Turkey Nuggets

I made (and shared) this Turkey Nuggets recipe several months ago, but I needed to update it. When I made these for the first time, I used canola oil…thinking that was better than vegetable oil. Well, I’ve learned a lot since I first started this whole transition back in January and now I know that canola oil is NOT a better option! The only oils I use these days are olive oil, coconut oil, and sesame oil. Of course, I also use (organic) butter a lot, too.

Do your kids love chicken nuggets? Mine definitely do! And while I’ll probably never be able to compete with McDonald’s version (because, let’s face it, there are all sorts of ingredients in those that I would never in a million years use at home), I feel like this recipe comes pretty close. I’ve yet to try it with ground chicken, but I plan to next time. I’m guessing they would be just as good whether using ground turkey or ground chicken. I like that I can make ‘nuggets’ at home that, I think, look pretty close to what you would buy from either a fast-food restaurant or get from a Tyson bag…but are, obviously, way better for my family! My kids really enjoy these and I bet yours will too.


Turkey Nuggets

(Recipe adapted from The Whole Family Cookbook, by Michelle Stern)


  • 1/4 cup white whole wheat flour
  • 2 eggs, beaten (local, free-range is ideal)
  • 1 cup whole wheat breadcrumbs (I use homemade)
  • 1 pound ground turkey or chicken (I buy local, free-range from Honored Prairie)
  • 1/2 tsp salt
  • 2 tsp Parmesan cheese, freshly grated
  • 1/4 cup olive oil

Take out three small bowls and add the flour to the first bowl. Crack the eggs into the second one. Add the breadcrumbs to the third bowl. Put the ground turkey in a large bowl and mix in the salt and Parmesan cheese. Put some flour on your hands and make a ping-pong sized ball in your hands. Set the ball on a cookie sheet and continue until all of the turkey has been made into small balls. Roll each ball in the flour, dip in the egg, and then roll in the breadcrumbs. Place back on the cookie sheet and then flatten gently. Repeat until done.

Heat olive oil in a large skillet over medium-low. Place the turkey pieces in the skillet and cook for 2 minutes. Flip over and cook the other side for an additional 2 minutes. After they have been slightly browned on each side, place back on the cookie sheet and bake at 375 degrees for about 8 minutes or until cooked all the way through. Serve hot. (They were a little greasy, so I set mine on a paper towel first before serving.) Enjoy!

I often serve mine with a little honey for dipping…yum!!

One of these days, I want to make a double batch and then freeze half of them after cooking. That way, when I need a quick dinner, all I would need to do is pop them into the oven until heated up. Haven’t tried it yet, but I don’t see why that wouldn’t work!

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

13 thoughts on “Turkey Nuggets

  1. I made these today for my husband and myself. He has Celiacs, so I used Glutino gluten-free bread crumbs and gluten-free all purpose flour. They turned out so well! The recipe is so easy and so worth making them from scratch.

  2. These are awesome! I accidentally used 2 tbsp of Parmesan cheese instead of 2 tsp. They do not taste like chicken nuggets; instead they taste just like breakfast sausage! I need some fried eggs with these. They’re so delicious! What’s even better is that I know exactly what’s in them since I made them from scratch. Next time I will make them with the 2 tsp of Parmesan cheese as the recipes calls for and see if that makes them taste more like nuggets. Either way, I’m sure they’re equally good. Thanks for the recipe!

  3. Were you ever able to make a batch to freeze? If so how did they hold up? And did they still tast an good after reheating?

    1. Hi Kelly, I still have never taken the time to make a large batch for freezing! You would think by now I would have, right?? 🙂 I have heard several people comment that they have frozen them, but I never heard any followup with how they turned out. My guess is that they would be totally fine…and probably much better if you warm them up in the oven versus the microwave (where they would get soggy). Sorry I’m not too much help! I really need to try this soon so I have a better answer for people!

  4. Just wanted to say thank you for the recipe. My son is a very picky eater and we struggle to get protein into him. These were a HUGE hit and I loved knowing what was in them (unlike many store bought varieties). They were perfect reheated in the oven after being frozen (cooked fully first) – I know several people have been asking about that. We will definitely be making these again.

    1. I am so happy to hear that, Andrea! And thank you so much for the feedback on how they tasted after being frozen!! Glad your son enjoyed them so much. 🙂

  5. Completely fab. My daughter hates the texture of meat and so whole breast nuggets are out of the question. These taste so unhealthy and yet I know they are not.
    Thank you x

  6. Want to try these tonight so just to be sure I cook fully first then let cool before I freeze some of them ?

    1. Hi Olivia! I realize I’m super late in responding to your question…but yes, I would cook them first and THEN freeze them! Did you try it yet? Curious if it worked out for you!

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