Homemade Chicken Nuggets with Potato Crust
This is a fast and easy recipe that the kids can help with. And it's way healthier than buying processed chicken nuggets. Have fun with the recipe and use any variety of Idahoan dehydrated Mashed Potatoes to change up the flavors!
Read Kita's full post here.
- 1 cup flour
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 4 oz Idahoan Roasted Garlic Flavored Mashed Potatoes, dry
- 2 pounds boneless skinless chicken breasts, cut into 1” cubes
- Preheat the oven to 350°F.
- Whisk the flour and salt together in a shallow dish.
- Pour the beaten eggs into a shallow dish next to the flour.
- Pour the Idahoan Roasted Garlic Mashed Potato flakes in a shallow dish next to the eggs.
- Place a baking sheet next to the dishes.
- Working with one piece at a time, roll the chicken in the flour to coat.
Move the chicken to the eggs and coat, letting excess drip off.
- Then toss the chicken in the potato flakes to coat.
- Place the chicken nugget on the baking sheet. Repeat with all of the pieces.
- Bake the nuggets for 10 minutes.
- Carefully remove from oven, flip with a spatula, and return to oven for another 7 to 10 minutes.
- Let cool for 3 to 5 minutes before serving.
Ready When You Are!
Want to have nuggets ready to go in a flash? Make them ahead of time and rebake them later.
- Let the nuggets cool after baking.
- Parfreeze them in a single layer on a baking sheet.
- Once par-frozen, they won’t stick together in a bag. Store them in a freezer bag for up to one month.
- When ready to reheat, bake at 375°F for 15 to 20 minutes, flipping once, halfway through cook time.
3 Reasons to Make Homemade Chicken Nuggets
Sure, premade chicken nuggets are easy whether you buy them in the drive-thru or in the frozen aisle of the grocery store, but for just a little work you can make homemade ones. But why would you?
- You know exactly what went into them. No extruded chicken here!
- They are a healthier option than premade nuggets. Think baked vs. fried!
- You can customize them to your own taste by using different flavors of Idahoan mashed in the coating or adding dried herbs, spices or even a little Parmesan to the mix.