by 
These Baked Chicken Nuggets are crispy on the outside and tender and juicy inside. Toasting the panko breadcrumbs before coating the chicken gives the nuggets plenty of crunch without frying.
Crispy Chicken Nuggets, Baked, Not Fried
I’ve been making these chicken nuggets for years. The trick to getting that crispy coating in the oven is to toast the panko breadcrumbs before breading the chicken. That extra step gives the breadcrumbs a head start so they become golden and crisp without overcooking the chicken.
The nuggets are then baked on a rack, which allows the hot air to circulate around the chicken instead of letting the bottoms sit directly against the baking sheet. It’s a simple method, but it makes a big difference in the finished nuggets.
Key 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 breast: Use boneless, skinless chicken breasts cut into evenly sized pieces so the nuggets cook at the same rate.
- Panko breadcrumbs: Panko gives the nuggets their crisp coating. Toasting the breadcrumbs before breading the chicken helps them become golden and crunchy in the oven.
Step-by-step directions
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.
- Toast 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 a breading station with flour in one shallow bowl, beaten eggs in another, and the toasted panko mixed with the seasonings in a third.
- Lightly salt chicken
- Dredge chicken in flour, then egg, and then the breadcrumbs
- Place chicken pieces on a lightly greased baking rack
- Bake in a 400°F oven until chicken has cooked through and has reached an internal temperature of 165°F.
Tips for making chicken nuggets
- Cut the chicken into similar-sized pieces so they cook at about the same rate.
- Keep an eye on the panko while it’s toasting. Stir often and remove it from the pan as soon as it’s golden so it doesn’t burn.
- Use a baking rack. This allows hot air to circulate underneath the nuggets and helps the coating stay crisp.
- Don’t crowd the nuggets. Leave a little space between each piece on the rack.
- Check the temperature. Chicken is done when the thickest pieces reach 165°F.
Dipping sauces
Serve the nuggets with your favorite dipping sauce.
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
Video
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
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 medium to medium-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
- Cut the chicken into similar-sized pieces so they cook at about the same rate.
- Keep an eye on the panko while it’s toasting. Stir often and remove it from the pan as soon as it’s golden so it doesn’t burn.
- Use a baking rack. This allows hot air to circulate underneath the nuggets and helps the coating stay crisp.
- Don’t crowd the nuggets. Leave a little space between each piece on the rack.
- Check the temperature. Chicken is done when the thickest pieces 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!