Chicken Nuggets
Crispy homemade chicken nuggets perfect for a family meal.
Allergens: contains cereals containing gluten, eggs. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 15g carbs · 1g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Chicken breast filletsuse 400g | 2 × £2.75210g · £1.31 per 100g | 2 × £2.51330g · £0.76 per 100g |
| Plain flouruse 100g | £0.801.5kg · £0.05 per 100g | £0.53480g · £0.11 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £1.80£0.30 each |
| Breadcrumbsuse 100g | £1.25175g · £0.71 per 100g | £1.50170g · £0.88 per 100g |
| Vegetable oiluse 250ml | £8.505L · £0.17 per 100ml | £1.451L · £0.15 per 100ml |
| Basket total (full packs) | £17.85 | £10.30 |
| Cost of what this recipe uses | £7.03 | £5.00 |
| Per serving | £1.76 | £1.25 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the chicken: Cut the chicken breast fillets into bite-sized pieces, about 2cm (3/4in) thick. Season with salt and black pepper. Set aside.
- Set up the breading station: In three separate shallow bowls, place the plain flour, beaten eggs, and breadcrumbs. Add a pinch of salt and black pepper to the flour and breadcrumbs.
- Bread the chicken: Dip each piece of chicken into the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate or tray.
- Heat the oil: In a large, deep pan, heat 250ml of vegetable oil over medium heat. You want the oil to be hot enough that a small piece of breadcrumbs sizzles when dropped in.
- Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 75°C (165°F). Use a meat thermometer to check.
- Drain and rest: Once cooked, transfer the chicken nuggets to a wire rack set over a baking tray to drain any excess oil. Allow them to rest for a few minutes to crisp up.
- Serve: Serve the chicken nuggets hot with your favourite dipping sauce. Enjoy!
Tips
- To make it cheaper, use chicken thighs instead of chicken breasts, as they are more affordable and still delicious.
- To batch-cook and portion it for the week, prepare a large batch of chicken nuggets and divide them into individual portions. Store them in an airtight container in the freezer. When ready to eat, defrost in the fridge overnight and reheat in a preheated oven at 180°C (160°C fan) for 10-15 minutes, or until steaming hot throughout.
- To reheat safely, place the frozen chicken nuggets on a wire rack set over a baking tray to avoid sogginess. Reheat in a preheated oven at 180°C (160°C fan) for 10-15 minutes, or until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Breadcrumbs · about 400g left
Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken katsu curry. - Vegetable oil · about 250ml left
Keeps for months in the cupboard once sealed. Use it in: Chicken and Sweet Potato Tray Bake, Beef & Potato, Family Sunday Roast.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).