Okay. I know. Just stop at the store and pick up a bag of frozen nuggets.

However, what a great delicious appetizer, snack, lunch or dinner would homemade chicken nuggets make, right?

Chicken nuggets are really super easy to make and so much more flavorful if you make them yourself. Dipped in honey mustard, ketchup or your favorite dipping sauces, these nuggets are so cute-looking and fun to make.

With a fun mixture of sesames, these tuxedo Sesame Chicken Nuggets are the best and a great Back-To-School easy weeknight meal.

SESAME CHICKEN NUGGETS

2 pounds of ground chicken

½ cup of all-purpose flour

1 ½ teaspoons of salt

½ teaspoon black pepper

½ teaspoon of garlic powder

2 cups of plain panko breadcrumbs

2 tablespoons of raw sesame seeds

2 tablespoons of raw black sesame seeds

3 large eggs, room temperature

Preheat your oven to 400 degrees Fahrenheit. In a large bowl, combine salt, pepper and garlic powder. In a large bowl, combine salt, pepper and garlic powder. Add your chicken to the bowl and mix to combine all ingredients. Set aside.

In another bowl, add your panko bread crumbs and both kinds of sesame seeds. Combine. Pour the all-purpose flour out on to a dish. In a shallow bowl, whip your eggs.

Line a sheet pan with parchment paper in prep for the nuggets to bake. Drizzle the sheet pan with a little bit of oil.

Take two tablespoons of the chicken mixture for each nugget and make little mounds on the sheet pan of nugget mix. Put a little oil on your hands and shape and flatten each chicken nugget. Take each nugget and roll them int the flour, to coat, then into the egg, lastly into panko/seed mixture. Place on to another parchment-lined sheet pan until ready to fry.

You can make the nuggets and refrigerate up to a day ahead.

Fry your nuggets in 350 degrees Fahrenheit/neutral-flavored oil until golden brown (about 3-5 minutes). Once done frying the nuggets, place them on the lined sheet pan. Bake for 5-7 minutes.

Set out your favorite dipping sauces and enjoy.