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Monday, 26 January 2015

Homemade Chicken in Breadcrumbs

I love a nugget, my parents always used to say I'd turn into a nugget... they're probably right. 

Quite a few of you guys requested this recipe when I posted a photo of my dinner on Twitter. We're all well aware how bad for us processed food is, and also how bad fried food is; so I'm going to show you two ways to make homemade chicken nuggets using fresh chicken and without frying (although they do taste amazing fried but shh!). 

Method One: The Egg Method 

(the longer, messier but more healthy option)

You will need:

Chicken breasts
Plain Flour
1 Egg
3 bowls


Split your flour, egg (beaten) and breadcrumbs into three separate bowls and keep them in that order. 

Once the chicken is cut up however you prefer (I love either strips or chunks), cover them in flour. You can do the whole batch at once but I'm recommend doing one at a time to make sure they're all coated properly at each stage. The reason we're coating in flour first is because if you tried to dip a chicken breast straight into egg, because of the surface, it won't pick up the egg very well - trust me I've tried it! By coating the chicken in flour it creates a matt surface for the egg to cling to. 

Anyway, when the chicken is fully coated, dip it in the beaten egg and make sure it's completely covered, and then do the same into the breadcrumbs. 

Lay on a baking tray and bake in the oven until cooked which will depend how thick your chicken is. I usually put them in for about 20 minutes. 

Method Two: The Oil Method 

(the quicker, less messy and slightly less healthy option)

This is the method I use when I'm feeling lazy, which is quite often. 

You will need:

Chicken breasts
A sandwich bag


Cut up your chicken however you prefer

Pour a few tablespoons of oil into a sandwich bag - there's no science to it, I just pour, but it's better to pour too little and add more later than too much. 

Add the breadcrumbs to the bag

Pour all the chicken in the bag and shake it round until all the chicken is completely covered in breadcrumbs. If the breadcrumbs aren't sticking enough, add a bit more oil and shake again. 

The breadcrumbs don't tend to stay on the chicken as well with this method compared to method one so when you take the pieces out and put them on a baking tray, you may need to press them onto the chicken a bit. 

As with method one, bake in the oven until cooked which will depend how thick your chicken is. I usually put them in for about 20 minutes. 


I eat this A LOT and it tastes way way better than any breaded chicken you can buy in the supermarket. There's loads of ways you can mix it up and make it different each time for example:

- Change the type of breadcrumbs. My favourites are Paxo golden breadcrumbs, Old El Paso spicy breadcrumbs and Japanese Panko breadcrumbs

- Add flavours to the breadcrumbs like paprika, cajun, peri peri, chilli flakes etc

- Change up your side dish - these nuggets are great in wraps, with a side salad, with noodles, literally anything



  1. I've been making homemade goujons for years! It's amazing how simple it is! And so much better for you! I want to try it with panko bread crumbs next!

  2. It might be 10 a.m but all I want is to make these right now! Deffo trying this one out!

    Francesca xo // EffStar Beauty // YouTube Channel

  3. This looks so delicious, thank you for sharing the recipe :)

    Camille xo

  4. Yum! Gosh I love goujons, I made Paul run out and buy some from Tescoes at about 10pm the other week. Definitely need to try and make my own! x

    Jasmin Charlotte | UK Lifestyle Blog

  5. These look so yummy mmmmmm :) I want to start being less lazy by doing things like this, but I admit I do usually just buy the processed ones if I am having nuggets eeeek! But these look DELICIOUS. Thanks for sharing :) xx

    Kayleigh xoxo

  6. They look absolutely delicious!! I think I'll be making some nuggets for dinner during the week!

    Eilish x


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