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Nonna's Chicken Nuggets

Makes 16 – 18 pieces

My grandsons love chicken nuggets therefore I created a homemade version you can either bake or quick fry. They can be served as an appetizer with either my Marinara Sauce or Zesty Ranch Dip.


2 cups breadcrumbs (toasted)

½ cups grated parmesan cheese

Cooking spray

2 pounds chicken tenders

Garlic salt or salt and pepper to taste

2 eggs

¼ cup milk

¼ cup mayonnaise

¼ cup flour


  1. Preheat oven 390°F

  2. Sprinkle breadcrumbs on baking sheet and bake for 15 minutes

  3. Take out of oven and stir breadcrumbs around and bake for another 15 minutes

  4. Place breadcrumbs in a large bowl and stir on parmesan cheese

  5. Cover a second baking sheet with aluminum foil and coat with cooking spray

  6. Remove silverskin and fatty tendons from chicken

  7. Season chicken to your liking

  8. Using a Ziploc bag lay chicken inside bag and pound it to ½ inch thick, do this until all chicken has been pounded

  9. Beat eggs, milk and mayonnaise together in a bowl

  10. Stir in flour and mix well

  11. Using tongs dip chicken in egg flour mixture then into breadcrumb mixture

  12. Place chicken on cutting board and using your hand press down hard on the breadcrumbs so they stick well to chicken

  13. Lay as many nuggets you need on baking sheet and bake for ½ hour, turning the chicken over half way through baking

  14. Serve with anything your kids like, add a salad or rice and it becomes a meal

Any leftover chicken can be placed in saran wrap and as you roll the chicken in the saran you can add more slices of chicken. Then place in Ziploc bag and freeze up to three months. Take out of freezer two hours before using


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