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Baked Chicken Nuggets – perfectly crunchy and full of flavor. These chicken nuggets are baked in the oven in just 15 minutes. These chicken nuggets are made with panko bread crumbs and are perfect for lunch or dinner.
There’s just something about a chicken nugget that everyone loves. I have three teenage kids and on those rare times we go to a fast food restaurant, at least one of them will order nuggets. I don’t know what it is – the small size, the fact you can dunk ’em, or the crunchy coating.
These baked chicken nuggets are 100 times better than those fast food kind. They are quick, easy, crunchy, and oh so yummy! And as I always say, there’s nothing better than knowing what’s in your food.
I used boneless chicken breasts for these nuggets. Boneless chicken thighs would also work. Consistent size, especially thickness really matters. If you have some really thin ones and some really thick ones, they will not cook at the same time. The thin ones will become overcooked and dry.
My goal when making these was to make them quick, tasty, and healthy. I can get these on the table in 30 minutes and my kids love them (so do I!)
To make these, you need to toast the bread crumbs first. I just use a saute pan and place the panko bread crumbs into the pan and dry toast them over low heat. Don’t be tempted to skip this step. It’s really the key to making these nuggets golden brown.
Tips for making chicken nuggets
- Brown bread crumbs first
- Bake on a greased baking rack
- Keep chicken pieces uniform in size
These baked chicken nuggets are definitely a winner in our house and this recipe will be used again and again. These are great dipped in barbecue sauce, a spicy red chili sauce or jalapeno apricot sauce.
Other 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
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Baked Chicken Nuggets
Ingredients
- 2 Chicken breasts (cut into bite sized pieces)
- 1/2 teaspoon salt
- 1 1/2 Cups Panko bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 Tablespoon dried parsley
- 1/2 teaspoon paprika
- 3/4 cup flour
- 2 whole eggs (lightly beaten)
Instructions
- Sprinkle chicken lightly with 1/2 teaspoon salt.
- Toast panko bread crumbs in a nonstick skillet over low heat.
- In a large, shallow dish mix panko,remaining salt, pepper, onion powder, parsley and paprika.
- Put flour in another shallow dish.
- Set up a a baking sheet with a baking rack on top. Lightly spray baking rack with a non-stick spray.
- Working with each piece of chicken, one at a time, dredge chicken into flour, dip into egg, and then into panko mixture.
- Place on baking rack.
- Bake at 400 degrees for 12 minutes. Test one piece to ensure it is cooked through. If not fully cooked, place back in oven for 3- 5 additional minutes.
- Do not overcook or the chicken will be dry.
Notes
Cut chicken into similar sized pieces.
Toast bread crumbs to achieve a golden color. Don't skip this step or your nuggets will look uncooked after the 10 minutes in the oven.
Serve with your favorite dipping sauce.
Nutrition
14 Comments
Rachelle @ Beer Girl Cooks
January 29, 2016 at 6:02 pmOMG! I’m totally guilty of the local chicken nuggets. I can’t help myself. I love your home version!
Adina
January 28, 2016 at 11:29 pmI 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
January 29, 2016 at 6:07 amThat’s a great way to toast the panko crumbs!
Meghan | Fox and Briar
January 28, 2016 at 12:49 pmI 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
January 28, 2016 at 10:45 amHi 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
January 28, 2016 at 6:56 amMy 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
January 28, 2016 at 5:35 amChicken 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
January 28, 2016 at 6:03 amThey are a perfect comfort food! Thanks, David!
Mary Ann | The Beach House Kitchen
January 28, 2016 at 5:25 amMy 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
January 28, 2016 at 5:31 amI hope Casey loves these nuggets!
Melanie @ Melanie Cooks
January 27, 2016 at 1:39 pmHomemade 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
January 27, 2016 at 5:42 pmThe Panko crumbs add so much crunch!
karrie @ Tasty Ever After
January 27, 2016 at 11:49 amYummy! Love chicken nuggets and especially love them when they are baked and healthy. Pretty smart about toasting the Panko crumbs too 🙂
Kathy
January 27, 2016 at 5:39 pmBaked, healthy, and tasty! That’s the winning combo!