Could you (or indeed would you) make chicken nuggets from Boned & skinned chicken legs?

[KatyMac]

& if not why not?

I do the lumps of chicken dipped in egg, herbs & breadcrumbs on a tray in the oven method (if it makes a difference)

TIA

Yes, well have done with thighs and is fine

Really? Not too chewy?

Oh I wish I were a better cook or richer

could you do bbq chicken instead with the legs. obviously breast would be alot better or just coat the drumsticks in this mixture on the bone.

Would whizzing the meat up in the blender shaping it into nuggets and then putting breadcrumbs on work?

No I was just thinking of the cost really

I like chicken nuggets; maybe I should try them & see

I would put them in a freezer bag and bash them with a rolling pin first then coat them and shallow fry them, deliciously tender, i make them all the time :)

I always use thigh meat for practically every chicken dish I ever make. The flavour is just so much better and cooked properly it is never chewy.

2nd what Sparkle says. Thigh meat, followed by leg meat is the most tasty meat on a chicken. Breast is certainly easier and gives you a chicken nugget that most closely resembles what you might see in a freezer section, but if you aren't bothered about the visual, then I think it will make a tastier nugget. Try soaking the fillets in buttermilk over night. That's my tip for a lovely soft nugget. Failing that I like trixmalixy's idea of mincing the meat up first then reforming into nuggets.

Try marinating for a while in lemon juice. It will break the meat fibres down. I prefer thighs much nicer than the breast!

I have did this with cooked chicken leg meat before and it worked fine.
Finely chop or lightly whizz the chicken on a food processor (stop before it turns to mush!). Add very finely chopped lightly sauteed onion - finely chopped mushroom, pepper and/or garlic can be sautéed along with the onion if liked. Season well and add some lemon juice to bind.
Form into balls and squash into burger, sausage or nugget shapes. Refrigerate for at least 30 minutes. Flour, egg and breadcrumb, using Panko crumbs if you can get them. Gently shallow fry until golden brown and properly heated through.

Lots of great ideas - thanks everyone