Crispy Ground Chicken Nuggets - Ready in 30 Minutes

These Crispy Ground Chicken Nuggets are a quick and kid-friendly meal ready in just 30 minutes. Juicy inside, crunchy outside, and perfect for lunch or dinner! This is a large recipe perfect for freezing and reheating when ready to eat.

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: American

Keyword: air fryer ground chicken nuggets, crispy baked chicken nuggets, easy chicken nugget recipe, ground chicken nuggets, healthy chicken nuggets, homemade chicken nuggets, homemade nuggets with ground chicken, kid friendly chicken nuggets, simple chicken dinner idea, Weeknight chicken dinner

Servings: servings

Calories: 588kcal

Author: George - U Keep Cooking

Equipment

1 Cast Enamel Skillet (to fry)
Air Fryer (other cooking option)

Ingredients

For the Nuggets:

3 lbs ground chicken
¾ cup milk
¾ cup italian breadcrumbs
3 tsp garlic powder
3 tsp onion powder
3 tsp kosher salt
1½ tsp paprika (optional for color)
1½ tsp ground mustard
3 eggs (whisked)
9 tbsp butter or vegetable oil (for frying)

For the Breading:

4½ cups panko breadcrumbs
1½ cups Parmesan cheese (finely grated)
6 tsp dried parsley
1½ tsp garlic powder
1½ tsp onion powder

Instructions

Set up & measure: 3 lb ground chicken, ¾ cup milk, ¾ cup Italian breadcrumbs, 3 tsp garlic powder, 3 tsp onion powder, 3 tsp kosher salt, 1½ tsp paprika (optional), 1½ tsp ground mustard, 3 large eggs (whisked), 9 tbsp melted butter or vegetable oil for frying.
For breading mix: 4½ cups panko, 1½ cups finely grated Parmesan, 6 tsp dried parsley, 1½ tsp garlic powder, 1½ tsp onion powder in a shallow bowl.
Make the nugget mixture: In a large bowl, combine 3 lb ground chicken, ¾ cup milk, ¾ cup Italian breadcrumbs, 3 tsp garlic powder, 3 tsp onion powder, 3 tsp kosher salt, 1½ tsp paprika (optional), 1½ tsp ground mustard, and the 3 whisked eggs. Mix gently with your hands or a sturdy spoon until just combined — don’t overwork the meat or the nuggets can get dense.
Portion & chill: Scoop about 2 tablespoons of mixture per nugget (adjust size if you like). Roll each into a compact ball or small patty and place on a tray. Chill the shaped nuggets in the fridge for 15–30 minutes. Chilling firms them up and helps the breading stick.
Breading the nuggets: Put the panko-Parmesan mix in a wide shallow dish. Working in batches, press each chilled nugget into the panko mixture so it’s well coated on all sides. Press gently so the crumbs adhere. Place coated nuggets on a clean tray.
Oil Frying (Pan Fry) Instructions: Pour about ¼–½ inch neutral oil (canola, vegetable) into a large skillet. Heat over medium to medium-high until the oil is shimmering (about 325–350°F if you use a thermometer). Don’t let it smoke.
Fry in batches: Carefully place nuggets in the skillet in a single layer without crowding. Fry 3–4 minutes per side, turning once, until golden brown and crisp. Use an instant-read thermometer — nuggets must reach 165°F internal temperature for ground poultry. Transfer to a paper-towel lined plate to drain and rest a minute before serving.
Air Fryer Instructions: Preheat your air fryer to 400°F for 3–5 minutes. Lightly spray the basket or brush with a little oil so the crumbs don’t stick. Lightly brush each coated nugget with a little of the 9 tbsp melted butter (or spray with canola oil spray). This gives color and crunch.
Place nuggets in a single layer (don’t overcrowd). Air fry at 400°F for 8–12 minutes, flipping halfway through. Time depends on nugget size and your air fryer model.
Nugget internal temp should reach 165°F. If not, continue in 1–2 minute increments until done. Let rest a minute before serving.

Notes

Quick Tips & Safety

Always use a meat thermometer — 165°F is required for ground chicken.
Don’t overcrowd the pan or air fryer; cook in batches for even crisping.
If your nugget mixture feels too wet, add a tablespoon of panko to firm it up before shaping.
Test one nugget first to check seasoning; fry a small piece and taste, then adjust salt or spices if needed.
Handle raw chicken carefully and wash hands/utensils to avoid cross-contamination.

Nutrition