Description
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
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- Olive oil spray or cooking spray
- Optional: 1/4 cup grated Parmesan cheese
- Optional dipping sauces: ketchup, honey mustard, ranch, BBQ
Instructions
- 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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330
- Sugar: 1g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg
