Food & Drink


I didn’t eat fast food, so I’ve never been a fan of chicken nuggets. However, one day, entirely out of nowhere, I felt a massive craving for chicken nuggets. So I decided, “Challenge accepted! I’m going to cook homemade chicken nuggets.” Let me be honest; I may become a chicken nugget fan right now because these homemade baked chicken nuggets were so tasty that I could not stop eating them. And the best thing is that they’re pretty simple to prepare! I’ve made three batches in the last week, and I’m not even getting sick yet.


I made use of just one (yes, I did use one) skinless and boneless chicken breast to make this recipe. It produced about 24 nuggets. The chicken breast I used weighed around 2/3 lb. This means that the amount you get will vary based on your breast size. I’ve determined the portion size to be six nuggets for each serving, as long as you’re eating something to go with it (like the fresh veggies in my pictures).


Weird, right? However, it does work. Buttermilk is a popular ingredient utilized for baked or cooked chicken; however, I did not have buttermilk, nor did I need to purchase an entire bottle to make this dish (even even though you could keep extra buttermilk in the freezer to use further). Instead, I decided to use a food item already found in my fridge and pantry: basic Greek yogurt. Much like buttermilk, it’s a fermented milk product that adds flavor and keeps the soft and moist. I guarantee it!

It can also be used if you’re using plain regular yogurt (not Greek style). You’ll need to add less water while thinning it down.


They should work fine for this recipe if you can find gluten-free breadcrumbs. However, I haven’t tried this recipe using gluten-free breadcrumbs; however, I’m not sure gluten-free breadcrumbs will impact the texture of this recipe.



1 Cup simple breadcrumbs ($0.25)

1/2 1 tsp of garlic powder ($0.05)

1/2 tsp smoked paprika ($0.05)

1/4 tsp salt ($0.02)

freshly cracked pepper ($0.02)

2 Tbsp neutral oil ($0.08)

Yogurt Slurry

1/3 cup Greek Yogurt ($0.29)

1/8 tsp salt ($0.01)

Three tablespoons of water ($0.00)


One skinless, boneless, and skin-free poultry breast (about 2/3 1 lb.) ($2.79)


Preheat the oven to 425oF. Put a cooling rack of wire or two on top of an oven sheet to support the nuggets while they bake.

Mix your breadcrumbs with garlic powder, salt, smoked paprika,, and fresh cracked pepper (about five cranks of the pepper mill). Combine these ingredients until well mixed. Pour the oil over the breadcrumb mixture and ensure the breadcrumbs are covered in oil. The breadcrumbs should appear like wet sand.

Mix with the Greek yogurt, salt, and water in a separate bowl until the mixture is smooth. The yogurt should have the same consistency as heavy cream buttermilk. It must not be too thick to cover the chicken.

Cut off any excess fat in the chicken breast and chop it into tiny 1-inch-sized pieces, ranging from 3/4 inch to 1 inch. For 2/3 lb. chicken breasts, you’ll have around 22-24 pieces.

Dip each chicken piece in the yogurt slurry, then roll it into the seasoned breadcrumbs until each chicken is completely coated. Place each painted chicken piece on the wire cooling rack in the oven.

After all the chicken pieces are coated, you can transfer the baking tray to the oven to bake for between 23 and 25 minutes and until breading has browned on the edges.

Remove the chicken nuggets from the oven and allow them to cool for about 3-5 minutes before serving them with your preferred dip.