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Canned Chicken Nuggets

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

20 ratings

Crispy edges, a juicy center, and four simple ingredients: canned chicken, Monterey Jack, cottage cheese, and an egg. Shape 16 nuggets and air fry or bake until golden and 165°F inside. Each eight-nugget serving has an estimated 37.5g protein and 2.2g net carbs.
  • 2.2gnet carbs
  • 37.5gprotein
  • 15minutes
  • 2servings
Golden canned chicken nuggets served with a side of creamy ranch dipping sauce on a white plate.
A close-up of crispy, cheesy canned chicken nuggets with a bowl of ranch dipping sauce.
An overhead view of homemade canned chicken nuggets served with creamy ranch dressing for dipping.
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I know canned chicken can be a little polarizing, but hear me out. This recipe is one of the easiest ways to turn a pantry staple into something you'll actually crave. With just a 12.5-ounce can of chicken, cottage cheese, shredded cheese, and an egg, you can make crispy, golden chicken nuggets that are packed with protein and naturally low in carbs. I always keep canned chicken in my pantry because it's affordable, convenient, and perfect for those nights when I don't have time to thaw meat or make a trip to the grocery store.

A hand dipping a crispy canned chicken nugget into a bowl of creamy ranch dressing.

The secret to these nuggets is the cottage cheese. Once everything is mixed together, it melts right into the chicken, helping create a tender, juicy center while adding extra protein without making the nuggets taste like cottage cheese. The shredded cheese gives the outside that irresistible golden crust in the air fryer, so you get crispy edges without any breadcrumbs, flour, or pork panko. They're gluten-free, family-friendly, and perfect for dipping in your favorite sauce.

I've made a lot of recipes with canned chicken over the years, and this is one I come back to again and again because it's so simple and consistently turns out well. Whether you need a quick lunch, an easy weeknight dinner, or a high-protein snack, these chicken nuggets come together in minutes with ingredients you may already have on hand. If you've never been a fan of canned chicken before, this is the recipe I'd recommend trying first.

Crispy air fryer canned chicken nuggets served with a side of ranch dipping sauce.

Storage information

Refrigerate cooked nuggets in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3-4 days.

For a crisp exterior, reheat in the air fryer at 350°F, checking after 3-5 minutes and continuing until the center reaches 165°F. A microwave works too, though the outside will be softer; check the same internal temperature.

Freezing

Chill promptly, then freeze the cooked nuggets in a single layer before transferring to a freezer bag. Use within 3 months for best quality. Reheat from frozen in the air fryer at 375°F or oven at 400°F until the center reaches 165°F. Frozen nuggets need longer than refrigerated ones, so use a thermometer rather than a fixed reheating time.

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The recipe

Canned Chicken Nuggets

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Prep 5 min Cook 10 min Total 15 min Serves 2

Ingredients

Servings 2

Canned Chicken Nuggets Ingredients

Step by Step Instructions

  1. Combine ingredients

    In a medium bowl, add the drained chicken and use a fork to break it into smaller pieces. Add the cottage cheese, shredded cheese, and egg, then stir until well combined. Mix in seasoning if using.

    For this step

    • 12.5 oz can of chicken, drained well
    • 1/2 cup shredded cheese
    • 1/3 cup cottage cheese
    • 1 large egg
    • seasoning (optional)
    Shredded canned chicken mixed with cottage cheese, egg, and shredded cheese to make high-protein chicken nuggets.

  2. Shape the nuggets

    Using your hands or a cookie scoop, portion the chicken mixture into 16 oval-shaped nuggets, each about 1 inch wide. Place them in a single layer in an air fryer basket or on an air fryer tray. If baking, arrange the nuggets on a parchment-lined baking sheet.

    Hands shaping the canned chicken mixture into oval nuggets before cooking.

  3. Air fry or bake

    Air fry at 390°F, starting with 10-12 minutes, or bake at 400°F, starting with 10-12 minutes. Cook until golden and the center of the thickest nuggets reaches 165°F on a food thermometer. Add time as needed; size, thickness and appliance affect the cooking time. Work in batches if needed to keep a single layer.

    Homemade canned chicken nuggets cooking in an air fryer until golden brown and crispy.

Nutrition

Per serving: 1/2 batch (8 of 16 nuggets)

Calories
277
Fat
14.1g
Protein
37.5g
Total carbs
2.2g
Net carbs
2.2g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Do the nuggets taste like canned chicken?

Not at all. The cheese does most of the heavy lifting, and air frying gives the nuggets a crispy exterior that makes them taste much more like traditional chicken nuggets than you'd expect.

Can I use fresh cooked chicken instead of canned chicken?

Yes. Use about 1 1/2 to 2 cups of finely shredded cooked chicken in place of one 12.5-ounce can of canned chicken. The mixture should hold together well before shaping into nuggets.

Can I make these dairy-free?

I don't recommend it for this recipe. Both the cottage cheese and shredded cheese help bind the nuggets together and create the right texture, so dairy-free substitutions may not give the same results.

Can I add seasonings or spices?

Definitely. This recipe is easy to customize. Try garlic powder, onion powder, smoked paprika, Italian seasoning, taco seasoning, Cajun seasoning, or even a little hot sauce mixed into the batter for extra flavor.

Why are my nuggets falling apart?

Make sure you drain the canned chicken really well before mixing. Too much moisture is the most common reason the mixture won't hold together. The egg is the binder in these nuggets, so don't skip it. If needed, let the mixture sit for 5 minutes before shaping the nuggets.

Can I use a different cheese instead of Monterey Jack?

Yes! Monterey Jack melts beautifully and gives these nuggets a mild, creamy flavor, but Colby Jack and cheddar cheese are both great substitutes. Just be sure to use a good melting cheese so the nuggets hold together and develop that crispy, golden exterior.

Is canned chicken already cooked?

Yes. Canned chicken is fully cooked during the canning process, so it's safe to eat straight from the can. For this recipe, you just drain it, mix it with the cottage cheese, shredded cheese and egg, then cook the nuggets until they're crispy and golden.

Can I make these with just 3 ingredients?

Yes. Leave out the cottage cheese for a classic 3-ingredient version with canned chicken, egg and shredded cheese. The egg binds the mixture, so the nuggets will still hold their shape, but the cottage cheese is what keeps the center tender and juicy. Expect a slightly drier nugget without it.

How to make chicken nuggets out of canned chicken?

Drain a 12.5 ounce can of chicken well, break it apart with a fork, then mix in 1/3 cup cottage cheese, 1/2 cup shredded Monterey Jack cheese, and 1 large egg. Shape the mixture into 16 nuggets and air fry at 390°F for 10-12 minutes, until golden and cooked through. You can also bake them at 400°F for 10-12 minutes.

Are canned chicken nuggets healthy?

Yes, especially on keto. One serving of these canned chicken nuggets has 277 calories, 37.5 grams of protein, and 2.2 grams of net carbs. Canned chicken is fully cooked chicken breast, so the main thing to watch is sodium. I look for cans with just chicken, water and salt, then drain well before mixing.

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Reviews

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5 from 20 ratings, 5 written

Made this recipe?

Your rating

Cathy B

This is my new go to for chicken nuggets. Thank you 🙏

Reply

Sandy K.

Set these out at my book club and they were a hit. Nobody guessed they started from a can of chicken. I ran mine the full 12 minutes at 390 and they held their crunch sitting out.

Reply

Rosie

My daughter is dairy free so the 1/3 cup of cottage cheese is out for her batch. Would a thick dairy free yogurt bind it about the same, or does that extra moisture mess with the 390 air fry time? Got a can of chicken in the pantry either way, making these tonight.

Reply

Annie Lampella

Leaving out cottage cheese alone would not make these dairy-free: the Monterey Jack contains dairy too. Both cheeses are part of this recipe, and I don’t have a confirmed dairy-free replacement formula to offer. My earlier reply missed the shredded cheese.

Reply

Sakura

how dry does the chicken need to be? mine always seems watery even after draining. SO hoping these work for me!!

Reply

Annie Lampella

Hi Sakura, I drain the can and then press the chicken down hard with the back of a fork until no more liquid comes out. It should feel crumbly, not wet, when you break it into pieces. If yours still seems watery after that, give it a quick squeeze in a paper towel before the egg and cheese go in.

Reply

Jen Moore

I didn’t think canned chicken could taste this good!! Adding these to the regular rotation.

Reply

Annie Lampella

That’s exactly the reaction I was hoping for, Jen! I’m so glad these earned a spot in your rotation.

Reply

Maria

The cottage cheese is doing more work than the ingredient list lets on. My son ate through half the batch before stopping to ask what the ‘stretchy part’ was. Monterey Jack, I told him. He nodded and went back to eating. Best food review I’ve gotten. He calls them ‘cheese nuggets’ now and has no idea that’s a compliment.

Reply

Mike

I’ve been meaning to try pressing the outside in shredded parmesan before air frying, and it did exactly what I hoped. Forms this thin, lacy crust that crisps up more than the plain version, so I pulled them at 10 minutes instead of 12. The Monterey Jack interior still holds, that soft melty pull is still there. The bigger thing I learned: moisture. Drain the canned chicken, then press it between paper towels, twice if you can. First batch I skipped that and a few fell apart during shaping, second batch held together clean. Four stars because it took me one practice round to get the draining step right, but the parmesan version is now in regular lunch rotation.

Reply

Annie Lampella

Draining the chicken well helps the mixture hold together. Monterey Jack is the shredded cheese listed here. Whether you add a Parmesan crust or use the base recipe, check that the center reaches 165°F before serving.

Reply

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