Homemade Chicken Nuggets I Good Times With Jen

Get the chicken nugget flavor you love, minus the “funky” stuff.

For the chicken:
1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
Salt and pepper, to taste
For the dredge:
1/2 cup all-purpose flour
2 large eggs, whisked
3/4 cup plain panko, baked
1/3 cup plain fine bread crumbs
2 tablespoons nutritional yeast (or grated parmesan)
2 tablespoons melted butter
Salt and pepper, to taste
Dipping sauce:
2 tablespoons dijon mustard
2 tablespoons mayo
2 tablespoons honey

1.) Preheat oven to 400 degrees. Spread panko across a baking sheet and bake for a few minutes, until golden brown (be careful not to burn). Set aside to cool.
2.) In a food processor, add chicken and chicken ingredients and blend until the mixture becomes a paste and set aside.
3.) 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.
4.) Heat the oven to 350 degrees. Coat each nugget in flour, then dip into eggs, and into the crumbs. Place on a wire rack and bake for about 15 to 20 minutes, or until crispy and cooked in the center.
5.) Mix the sauce ingredients together and dip away!

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