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This is a fast and easy recipe for everyone’s favorite dippable bite and way healthier than getting take out. Have fun with it and use any variety of the Idahoan Potato flakes to change the flavor combo on these fun homemade chicken nuggets!
This post was sponsored by Idaho Potato Council, all thoughts and opinions remain my own.
Ok, confession time. As a kid, I could not be bothered with a burger from any of the fast-food places my family may stop. Shocking, for the gal who owns burgermonth.com now. But I couldn’t resist the idea of those little chicken nugget boxes. And one of those individual portions of honey.
Whoever taught me to dip nuggets (and fries) in honey. Thank you. That was genius.
Now, as an adult, I do love a burger and haven’t had a take out chicken nugget (cept for those I would steal from Baby J at the comic shop) in years. But occasionally I love making them at home.
How to make homemade chicken nuggets:
Homemade chicken nuggets are quick and easy. I take the leftover chicken breast I didn’t use up (cuz the huge packages never work out for my kitchen math), chop the chicken into bite-size pieces, flour, and roll in potato flakes – YEP potato flakes – and 20 minutes later I have juicy tender delicious chicken nuggets. Without a fryer.
Baking the chicken cooks the bite-sized pieces evenly and I don’t have to worry about cleaning up an oily mess. Plus it’s simply healthier. Nope, these aren’t McDonald’s Chicken Nuggets – they are so much better.
Can you freeze homemade chicken nuggets for later?
Yep! You can totally make these ahead of time and rebake them later. Simply let them cool after baking and par freeze them in a single layer on a baking sheet. Once par-frozen, they won’t stick together in a bag, so feel free to store them in a zip lock bag for up to one month.
When ready to reheat, bake at 375 for 15 to 20 minutes, flipping once, half way through cook time .
Want more fast dinner ideas? Try some of my favorite recipes
- Southern Cola Ham Steaks
- Spiced Curry Kabobs
- Tailgating BBQ Chicken Pull Apart Bread
- Easy Pan Seared Chicken Thighs
- Loaded Philly Cheesesteak Fries
If you’ve tried my Smoked Maple Pork Tenderloin with Cayenne Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW me on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 2 lbs boneless skinless Chicken Breasts, cut into 1” cubes
- 1 cup flour
- 1 tsp salt
- 2 eggs, lightly beaten
- 4 oz Idahoan Potato Roasted Garlic Mashed Potato flakes
- Preheat the oven to 350 degrees F.
- Whisk the flour and salt together in a shallow dish.
- Pour the beaten eggs into a shallow dish next to the flour.
- Pour the Idahoan Potato Roasted Garlic Mashed Potato flakes in a shallow dish next to the eggs.
- Place a clean baking sheet next to the dishes.
- Working with one piece at a time, roll the chicken in the flour to coat. Move the chicken to the eggs and coat, letting excess drip off.
- Then finally toss the chicken in the potato flakes to coat.
- Place the chicken nugget on the baking sheet and repeat with all of the pieces.
- Bake the chicken for 10 minutes.
- Carefully remove from oven, flip the chicken with a spatula, and return to cook for another 7 to 10 minutes.
- Let cool for 3 to 5 minutes before serving.
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Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE