These baked chicken nuggets are the ultimate combination of crispy on the outside and tender on the inside. Unlike fried nuggets, they’re made with less oil and use simple, wholesome ingredients. They make a perfect dinner, lunchbox addition, or snack, and can be served with your favorite dipping sauces. Plus, they’re freezer-friendly and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs salt and pepper garlic powder paprika all-purpose flour eggs panko breadcrumbs olive oil spray or cooking spray optional: grated Parmesan for extra flavor optional dipping sauces: ketchup, honey mustard, ranch, BBQ
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack.
Cut chicken into evenly sized bite-sized pieces.
Season chicken with salt, pepper, garlic powder, and paprika.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs (and Parmesan, if using).
Dredge each chicken piece in flour, dip in egg, then coat with breadcrumbs, pressing gently for adhesion.
Place coated chicken nuggets on the prepared baking sheet. Spray lightly with olive oil or cooking spray.
Bake for 20–25 minutes, flipping halfway, until golden brown and cooked through.
Serve hot with your favorite dipping sauces.
Servings and timing
This recipe makes about 4 servings. Prep time: 20 minutes Cook time: 20–25 minutes Total time: 45 minutes
Variations
Spicy Nuggets: Add cayenne pepper or chili powder to the seasoning for heat.
Cheesy Coating: Mix grated Parmesan into the breadcrumbs for extra flavor.
Gluten-Free Option: Use gluten-free breadcrumbs and flour.
Air Fryer Method: Cook in the air fryer at 400°F (200°C) for 12–15 minutes, flipping halfway.
Buttermilk Soak: Marinate chicken in buttermilk for a few hours for extra tenderness.
Storage/Reheating
Store leftover nuggets in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 375°F (190°C) oven for 10 minutes or until hot and crispy. You can also freeze cooked nuggets for up to 2 months. Reheat directly from frozen in the oven at 400°F (200°C) for 15–20 minutes.
FAQs
Are baked chicken nuggets really crispy?
Yes! Using panko breadcrumbs and baking at high heat gives them a crispy texture without frying.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicy and flavorful, making them a great choice.
Do I need to flip the nuggets while baking?
Yes, flipping halfway through ensures even browning and crispiness on all sides.
What’s the best dipping sauce?
Popular options include ketchup, honey mustard, ranch, BBQ, or a spicy mayo.
Can I make these ahead of time?
Yes, prep them ahead and refrigerate before baking, or bake and reheat when needed.
Can I freeze them?
Yes, freeze cooked or uncooked nuggets. Just bake or reheat straight from frozen.
What makes them ultra-crispy?
The combination of panko breadcrumbs, high oven temperature, and light oil spray gives maximum crunch.
Are these healthier than fried nuggets?
Yes, baking uses much less oil, reducing fat and calories without sacrificing texture.
Can I use seasoned breadcrumbs?
You can, but be mindful of salt content and adjust seasonings accordingly.
Do I need a wire rack to bake them?
A wire rack helps them crisp up evenly, but if you don’t have one, parchment paper works fine—just flip halfway through.
Conclusion
Ultra-crispy baked chicken nuggets are everything you want in a nugget—crispy, golden, juicy, and flavorful—without the mess and extra fat of frying. Simple to make and endlessly customizable, they’re sure to become a family favorite. Serve them with your favorite dip, and enjoy a guilt-free take on a classic comfort food.
Ultra-crispy baked chicken nuggets are a healthier alternative to traditional fried nuggets. These oven-baked bites feature juicy chicken coated in a golden, crunchy breadcrumb crust that’s perfect for dipping and snacking.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or set a wire rack over the sheet.
Cut the chicken into evenly sized bite-sized pieces.
Season chicken with salt, pepper, garlic powder, and paprika.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs (plus Parmesan if using).
Dredge each chicken piece in flour, then dip in egg, and coat with panko breadcrumbs, pressing gently to adhere.
Arrange coated nuggets on the baking sheet and spray lightly with olive oil or cooking spray.
Bake for 20–25 minutes, flipping halfway through, until golden brown and fully cooked (internal temp should be 165°F/74°C).
Serve hot with your favorite dipping sauces.
Notes
Use a wire rack for maximum crispiness.Marinate chicken in buttermilk for a few hours for extra tenderness.Customize with spices or Parmesan in the coating.Freeze cooked or uncooked nuggets for up to 2 months.Reheat in the oven to maintain crispiness—avoid microwaving for best texture.
