You’ll only need three ingredients for this chicken nugget recipe! Instead of frying them in oil, I bake them in the oven so the cleanup is also stress-free. For more recipes like this one, see our easy popcorn chicken! I love serving these homemade nuggets with one of our easy homemade sauces, such as this creamy honey mustard sauce, our easy ketchup, or my sweet and tangy BBQ sauce.
Key Ingredients
Chicken: For this recipe, I’ve used both chicken breasts and thighs. Chicken thighs are a bit more tender, but both work well! Potato Chips: Use your favorite kind! I love dill pickle or sour cream and onion for extra flavor. I also love that potato chips make this a gluten-free breading (although, I recommend checking the package before using to make sure it is GF certified). Egg: This helps the crushed chips stick to the chicken. We’re skipping the fancy breading (with flour, egg, and breadcrumbs), so just a beaten egg will do.
How to Make Chicken Nuggets at Home
To make my potato chip-crusted chicken nuggets, cut your chicken into nugget-sized pieces and dip them into a whisked egg (or egg whites). Roll the chicken in crushed potato chips until well coated, and bake until crispy. I’ve also included tips for making these in your air fryer in the recipe below! These homemade chicken nuggets couldn’t be simpler! Serve them with your favorite sauce or a side of fries. Here’s our recipes for crispy baked French fries and our favorite baked sweet potato fries (don’t forget the homemade fry sauce). 5 ounces (141g) favorite potato chips, 3 heaping cups 1 large egg, see notes Nonstick cooking spray or olive oil 2Add 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. 3Beat the egg in a separate bowl. 4Cut the chicken into 1-inch pieces (about 24 pieces). 5With 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. 6Spray the tops of the chicken with nonstick cooking spray or add a drizzle of olive oil. 7Bake for 15 minutes, flip, and then bake until an internal thermometer inserted into the chicken reads 165°F, another 8 to 12 minutes more.
