Perfect for grab-and-go eating at your Purim seudah or any meal, you won’t believe these one bowl chicken nuggets weren’t fried — and there’s no multi-step breading required either!

one bowl chicken nuggets and dipping sauce

In my opinion, chicken nuggets are a must at the Purim seudah! Whether it’s the adults snacking on them or the kids grabbing some and running off to play, they are a great dish to serve at the kind of seudah where people are coming and going and not necessarily sitting and eating a formal meal.

For many years, I didn’t bother making my own chicken nuggets for Purim; I just ordered a few 9×13 pans from my local takeout place. But while they were okay, they were really nothing special. Definitely not worth spending a lot of extra money on! This year, I decided to skip the takeout and make my own. Using my famous one-bowl method (see the schnitzel version here) means the nuggets take just minutes to prepare, and the end result is just so much better than store bought!

These one bowl chicken nuggets are more about the method and less about the actual recipe. For the breading, you can use any type of crumb that you like. I used a mixture of bread crumbs and pretzel crumbs. Panko crumbs give them a delicious texture, or you can use gluten-free crumbs if that suits your needs… You get the picture!

You can fry these nuggets if you want, but I bake mine and they come out delicious that way without the fuss and fat of frying. Using a real metal cookie sheet is what gets you that delicious crisp even when you bake them in the oven!

one bowl chicken nuggets on the baking sheet

The nuggets are best baked fresh, but they can be made in advance and refrigerated for 2-3 days. When rewarming, place them in the oven covered lightly until just heated through.

Serve these chicken nuggets with my delicious pizza-shop inspired garlic knot potatoes!

Want to see my method in action? What a video of me making these one bowl chicken nuggets here! **Note that in the video, I first put the chicken pieces in one bowl, then I made the mixture in a second bowl, and then I combined the two. While you can definitely make the nuggets that way, if you want this to truly be a one-bowl dish, you can do it the way it’s described in the recipe below and they will come out great!**

One-Bowl Chicken Nuggets

Perfect for grab-and-go eating at your Purim seudah or any meal, you won't believe these one bowl chicken nuggets weren't fried — and there's no multi-step breading required either!

Print Recipe

Ingredients

Oil
¼ cup flour
1 egg, beaten
1 tsp sriracha sauce (optional)
1½ lbs chicken cutlets (approx.), cut into nugget-size pieces
1½-2 cups crumbs (I used a mixture of bread crumbs and pretzel crumbs)

Instructions

Preheat oven to 400°F and pour some oil on a parchment-lined cookie sheet, coating it well.
In a large bowl, combine flour, egg, and sriracha sauce (if desired), until it forms a paste. (If it’s very thick, you can add a little bit of water, but make sure it’s not too thin to coat the chicken.) Add chicken pieces and mix to coat.
Add about 1 cup of crumbs and toss to coat the chicken. Gradually add more crumbs as needed until chicken is fully coated. If there are still some “bald” spots, coat with any crumbs that fell to the bottom of the bowl.
Place chicken nuggets on prepared cookie sheet and bake in preheated oven for 20-25 minutes, until done (no need to flip).
Remove pan from the oven and immediately flip the nuggets. Leave them there for a minute and then remove from the pan or drain the excess oil, if desired.

Notes

Though you can double this recipe, it’s hard to get them well coated if there’s a lot of chicken in the bowl. If you’re making more than the recipe calls for, you may want to do it in batches for best results.