Recipe: Homemade Chicken Nuggets (Dinosaur Shapes)
Servings Prep Time
10-12nuggets (depending on shape/thickness) 45min
Cook Time
Servings Prep Time
10-12nuggets (depending on shape/thickness) 45min
Cook Time
  • 1/2pound ground chicken
  • 1cup Italian breadcrumbs
  • 2tablespoons grated parmesan cheese
  • 2tablespoons butter (melted)
  • 1 egg
  • salt, pepper, garlic powder, onion powder (season to taste)
  1. In a large mixing bowl, combine ground chicken, egg, parmesan cheese, seasonings, and 1/2 cup of Italian breadcrumbs.
  2. In a separate bowl, mix remaining breadcrumbs with melted butter, coating breadcrumbs evenly with butter.
  3. Line a baking sheet with parchment paper.
  4. Take small portions of ground chicken mixture and flatten to approximately 1/4-inch thickness (if using cookie cutters for shapes).
  5. Place flattened ground chicken on parchment-lined baking sheet.
  6. Use cookie cutter on mixture but do not remove. Repeat steps 4-6 until all mixture/cookie cutters have been used.
  7. Place baking sheet lined with nuggets and cookie cutters in the freezer for 30 minutes or until slightly firm.
  8. Preheat oven to 400°F.
  9. Remove excess mixture from around cookie cutters. Save for later or discard.
  10. Remove cookie cutters from nuggets. They should now be firm enough to handle and hold shape.
  11. Coat each nugget in buttered breadcrumbs and place on a nonstick, oven-safe wire rack and rimmed baking sheet.
  12. Bake nuggets for 30-35 minutes or—depending on thickness—until chicken is thoroughly cooked.
  13. Let cool and serve with dipping sauce.
Recipe Notes

Note: I’m a germaphobe when it comes to the handling of raw meat. Please be sure to take the necessary steps to sanitize all utensils, containers, countertops, and hands. I have even designated this set of dinosaur cookie cutters for meat only; we have another set for actual cookies.

Also, to save time in the future, try prepping ground chicken mixture beforehand and cutting into shapes and freezing. Let thaw slightly in the refrigerator for approximately two hours before coating in breadcrumbs and baking.