Perfectly crunchy and full of flavor, these baked chicken nuggets are a hit with both kids and adults!
These nuggets can be ready from start to finish in just 30 minutes! Perfect for lunch or dinner.
Crispy nuggets - baked, not fried
There's just something about a chicken nugget that everyone loves. My kiddos still order nuggets from time to time and they love them when I make them at home.
These baked chicken nuggets have a lovely crispy coating and the inside is nice and juicy.
There are a couple of tricks you need to do in order to bake these in the oven and still get the texture you get from a fried nugget.
My two main tricks are browning the breadcrumbs first to get a nice color and baking the nuggets on a cooling rack and a baking sheet. The rack sits on the baking sheet and allows the bottom of the nuggets to crisp up too.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken - Use boneless, skinless chicken breasts or thighs. For thick pieces of chicken, I slice them in half first, making two smaller cutlets. Then I cut them into nugget-size pieces.
- Breadcrumbs - I use plain panko breadcrumbs. You could use Italian style as well, just omit the garlic powder and Italian seasoning in the recipe.
- Eggs - the eggs act as a binder and help the bread crumbs stick to the chicken
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Brown the breadcrumbs in a dry skillet over medium heat. Shake or stir the pan often to keep the breadcrumbs moving. You want them browned, but not burnt. Remove breadcrumbs from pan to stop the cooking process.
- Set up your dipping station. Place flour in one bowl, eggs in another bowl, and breadcrumbs along with seasoning in a third bowl
- Lightly salt chicken
- Dredge chicken in flour, then egg and then the breadcrumbs
- Place chicken on a lightly greased baking rack
- Bake in 400°F oven until chicken has cooked through and has reached an internal temperature of 165°F
Tips for making chicken nuggets
- Brown breadcrumbs first - You don't want to skip this step. The breadcrumbs need to be browned first, or they will look underbaked when they come out of the oven.
- Use a baking rack - Place the baking rack over a cookie sheet. Lightly spray the baking rack so the chicken doesn't stick. The baking rack allows air to circulate on both sides of the chicken which helps promote crispy chicken!
- Uniform pieces - Try to keep the nuggets about the same size. This can be challenging because the chicken isn't even all over. Just do the best you can. This helps ensure all the pieces are done at the same time.
- Leave some space - Don't overcrowd the baking rack. You don't want the pieces of chicken touching each other.
- For younger children - Or others not wanting the big crunch you get from the panko breadcrumbs, use a regular dried breadcrumb instead.
- Check the temperature - Check the temperature on one of your thickest nuggets with an instant-read thermometer. Chicken needs to re
Dipping sauces
Chicken nuggets are great dipped into your favorite sauce. Some favorites include
More delicious chicken recipes
- White Chicken Chili
- Orange Chicken
- Chicken Pot Pie
- Zucchini and Ricotta Stuffed Chicken Breasts
- Chicken Soup with Pasta
- Chicken and Wild Rice Soup
- Chicken, Broccoli and Rice Bake
- Oriental Chicken Salad
- Chicken Tenders
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my main dish recipes!
Baked Chicken Nuggets
Ingredients
- 2 Chicken breasts, boneless and skinless (cut into small pieces)
- ½ teaspoon salt
- 1 ½ Cups Panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ cup flour
- 2 eggs (lightly beaten)
Instructions
- Preheat oven to 400°F
- Sprinkle chicken lightly with salt.½ teaspoon salt, 2 Chicken breasts, boneless and skinless
- Toast panko breadcrumbs in a skillet over low heat.1 ½ Cups Panko breadcrumbs
- In a large, shallow bowl mix panko,remaining salt and seasoning½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon Italian seasoning
- Put flour in another shallow dish and eggs into a third dish½ cup flour, 2 eggs
- Set up a a baking sheet with a baking rack on top. Lightly spray baking rack with a non-stick spray.
- Dredge each piece of chicken into flour, dip into egg, and then into panko mixture.
- Place on baking rack.
- Bake at 400°F for 10-12 minutes. Test one piece to ensure it is cooked through. If not fully cooked, place back in oven for a few additional minutes.
Notes
- Brown breadcrumbs first - You don't want to skip this step. The breadcrumbs need to be browned first, or they will look underbaked when they come out of the oven.
- Use a baking rack - Place the baking rack over a cookie sheet. Lightly spray the baking rack so the chicken doesn't stick. The baking rack allows air to circulate on both sides of the chicken which helps promote crispy chicken!
- Uniform pieces - Try to keep the nuggets about the same size. This can be challenging because the chicken isn't even all over. Just do the best you can. This helps ensure all the pieces are done at the same time.
- Leave some space - Don't overcrowd the baking rack. You don't want the pieces of chicken touching each other.
- For younger children - Or others not wanting the big crunch you get from the panko breadcrumbs, use a regular dried breadcrumb instead.
- Check the temperature - Check the temperature on one of your thickest nuggets with an instant read thermometer. Chicken needs to reach 165°F.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Rachelle @ Beer Girl Cooks says
OMG! I'm totally guilty of the local chicken nuggets. I can't help myself. I love your home version!
Adina says
I make similar chicken nuggets and I know how they are, my kids go crazy everytime I make them (so thanks for the reminder). I toast the panko in the oven on a large baking tray.
Kathy says
That's a great way to toast the panko crumbs!
Meghan | Fox and Briar says
I still have a weakness for chicken nuggets! I just can't resist them! I love that these are healthier and easy so I can get my fix without feeling bad about it 🙂
allie @ Through Her Looking Glass says
Hi Kathy! These are absolutely amazing. I love that they aren't processed. They would disappear so fast at my house and there would be nothing left to freeze. Awesome, simple recipe.
Cheyanne @ No Spoon Necessary says
My husband is a big, little kid and he LIVES for nuggies! I love that these are baked and freezer friendly! Totally need to make a BIG 'ole batch and keep them on hand for the hubster (and me). Cheers, my dear!
David @ Spiced says
Chicken fingers are right up there on the list of comfort foods, Kathy! I think it's because they remind me of childhood...and because they're delicious. I love this homemade version. And a big thumbs up to regrouping and figuring out how to make these not only taste great, but look great, too! 🙂
Kathy says
They are a perfect comfort food! Thanks, David!
Mary Ann | The Beach House Kitchen says
My son Casey is a HUGE chicken nugget fan! He comes home for break at the end of February and I know exactly what I'll be making him! Thanks Kathy! Casey thanks you too!
Kathy says
I hope Casey loves these nuggets!
Melanie @ Melanie Cooks says
Homemade chicken nuggets are so much healthier than store-bought! Real chicken, not processed! It's great that they are baked, and those Panko crumbs look so crunchy!
Kathy says
The Panko crumbs add so much crunch!
karrie @ Tasty Ever After says
Yummy! Love chicken nuggets and especially love them when they are baked and healthy. Pretty smart about toasting the Panko crumbs too 🙂
Kathy says
Baked, healthy, and tasty! That's the winning combo!