Email this recipe!
For the chicken:
1 lb boneless skinless chicken thighs
1 tsp garlic powder
Salt & pepper to taste
For the dredge:
½ cup all-purpose flour
2 large eggs, whisked
¾ cup plain panko
⅓ cup plain fine bread crumbs
2 tbsp nutritional yeast (or grated parmesan)
2 tbsp melted butter
Salt and pepper to taste
2 tbsp dijon mustard
2 tbsp mayo
2 tbsp honey
Let's get Cooking...
Preheat oven to 400°F. Spread panko across a baking sheet and bake for a few minutes, until golden brown (be careful not to burn). Set aside to cool.
In a food processor, add chicken ingredients and blend until the mixture becomes a paste and set aside.
Prep the dredge station: flour in one dish, eggs in another dish, and panko, fine bread crumbs, nutritional yeast, salt, pepper, and butter combined in another dish. Scoop about 2 tablespoons of chicken and form into nuggets.
Heat the oven to 450°F. Coat each nugget in flour, then dip into eggs, and into the crumbs. Place on a wire rack and bake for about 15-20 minutes, or until crispy and cooked in the center.
Mix the sauce ingredients together and dip away!
Daily food & travel inspiration in your inbox
- Chicken nuggets made at home, without all that funky stuff, is super simple to make, and it's all about the texture. I've got some boneless, skinless chicken thighs here. Now, you could use breasts, but contrary to popular belief, they're not as juicy and flavorful as this cut. So I'm gonna add this to a food processor, and that's gonna give us that texture, that taste, like fast food chicken nuggets. My flavoring of choice is some garlic powder, along with salt, and pepper. Now, just blend this up until it resembles a paste. It's a nice visual. All right, that is the pasty pasty texture I'm looking for. Dredging station. I've got some all purpose flour, some eggs that you're gonna whisk up, and the coating. Now, these are not gonna be fried. They're actually gonna be baked, so to help, you know, give that illusion of the golden brown, crunchy texture, I highly recommend toasting your panko breadcrumbs in the oven. Toss them around a few times, for a couple minutes, and then you'll have this. Eggs get whisked. To the panko, I'm adding some fine bread crumbs, and this just helps coat the little nooks and crannies that the panko would miss on the chicken. Now for some flavor, with nutritional yeast. You can use Parmesan if you like, but I actually really like the nutty flavor of this, and it smells super cheesy. Just like me. Okay, now for some melted butter. Mix that all around really well, so you don't have any clumps, and don't forget a little bit of salt and pepper. Are we ready to rock and roll? With some spray, it's good to lube up your hand a little bit, so as you pick up the mixture, it doesn't stick to your hand as much. So you take about a few tablespoons here, and just form little nuggets. First coat in the flour, shake off the excess. I like to use a fork to submerge it into the egg, and then make sure you get all that excess egg off. That way your hands don't get sticky You have, like, clumpy monster hands. And then get it all coated in the crumbs. Now continue the rest. You could turn the nuggets into different shapes, too, like dinosaur nuggets. I'm not that talented, but I am full of love, so I made a heart. And this goes in the oven at 350 for 15 to 20 minutes. Meanwhile, make the honey mustard sauce, mix some mayo, Dijon mustard, and honey. And just mix everything together. Give this a little taste. Mm! Pooh Bear would be all up on this. These are done, so crispy. I cannot wait. Just gonna place a couple here, right next to my dipping sauce. And there you have it, homemade chicken nuggets. You know I gotta go for the heart. Oh, yes. Mm. Juicy, crunchy. Yo, Mickey D's, where you at? I hope you gave this a try. I'll see you next time. Remember to just eat life. Yes, I'm double dipping.