These homemade dino nuggets use a few simple ingredients to deliver a crunchy exterior and a moist, tender interior. They’re baked (not fried), great with your favorite dip, and taste far better than store-bought versions.
I loved dino nuggets as a kid—mostly for the fun shape—and my boys feel the same. Store-bought nuggets always tasted a bit flat to me, so I created an easy homemade version. All you need is ground chicken, a few pantry staples, and dino-shaped cutters. If you don’t want to cut shapes, you can form classic round nuggets instead—kids will still love them!
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Chicken Recipes You’ll Love
- Homemade Dino Nuggets Recipe
What You’ll Need
Ingredients for these homemade dino nuggets:
- Ground chicken breast: The best base for moist nuggets.
- Panko breadcrumbs: Used in the chicken mixture and for coating. Panko gives a crisp, airy crust; Italian-seasoned panko adds extra flavor.
- Parmesan cheese: Adds savory depth to the coating.
- Flour: Helps the egg adhere to the nuggets.
- Milk: Combined with panko and seasonings to form a panade, which keeps the nuggets tender and prevents toughness.
- Seasonings: Paprika, onion powder, garlic powder, and salt for balanced flavor.
- Oil spray: Spritzing before baking helps the breading turn golden and crisp.
See the recipe card below for exact quantities.
Recipe Substitutions & Additions
- Ground chicken can be swapped for ground turkey.
- If you don’t have panko, a slice of bread processed into crumbs works in a pinch.
- Replace Parmesan with 2–3 tablespoons nutritional yeast for a dairy-free umami hit.
- Use a dairy-free milk (oat, almond) instead of regular milk.
- If you need an egg substitute, try heavy cream, oil, or melted butter; if the coating doesn’t stick well, gently press the breadcrumbs onto the nugget.
Step By Step Instructions
STEP 1: In a small bowl combine 1/4 cup panko, milk, salt, garlic powder, onion powder, and paprika. Let sit about 1 minute so the breadcrumbs absorb the liquid—this panade helps keep the nuggets tender.
STEP 2: Add the panade to a large bowl with the ground chicken and mix until combined. Use your hands as needed, but avoid overmixing to keep the texture light.
STEP 3: Spread the chicken mixture onto a parchment-lined baking pan in a smooth layer about 1/2 inch thick.
STEP 4: Lay another sheet of parchment on top and smooth gently. Freeze the tray 60–90 minutes until firm.
STEP 5: Remove the top parchment and use dinosaur-shaped cutters to stamp out shapes. Arrange cutouts on a separate parchment-lined pan. Recombine scraps to form more shapes or roll into round nuggets.
STEP 6: If pieces feel soft, chill them briefly so they hold their shape while coating.
STEP 7: Preheat oven to 375°F. In a medium bowl combine 1 cup panko, 1/2 cup grated Parmesan, 1/4 cup flour, and 1/2 teaspoon paprika for the breading. Whisk two eggs in a separate bowl.
STEP 8: Coat each dino nugget by dipping into the breading, then the egg, then back into the breading for full coverage. The first breading pass may not stick much—that’s normal; the egg helps the second pass adhere.
STEP 9: Spray the coated nuggets generously with oil and bake 15–18 minutes, flipping halfway, until golden and crispy. Allow to cool slightly before serving.
Storage Instructions
After cooling, refrigerate the nuggets up to 3 days or freeze up to 3 months. Reheat in an air fryer or oven for best crispness.
Tips For Success
- To make classic round nuggets, skip freezing: scoop tablespoon portions, coat, and bake.
- If shapes lose definition during coating, press the cutters lightly into the edges to re-establish the dino outline.
- Make larger portions into patties using the same breading method—great for sandwiches.
Recipe FAQs
Yes. Skip the freezing step, scoop tablespoon-sized portions, coat them, and bake on a parchment-lined sheet.
Yes. Spray the air fryer basket, arrange nuggets in a single layer, and air-fry at 390°F for 10–12 minutes, flipping halfway. Cook in batches if needed.
Yes. Heat oil over medium and cook 3–4 minutes per side until golden and internal temperature reaches 165°F. Drain on paper towels.
Other Chicken Recipes You’ll Love
Chicken Nuggets With Veggies
Chicken And Broccoli Meatballs
Chicken Fritters (With Leftover Chicken)
Mini Chicken Pot Pies With Pie Crust
If you tried these Homemade Dino Nuggets, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Homemade Dino Nuggets
Print Recipe
Equipment
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Dino cookie cutters (optional)
Ingredients
Chicken Mixture
- 1 lb ground chicken breast
- ¼ cup panko breadcrumbs
- ¼ cup milk
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
Breading & Coating
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- ½ tsp paprika
- 2 eggs
Instructions
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Combine 1/4 cup panko, milk, salt, garlic powder, onion powder, and paprika. Let sit about 1 minute to form a panade.
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Mix the panade into 1 lb ground chicken until just combined. Avoid overmixing.
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Spread the mixture on a parchment-lined sheet about 1/2 inch thick and top with another parchment sheet. Freeze 60–90 minutes.
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Remove the top parchment and cut dino shapes. Reuse scraps to form more shapes or round nuggets.
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If needed, chill cutouts briefly so they hold shape during coating.
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Preheat oven to 375°F. Mix 1 cup panko, 1/2 cup Parmesan, 1/4 cup flour, and 1/2 tsp paprika. Whisk two eggs in a separate bowl.
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Coat each piece: breading → egg → breading, then place on a parchment-lined pan.
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Spray generously with oil and bake 15–18 minutes, flipping halfway, until golden and crispy. Cool slightly before serving.
Notes
- To make round nuggets, skip freezing and scoop tablespoon portions, then coat and bake.
- If shapes soften during coating, re-press edges with the cutter to restore definition.
- You can form larger portions into patties for sandwiches using the same breading method.
Nutrition
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