Mozzarella-Stuffed Chicken Nuggets

This homemade cheesy chicken nugget recipe transforms ordinary ground chicken into irresistible bites with a molten cheese center that kids and adults both adore. Perfect for weeknight dinners or weekend snacking, these nuggets deliver restaurant-quality taste with simple ingredients from your kitchen.

I created these during a particularly hectic week when my family needed comfort food fast. Now my teenagers specifically request these "cheese bombs" whenever friends come over, and they disappear within minutes!

Ingredients

• Ground chicken: Provides a lighter alternative to beef while still offering plenty of protein and a neutral canvas for flavors
• Mozzarella cheese cubes: Create that satisfying melty center; best if you use low-moisture mozzarella for optimal stretchiness
• Panko breadcrumbs: Offer superior crunch compared to regular breadcrumbs; look for Japanese-style for the crispiest exterior
• Dried oregano: Adds Italian flair that complements the mozzarella perfectly
• Eggs: Act as the essential binding agent that helps the breadcrumbs adhere
• Flour: Creates the first coating layer that helps everything stick together
• Oil for frying: Choose a neutral oil with high smoke point like vegetable or canola

Step-by-Step Instructions

Season the Ground Chicken:

Add salt and pepper generously to your ground chicken and mix thoroughly with your hands. The seasoning needs to be slightly more than you think as it will carry through the entire nugget. Ensure even distribution by folding the meat over itself several times until fully incorporated.

Form the Nuggets:

Take approximately 2 tablespoons of the seasoned ground chicken and flatten it slightly in your palm. Place a cube of mozzarella in the center, then carefully fold the meat around it, sealing completely to prevent cheese leakage. Shape into a traditional nugget form by gently pressing between your palms. Set aside on a plate and repeat with remaining ingredients.

Prepare the Coating Stations:

Create an assembly line with three shallow dishes. In the first, place flour seasoned with a pinch of salt. In the second, beat the eggs until fully combined. In the third, mix panko breadcrumbs with dried oregano to taste. Having all three stations prepared before you start coating makes the process much more efficient.

Coat the Nuggets:

Roll each formed nugget in flour until completely coated, shaking off any excess. Next, dip into beaten eggs, ensuring full coverage. Finally, roll in the seasoned panko mixture, pressing gently to adhere the breadcrumbs to all surfaces. Place coated nuggets on a clean plate, allowing space between each one.

Fry to Perfection:

Heat oil in a deep pot or fryer to 350°F. If you lack a thermometer, test by dropping a breadcrumb in; if it sizzles immediately and floats, the oil is ready. Carefully add nuggets in small batches to avoid overcrowding and reducing oil temperature. Fry for 4-5 minutes until deeply golden brown and fully cooked through, turning occasionally for even browning.

Rest and Serve:

Remove nuggets with a slotted spoon and place on paper towels to drain excess oil. Allow to rest for 2-3 minutes before serving; this prevents mouth burns from the molten cheese center and allows the juices to redistribute throughout the meat.

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My absolute favorite part of this recipe is watching peoples faces light up when they bite into that first nugget and discover the melted cheese center. Even my pickiest eater who normally avoids meat dishes will devour these without complaint!

Make-Ahead Options

These nuggets can be prepped entirely in advance and frozen before the frying stage. After coating, place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to enjoy, fry straight from frozen, adding just 1-2 minutes to the cooking time. This makes them perfect for busy weeknights when you need something delicious with minimal effort.

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Baked Alternative

For a healthier version, these nuggets can be baked instead of fried. Preheat your oven to 425°F and place the coated nuggets on a parchment-lined baking sheet. Spray or brush lightly with oil for better browning. Bake for 15-18 minutes, flipping halfway through cooking time. The exterior wont be quite as crunchy as the fried version, but you still get that wonderful cheese pull when you bite into them.

Serving Suggestions

These cheesy chicken nuggets pair beautifully with a variety of dipping sauces. Try marinara for an Italian twist, honey mustard for sweetness, or ranch for a classic approach. For a complete meal, serve alongside a simple green salad with vinaigrette dressing or sweet potato fries. They also work wonderfully as part of a game day spread or kids birthday party menu where finger foods reign supreme.

Frequently Asked Questions

→ Can I bake these cheesy chicken nuggets instead of frying them?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, turning halfway through. Spray them with cooking oil before baking for a crispier exterior. They won't be quite as crispy as the fried version but still delicious.

→ What dipping sauces pair well with these chicken nuggets?

These nuggets pair wonderfully with marinara sauce, ranch dressing, honey mustard, BBQ sauce, or a spicy sriracha mayo. The cheesy center complements practically any sauce you enjoy.

→ Can I use different types of cheese for the filling?

Absolutely! While mozzarella provides that classic stretch, you can experiment with cheddar, pepper jack for spice, or monterey jack. Just make sure to use cheese that melts well.

→ How can I prevent the cheese from leaking out during cooking?

Ensure the ground chicken completely seals around the cheese cube. After forming the nuggets, chill them in the refrigerator for 30 minutes before coating and frying to help them hold their shape.

→ Can I make these cheesy chicken nuggets ahead of time?

You can prepare and shape the nuggets up to a day ahead, storing them in the refrigerator before coating and frying. For longer storage, freeze the uncooked nuggets in a single layer, then transfer to a freezer bag once solid. Cook from frozen, adding a few extra minutes to the cooking time.

→ What's the best oil for frying these nuggets?

Vegetable oil, canola oil, or peanut oil all work well due to their high smoke points. Heat the oil to 350-375°F (175-190°C) for optimal frying results.