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This homemade chicken nugget recipe is a lifesaver (my son loves them!). To make things extra easy, we use potato chips for the coating, then bake until crispy.
You only need three ingredients (really!). And instead of frying them in oil, which can be messy, we bake them right in the oven for that same satisfying crunch.
Before kids, I already loved this recipe. But once my son came along, it quickly became one of my go-tos. I love that I can make homemade nuggets in minutes, with almost no cleanup, and I know he’ll eat every bite. For more like this, see our homemade popcorn chicken!
Key Ingredients
- Chicken: You can use either chicken breasts or thighs for this recipe. Chicken thighs are a bit more tender and flavorful, but both work nicely.
- Potato Chips: Use your favorite kind! I love dill pickle or sour cream and onion for extra flavor. The chips make this a naturally gluten-free breading (double-check the package to be sure they’re certified GF). You can also choose between baked and fried chips, depending on how light or indulgent you want them.
- Egg: The egg helps the crushed chips stick to the chicken. Since we’re skipping the traditional three-step breading (flour, egg, breadcrumbs), one beaten egg is all you need.
Find the full recipe with measurements below.
How to Make Chicken Nuggets at Home
Tip 1: Crush potato chips. The more crushed the chips, the better they will coat your chicken. Crush them right in the bag they came in (I open the corner, releasing the air inside, and then go to town with a heavy can). Another option is to pulse them in a blender or food processor.
Tip 2: Bread them. Cut your chicken into bite-sized pieces, dip them in beaten egg, then roll them in crushed potato chips.
Tip 3: Bake them. Line the chicken nuggets on a baking sheet, spray with a bit of cooking oil, then bake until they are cooked through in the middle and golden on the outside. I like flipping them halfway for even browning.
Tip 4: Air fry them. When we first shared this recipe, air fryers weren’t a big deal, but now that’s a whole different story. You can make these chicken nuggets in the air fryer. Add them to your basket, give them a spritz of cooking oil, then air fry until golden and crispy, 8 to 10 minutes.
Serving Suggestions
These are classic with some ketchup or BBQ sauce on the side. Add a side of roasted potato wedges or baked fries and some roasted broccoli with homemade ranch, fry sauce, or creamy honey mustard.
I also love a side of sweet potato fries or serving these on top of a fresh salad. They are also amazing tossed with buffalo sauce!
More Easy Chicken Recipes
Easy Chicken Nuggets
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Forget store-bought, frozen nuggets! These kid (and adult) approved homemade chicken nuggets is so easy, and the secret is that crispy potato chip coating!
Makes 4 servings
You Will Need
1 ¼ pounds skinless, boneless chicken breast or thighs (566g)
5 ounces favorite potato chips, 3 heaping cups (140g)
1 large egg, see notes
Nonstick cooking spray or olive oil
Directions
1Prep: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. See below for using an air fryer.
2Prepare breading: 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 crushed potato chip crumbles to a wide bowl. Beat the egg in a separate bowl.
3Bread the chicken: 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.
4Bake: Spray the tops of the chicken with nonstick cooking spray or add a drizzle of olive oil. 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.
5Air Fry (optional): Instead of baking them, 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 and cooked in the middle).
Adam and Joanne’s Tips
- Storing: Store leftover nuggets in an airtight container in the fridge for up to 4 days. Or, freeze the cooked, cooled nuggets on a sheet pan for an hour or two until solid. Then, transfer them to an airtight container and freeze them for up to 3 months. To reheat, bake in a preheated 400°F oven for 10 to 15 minutes or air fry at 390°F for 4 to 7 minutes.
- 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.
- The nutrition facts provided below are estimates. We assumed full-fat salted potato chips. For fewer calories and fat, use baked chips.
Nutrition Per Serving
Serving Size
1/6 of the recipe, 4 nuggets
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Calories
277
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Total Fat
13g
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Saturated Fat
1.8g
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Cholesterol
99.9g
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Sodium
204mg
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Carbohydrate
15.4g
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Dietary Fiber
0.9g
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Total Sugars
0.1g
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Protein
24.1g
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us