid (and adult) approved homemade chicken nuggets recipe is so easy, and the secret is their crispy potato chip coating!
You Will Need
1 ¼ pounds skinless, boneless chicken breast or thighs
5 ounces (3 heaping cups) favorite potato chips
1 large egg, see notes
Nonstick cooking spray or olive oil
Directions
Add the potato chips to a resealable bag, then crush them into bits using a rolling pin. You can also add to a food processor and pulse until crumbled.
Add the potato chip crumbles to a wide bowl. Beat the egg in a separate bowl.
Cut the chicken into 1-inch pieces (about 24 pieces).
With one hand, dip a piece of chicken into the beaten egg. Shake any excess egg off to prevent soggy nuggets. Roll the chicken into the crushed potato chips with your other hand or kitchen tongs and place them onto the prepared baking sheet. Repeat with the remaining pieces of chicken.
Spray the tops of the chicken with nonstick cooking spray or add a light drizzle of olive oil.
Baked Chicken Nuggets
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat.
Bake for 15 minutes, flip, and then bake until an internal thermometer inserted into the chicken reads 165°F, another 8 to 12 minutes more.
Air Fryer Chicken Nuggets
Place the coated chicken nuggets in your air fryer basket in a single layer. Spray them lightly with cooking spray.
Air fry at 390°F for 4 minutes. Shake the basket, spray lightly again, then air fry for another 3 to 5 minutes (or until golden brown).
Adam and Joanne's Tips
- One egg is usually enough. If you run out, whisk a second egg into the bowl.
- For crispier chicken nuggets, insert a wire baking rack into a rimmed baking sheet. Then, bake the nuggets on top of the wire rack. Since air flows around the chicken, there is no need to flip the chicken.
- Recipe inspired by Gimme Some Oven.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed full-fat salted potato chips. For fewer calories and fat, use baked chips.