3-Ingredient Chicken Nuggets

4 minutes

Making nuggets during a busy workweek doesn’t sound particularly enticing. It’s a faff. You have to get a bowl out for the flour. Another for the eggs. Then you’ve got breadcrumbs. And frying. But not in my kitchen. Instead, I love making these 3-Ingredient Chicken Nuggets!

Not only do these require just 3 ingredients, but there’s no frying involved either. That’s right. My chicken nuggets recipe is baked!

Oh… and I don’t use any weird processed or complicated ingredients, either. I’ve seen too many recipes using canned chicken breasts, pretzels and coconut flour. I like to keep things a bit more simple so the entire family can enjoy these.

How to Make 3-Ingredient Chicken Nuggets

Step 1: Before you do anything else, grab an airtight container with a tight-fitting lid. It should be large enough to fit 500g of cubed chicken breast with room to shake. You’ll also need to preheat the oven to 220°C or 200°C fan.

Step 2: Cube the chicken breast up into equal-sized pieces. Don’t worry too much about getting the perfect nugget shape just make sure they’re all around the same size. This is the best way to ensure they all cook evenly.

Pop all the pieces into your airtight container – you don’t need to seal them yet.

Step 3: To the container, add the yoghurt and a good pinch of seasoning then seal the box and give it a good shake. You want all the chicken to be evenly coated in the yoghurt.

Step 4: Remove the lid and now add the breadcrumbs, salt and black pepper. If you’re using your favourite spice blends or herbs, now is the time to add them. Replace the lid and give the container a good shake until everything is coated in breadcrumbs.

If you want to make your own breadcrumbs, then you can either use a food processor or you can bash them in a bag with a rolling pin. If you have a chance, toast the breadcrumbs as this will help you get that extra crunch.

Step 5: Now, it’s time to bake them. Pop them onto a baking tray lined with parchment paper in a single layer, then bake for 20 minutes or so until the chicken is cooked through and the outside is golden brown.

Serve

You’ve got a pile of freshly baked chicken nuggets, but how should you serve them for a quick dinner for the whole family?

• Serve with a Sauce: The first thing you will need to serve with your chicken nuggets is a sauce. I like a simple garlic mayo with mine (just grate a garlic clove into shop-bought mayo) but a BBQ sauce would work well too.
• Add a Salad: Although these aren’t fried, it’s still nice to have something remotely healthy and refreshing alongside. A simple dressed green salad is ample here.
• Chips, Of Course: Chicken nuggets and chips, it’s an iconic pairing so why not serve up these nuggets with some oven-baked fries?

Tweak

Like many of my recipes, my chicken nugget recipe forms the base for many tweaks. Here are just a few options if you’re willing to go beyond 3 ingredients:

• Add Spices: Onion powder, garlic powder, Italian seasoning, cayenne pepper or paprika can all be added to the breadcrumbs to give your chicken nuggets a flavour boost.
• Add Cheese: Who doesn’t love cheese? That’s why I love to add a grating of parmesan cheese to the breadcrumbs. Not only does this give them a subtle salty flavour but also helps them to crisp up and turn golden brown too.
• Add Herbs: If you want to give them a slightly fresher flavour, then herbs mixed into the breadcrumbs work really well. Basil, parsley, coriander, dill and rosemary all work well.

Store

If you’ve got leftover chicken nuggets or you simply want to get ahead, then here are the best ways to store these nuggets:

Refrigerate: Store cooked chicken nuggets in an airtight container in the fridge for up to 3 days.

Freeze: Freeze cooked nuggets on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.

Reheat: Thaw frozen nuggets if necessary, then reheat in an oven at 190°C until heated through, usually about 10-15 minutes. Avoid using a microwave as it may result in soggy nuggets.