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Homemade Chicken Nuggets for Toddlers

Homemade Chicken Nuggets for Toddlers

Crispy, baked chicken nuggets made with simple ingredients — no fryer, no mystery additives, and freezer-friendly for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 about 5 nuggets
Course: Dinner, lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients: Chicken
  • 1 lb boneless, skinless chicken thighs, cut into nugget-sized pieces
  • ½ cup all-purpose flour
  • 1 egg, beaten (or ¼ cup milk for egg-free)
Coating
  • 1 cup panko breadcrumbs
  • ¼ cup grated parmesan (optional)
  • ½ tsp garlic powder
  • Olive oil spray

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • 3 shallow bowls

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
    2. Set up three shallow bowls: flour in the first, beaten egg (or milk) in the second, and panko mixed with parmesan and garlic powder in the third.
    3. Cut chicken thighs into small, toddler-sized nugget shapes.
    4. Dip each piece of chicken in the flour, shaking off excess, then into the egg, then press firmly into the panko mixture to coat.
    5. Arrange coated nuggets on the prepared baking sheet in a single layer, leaving space between each.
    6. Spray the tops lightly with olive oil spray.
    7. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/74°C).
    8. Let cool for a few minutes before serving to toddlers — the inside holds heat longer than it looks.

Notes

  • Refrigerator: Refrigerate cooked nuggets promptly in an airtight container and use within 3 days.
  • Freezer storage: For best quality, use frozen chicken nuggets within 2 months.
  • Reheating from frozen: Reheat in a 375°F (190°C) oven for about 10–12 minutes or in an air fryer for 6–8 minutes, until heated through. For leftovers, check that the center reaches 165°F (74°C) before serving.