These homemade chicken nuggets are made with ground chicken and no breadcrumbs, yet they hold together beautifully. Instead of a traditional breading, this recipe uses sweet potato and a small amount of starch to naturally bind the mixture, resulting in tender, protein-packed nuggets that are baked for a lighter finish.
Gluten-free and dairy-free, these nuggets are kid-approved and perfect for a healthy weeknight dinner that tastes like comfort food but uses whole-food ingredients.
Making chicken nuggets at home lets you control the ingredients and the cooking method. Choose whole foods and bake (or air fry) instead of deep-frying for a healthier version. This recipe calls for just a few simple ingredients, so it’s easy to make and easy to trust.
This Homemade Chicken Nugget Recipe Is:
- Easy to prepare.
- Family-friendly and kid-approved.
- Great for meal prep.
- Baked in the oven — no deep frying required.
- Gluten-free and dairy-free when you skip optional sauces with dairy.
- Made with whole-food ingredients.
- Breadcrumb-free but still holds together well.
Ingredients You Need
Make these baked chicken nuggets without breadcrumbs with just a few pantry staples:
- Ground chicken: the protein base for a tender texture.
- Sweet potato: finely grated or chopped; it acts as a natural binder and adds moisture without an obvious sweet flavor.
- Tapioca flour (or arrowroot/cornstarch): a starch that absorbs excess moisture and helps the nuggets set.
- Spices: onion powder, garlic powder, paprika, salt and pepper for balanced flavor.
How These Nuggets Hold Together Without Breadcrumbs
The combination of grated sweet potato and starch provides the binding power breadcrumbs normally supply. The sweet potato adds moisture and structure, while the tapioca or arrowroot starch soaks up excess liquid from the ground chicken. When blended, the mixture becomes cohesive and slightly sticky, which makes it easy to shape into nuggets. During baking, the proteins set and the nuggets firm up—reach 165°F internally for safe, steady results.
How to Make Chicken Nuggets without Breadcrumbs
Mix the ingredients: Add all ingredients to a food processor and blend until the mixture starts to pull away from the sides, about 30 seconds to 1 minute.
Shape into nuggets: Use a tablespoon to portion the mixture and place the scoops about ½ inch apart on a parchment-lined baking sheet. Wet your fingertips and shape each portion into a nugget; this recipe yields roughly 18–21 nuggets.
Tip: Dip your fingertips in water while you shape them to prevent sticking.
Bake and serve: Preheat the oven to 400°F and bake the nuggets for 18–20 minutes, turning once halfway through. They should be golden and reach an internal temperature of 165°F. For crispier edges, broil 1–2 minutes at the end. Serve warm with your favorite dipping sauce.
Serving suggestions: Pair these nuggets with ketchup, a dairy-free ranch, whole30 barbecue sauce, or a simple honey-mustard for dipping. They also go well with fries, sweet potato fries, a crisp kale-apple salad, or roasted broccoli and carrots.
Recipe FAQs
Bake them in the oven, air fry, or use a toaster oven. Cook until the internal temperature reaches 165°F. If cooking from frozen, make sure they are heated through before serving.
Fast-food-style nuggets are usually breaded and fried. This recipe is breadcrumb-free and bakes to a tender, slightly crisp finish without a traditional coating.
Yes. Preheat the air fryer to 400°F for 5 minutes and air fry for about 15–18 minutes, flipping halfway, until they reach 165°F. Cook time varies with nugget size.
Use binders like grated sweet potato and a starch (tapioca or arrowroot). Blend until the mixture becomes cohesive, then bake until the proteins fully set and the internal temperature reaches 165°F.
Storage Instructions
Refrigerate leftovers in an airtight container for 3–4 days. To freeze, arrange the shaped nuggets on a sheet pan and flash-freeze until solid, then transfer to a freezer bag or container for up to 3 months. Reheat from frozen in the oven, microwave, or air fryer until warmed through.
Pro tip: Make a double batch and freeze half for quick, kid-friendly meals later.
If you make this recipe, please leave a review and rating to let others know how it turned out.
More Kid-Friendly Recipes
- One Pot Taco Pasta
- Mini Chocolate Chip Muffins
- Instant Pot Spaghetti (gluten-free option)
- Chicken Alfredo Gnocchi
Healthy Chicken Nuggets (Without Breading)
Ingredients
- 1 lb ground chicken
- 2 cups finely grated or chopped sweet potatoes (about 1 medium-large sweet potato)
- 2 tablespoons tapioca flour, arrowroot starch, or cornstarch
- 1 1/2 teaspoons onion powder
- 1 teaspoon each: paprika, garlic powder, and kosher salt
Instructions
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Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray with olive oil spray.
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Add all ingredients to the bowl of a food processor. Blend on high for 30 seconds to 1 minute, or until the mixture combines and starts to pull away from the sides.
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Use a tablespoon to portion the mixture and place scoops ½ inch apart on the prepared sheet. Wet your fingers to prevent sticking and form into nugget shapes. You should have about 18–21 nuggets.
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Bake for 18–20 minutes, turning halfway through, until the internal temperature reaches 165°F. For crispier edges, broil 1–2 minutes at the end if desired.
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Cool slightly and serve with your preferred sauce.
Notes
Air fryer: Preheat to 400°F for 5 minutes and air fry 15–18 minutes, flipping halfway, until the internal temperature reaches 165°F. Cook time depends on nugget size.
Equipment
- Food processor
- Large baking sheet
Nutrition
| Calories: 236kcal
| Carbohydrates: 17.8g
| Protein: 20.7g
| Fat: 9.1g
Nutrition information is an approximation and should be used as a guide.