I love this recipe because it combines the best of both worlds—crispy on the outside and cheesy on the inside. The mix of spices adds great flavor without being overpowering, and using ground chicken thighs keeps the nuggets tender and juicy. The melted mozzarella in the center makes every bite deliciously satisfying. Plus, they’re simple to make, and I can customize them with different coatings or dips.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 grams ground chicken thighs 1 teaspoon garlic powder 1 tablespoon onion powder 1 teaspoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon salt (or a pinch) 1/2 teaspoon black pepper 1 1/2 cups shredded mozzarella cheese (or block cheese) 1 cup all-purpose flour 1 large egg 1 cup breadcrumbs 1 cup canola oil (or any vegetable oil)
Directions
Prepare the chicken mixture: I start by placing the ground chicken in a mixing bowl. I add garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. I mix everything thoroughly by hand or with a spoon until evenly combined.
Form the nuggets: I take about 1–1.5 tablespoons of the chicken mixture and roll it into a ball. I flatten it slightly, place a pinch of mozzarella cheese in the center, then roll it back into a ball to seal the cheese inside. I repeat until all the mixture is used.
Set up the coating station: I prepare three separate bowls—one with flour, one with a beaten egg, and one with breadcrumbs.
Coat the nuggets: I roll each chicken ball in the flour first, then dip it in the egg, and finally roll it in breadcrumbs until fully coated. I place them on a plate and repeat for the rest.
Heat the oil: I pour the canola oil into a deep frying pan or pot and heat it over medium-high heat until hot.
Fry the nuggets: Once the oil is ready, I carefully add the nuggets in batches and fry them until golden brown and crispy on all sides. I transfer them to a paper towel-lined plate to drain excess oil.
Serve: I serve the nuggets hot with my favorite dipping sauces like mayonnaise, ketchup, or barbecue sauce.
Servings and Timing
This recipe makes about 15 nuggets and takes around 25 minutes total—15 minutes to prepare and 10 minutes to cook.
Variations
I sometimes use chicken breast instead of thighs for a leaner option, though thighs keep the nuggets juicier. For a spicy twist, I add a pinch of cayenne or chili flakes to the chicken mixture. If I want a healthier version, I bake the nuggets at 400°F (200°C) for about 20 minutes, flipping halfway through. I also like experimenting with different cheeses such as cheddar or pepper jack for added flavor.
Storage/Reheating
I store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them into an oven or air fryer at 375°F (190°C) for 5–7 minutes until crispy again. I can also freeze the uncooked nuggets for up to 2 months—I just fry or bake them directly from frozen, adding a few extra minutes of cooking time.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 400°F (200°C) for about 20 minutes, flipping once halfway through.
Can I use chicken breast instead of thighs?
Absolutely, though thighs stay juicier and more flavorful.
What cheese works best for the filling?
Mozzarella melts beautifully, but cheddar or a blend of cheeses also works well.
How can I make them extra crispy?
I double-coat them by dipping twice in egg and breadcrumbs before frying.
Can I air fry the nuggets?
Yes, I air fry them at 375°F (190°C) for 10–12 minutes until golden and crisp.
How do I keep the cheese from leaking out?
I make sure the chicken mixture is tightly sealed around the cheese before coating.
Can I make them ahead of time?
Yes, I form and coat the nuggets, then refrigerate them for up to 24 hours before frying.
What sauces go best with these nuggets?
I love serving them with garlic mayo, ranch, barbecue sauce, or spicy sriracha dip.
Can I freeze the cooked nuggets?
Yes, I freeze cooked nuggets in a sealed container for up to 2 months and reheat them in the oven.
Can I make them gluten-free?
Yes, I use gluten-free flour and breadcrumbs for the coating.
Conclusion
These Cheese Chicken Nuggets are crispy, cheesy, and full of flavor—a perfect homemade version of a fast-food favorite. I love how the golden crust gives way to juicy chicken and melted mozzarella inside. Whether I serve them as a snack, party bite, or quick dinner, they’re always a hit. Simple to make, fun to eat, and endlessly delicious, these nuggets are pure comfort in every bite.
Crispy, golden Cheese Chicken Nuggets with juicy chicken and gooey melted mozzarella inside. These homemade nuggets are full of flavor, easy to make, and perfect as a snack, appetizer, or quick meal for the whole family.
Ingredients
500 grams Ground chicken thighs
1 teaspoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Italian seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 cups Shredded mozzarella cheese (or block cheese, cut into small cubes)
1 cup All-purpose flour
1 large Egg, beaten
1 cup Breadcrumbs
1 cup Canola oil (or vegetable oil)
Instructions
In a large bowl, combine ground chicken, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Mix well until evenly combined.
Take about 1–1.5 tablespoons of the mixture, flatten slightly, place a pinch of mozzarella cheese in the center, then shape into a ball or nugget, sealing the cheese inside. Repeat until all the mixture is used.
Prepare three bowls for coating: one with flour, one with the beaten egg, and one with breadcrumbs.
Coat each nugget by rolling it in flour, dipping it in the egg, then coating it with breadcrumbs. Set aside on a plate.
Heat canola oil in a deep frying pan over medium-high heat.
Once the oil is hot, fry the nuggets in batches until golden brown and crispy on all sides, about 3–4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauces such as ketchup, mayonnaise, or barbecue sauce.
Notes
Use chicken breasts for a leaner option, but thighs make juicier nuggets.
Add cayenne or chili flakes for a spicy kick.
For a healthier version, bake at 400°F (200°C) for 20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10–12 minutes.
Experiment with different cheeses like cheddar or pepper jack for added flavor.
Freeze uncooked nuggets for up to 2 months; cook directly from frozen with a few extra minutes.
