3 Ingredient Crispy Chicken Nuggets are the perfect go-to when you want something delicious, easy and super satisfying. With just cooked chicken breast, shredded cheese (mozzarella or parmesan) and an egg (or one-and-a-half for the parmesan version) you’ll have a golden, crunchy bite in no time. These nuggets skip flour, breadcrumbs and deep frying, making them lighter yet still full of flavour and crisp texture.
Why You’ll Love These Crispy Chicken Nuggets
You’ll love these nuggets because they:
- Use only three ingredients — no complicated coatings or long prep.
- Offer that crunchy, golden exterior without breading or frying in oil.
- They are flexible: use mozzarella for a more neutral taste or parmesan for a sharper flavour and lighter golden crust.
- Can be made via air fryer or oven, depending on your equipment.
- Fit well into low-carb / keto-friendly approaches (since no flour/crumbs) if that’s something you care about.
Ingredients
- 6 oz (170 g) cooked chicken breast
- 1 cup shredded mozzarella or shredded parmesan cheese (for parmesan version, use approx 94 g)
- 1 large egg (or 1½ large eggs if using parmesan cheese)
Step-by-Step: How to Make 3 Ingredient Crispy Chicken Nuggets
- Shred the cooked chicken breast: Add the chicken breast to a food processor, pulse a few times until fully shredded.
- Add cheese and egg(s): Into the food processor, add the shredded cheese and the egg(s). Mix on high speed until the cheese and egg are fully incorporated. The cheese shreds should not be easily noticeable but finely chopped into the chicken. Scrape the sides and bottom of the processor to ensure even mixing. Uneven mixing leads to uneven browning.
- Scoop and shape: Use a 1.5-tablespoon scoop to pick up the chicken mixture. Press lightly into your palm to compact, then shape into an oval patty about ¼-½ inch thick (or any nugget shape you prefer). Place finished nuggets onto a sheet of parchment paper. Repeat until mixture is used.
- Cooking method:
- Air Fryer Version: Preheat your air fryer to 400°F (204 °C). Grease the inner basket plate with cooking spray. Arrange nuggets so none touch (you may need batches). Optionally spray cooking oil onto the surface of the nuggets for a more evenly browned coating. Cook for about 8 minutes, check and quickly flip, then cook for ~2 more minutes (still at 400°F) or until both sides are evenly browned and crispy.
- Oven Version: Preheat oven to 400°F (204 °C). Line a large baking sheet with parchment. Place nuggets making sure none touch. Optionally spray the nugget surfaces with cooking oil spray (for better colour). Bake ~20 minutes, then flip and bake another ~5 minutes or until both sides are evenly browned and crispy. Note: the oven version can be slightly drier and browning may be less even.
- Serve immediately while crispy, or store leftovers (see Storage Instructions below).
Helpful Tips
- Make sure the chicken is cooked and well shredded. Using cooked chicken breast gives the best texture.
- Mix thoroughly: cheese must be finely distributed so you don’t get large cheese shreds that brown differently.
- If using parmesan cheese: you need ~1½ eggs (or 2 eggs if you don’t want to measure half) because parmesan version binds a bit differently. Using 2 eggs will increase moisture so adjust cook time accordingly.
- Optional oil spray is just for more even colouring and slight extra crispiness; not strictly required.
- In the oven version, the bottom and top that touch the sheet brown best — the sides may be less crisp. So if you want very even crisp, air fryer is recommended.
- Use uniform portions/shapes so the nuggets cook evenly.
- If mixture is too loose or sticky, you can chill it briefly to firm up before shaping.
Substitutions And Variations
- Cheese: Swap mozzarella for parmesan (or vice versa) to adjust flavour and appearance. Parmesan gives a golden look, mozzarella gives slightly darker brown crust and milder taste.
- Chicken: While recipe calls for cooked chicken breast, you could experiment with shredded rotisserie chicken (but may need to adjust moisture) or ground chicken in a variation.
- Seasonings: Though the base is three ingredients, you could add garlic powder, onion powder, chopped herbs or spices for extra flavour (while still keeping it simple).
- Shape: Make them oval patties, round nuggets, or fun shapes for kids.
- Cooking: You can bake either frozen or fresh shaped nuggets; if frozen, increase cook time a bit.
- For extra crunch: Though this recipe omits breadcrumbs/flour by design, you could roll the finished shaped nuggets in crushed pork rind or finely ground nuts for a low carb crunchy coating.
- Use lower fat mozzarella to reduce fat content if desired; just ensure binding still works.
- For a dairy free version: You’d need a substitute that provides binding and crisp coating — this diverges from the “three ingredient” simplicity but possible.
Storage Instructions
- Refrigerator: Store cooked nuggets in an airtight container. They are best eaten within 2–3 days.
- Freezer: To freeze, arrange shaped but uncooked nuggets on a parchment-lined sheet till solid then transfer to a freezer bag or container. They can last up to ~3 months. When ready, reheat in an air fryer or oven until heated through and crisp.
- Reheating: For best texture, reheat in an air fryer at ~350–375°F for ~5–7 minutes or until crisp and warmed through. If reheating in oven, place on a wire rack over baking sheet for best crispiness.
- Note: Nuggets made in the oven may be slightly drier than air fryer version, so storage and reheating may slightly emphasise dryness; adding a small dip/sauce helps.
Nutritional Information
Estimated nutrition (based on the Parmesan version) for one nugget:
- Calories: ~42 kcal
- Carbohydrates: ~0.02 g
- Protein: ~6 g
- Fat: ~2 g
- Saturated Fat: ~0.2 g
- Sodium: ~62 mg
- Sugars: ~0.01 g
Serving Suggestions
- Serve warm with your favourite dipping sauces: ketchup, mustard, ranch, BBQ sauce, or a spicy mayo.
- Pair with a fresh side salad or steamed vegetables for a balanced meal.
- For kids: serve with carrot sticks, cucumber slices or apple wedges to round out the plate.
- Add a low carb side like roasted cauliflower or zucchini fries if desired.
- For a snack or appetizer, serve on a platter with toothpicks and an assortment of dips.
- Finish with a sprinkle of fresh chopped parsley or chives for a little colour.
Frequently Asked Questions About Crispy Chicken Nuggets
Can I use raw chicken instead of cooked chicken breast?
Yes, there are similar recipes where raw chicken is used (minced or chopped) and then cooked in the air fryer/oven. However, in the specific version described above the chicken is already cooked before shredding. If you choose raw, you’ll want to ensure cooking time is sufficient for food safety and adjust texture accordingly.
Do I absolutely need to use an air fryer?
No, you can use the oven method. However, the air fryer gives more even browning, superior crispiness and faster cook time according to the recipe notes. The oven version may produce a slightly drier texture and less even browning on the sides.
What happens if I omit the cheese or egg?
If you omit the cheese, you lose the crisping shell effect (the cheese melts and crisps). If you omit the egg, the mixture may not bind well and the nugget shape could fall apart in cooking. The three ingredients are selected for each his role: chicken (protein base), cheese (crisping binder), egg (binding and moisture).
Can I make these gluten-free or low carb?
Yes — the recipe as given is naturally gluten free (no breadcrumbs, flour) and low in carbs, making it compatible with many low carb/keto approaches. Always double check cheese/ingredients if you have specific dietary needs.
How do I know when they’re done?
The nuggets should be golden brown and crispy on both sides, the cheese component melted and forming a crust, and the chicken inside heated through (if already cooked) or fully cooked (if raw). If using an oven, you may need to add 2–5 minutes depending on size and your oven’s performance.
Final Thoughts
Thank you so much for trying these 3 Ingredient Super Crispy Chicken Nuggets. I absolutely love how effortless they are, literally just chicken, cheese and egg, yet deliver that satisfying crunch and flavour of classic nuggets. Whether you’re cooking for yourself, your family or serving up a quick snack, I hope this dish brings you joy, ease and deliciousness. Enjoy your cooking experience, take pride in how simple yet flavorful this is, and thanks for being part of the food-loving community. Happy cooking and happy eating!
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3 Ingredient Crispy Chicken Nuggets
- Total Time: 20–35 minutes
- Yield: 14–16 nuggets 1x
Description
3 Ingredient Crispy Chicken Nuggets are easy, golden and crunchy with just cooked chicken, cheese, and an egg. Great for quick meals or snacks!
Ingredients
6 oz cooked chicken breast
1 cup shredded mozzarella or parmesan cheese (94 g)
1 large egg (or 1.5 eggs for parmesan version)
Instructions
- Shred the cooked chicken breast: Add the chicken breast to a food processor, pulse a few times until fully shredded.
- Add cheese and egg(s): Into the food processor, add the shredded cheese and the egg(s). Mix on high speed until the cheese and egg are fully incorporated. The cheese shreds should not be easily noticeable but finely chopped into the chicken. Scrape the sides and bottom of the processor to ensure even mixing. Uneven mixing leads to uneven browning.
- Scoop and shape: Use a 1.5-tablespoon scoop to pick up the chicken mixture. Press lightly into your palm to compact, then shape into an oval patty about ¼-½ inch thick (or any nugget shape you prefer). Place finished nuggets onto a sheet of parchment paper. Repeat until mixture is used.
- Cooking method:
- Air Fryer Version: Preheat your air fryer to 400°F (204 °C). Grease the inner basket plate with cooking spray. Arrange nuggets so none touch (you may need batches). Optionally spray cooking oil onto the surface of the nuggets for a more evenly browned coating. Cook for about 8 minutes, check and quickly flip, then cook for ~2 more minutes (still at 400°F) or until both sides are evenly browned and crispy.
- Oven Version: Preheat oven to 400°F (204 °C). Line a large baking sheet with parchment. Place nuggets making sure none touch. Optionally spray the nugget surfaces with cooking oil spray (for better colour). Bake ~20 minutes, then flip and bake another ~5 minutes or until both sides are evenly browned and crispy. Note: the oven version can be slightly drier and browning may be less even.
- Serve immediately while crispy, or store leftovers (see Storage Instructions below).
Notes
Parmesan version needs 1.5 eggs to bind well.
Air fryer yields crispier, evenly browned nuggets.
Optional oil spray enhances browning but not required.
Store cooked nuggets in fridge or freezer and reheat in oven/air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (Air Fryer) / 25 minutes (Oven)
- Category: Appetizer, Snack, Dinner
Nutrition
- Serving Size: 1 nugget
- Calories: 42
- Carbohydrates: 0.02 g
- Protein: 6 g