Homemade Baked Chicken Nuggets
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These are the best Homemade Baked Chicken Nuggets and are so easy to make! White meat chicken pieces are coated in a seasoned breadcrumb and parmesan cheese mixture then baked until perfectly crisp and tender.
PIN these Homemade Baked Chicken Tenders to try later!
Homemade Baked Chicken Nuggets
These Homemade Baked Chicken Nuggets can be enjoyed guilt-free because they are baked, not fried. They are healthier than the frozen or fast food restaurant nuggets since these are made with real chicken breast meat and wholesome ingredients.
Both adults and kids will love these little nuggets. I remember as a kid, I never really ate chicken nuggets unless they were dinosaur shaped and those made the best after-school snack! Other kid favorites are Bagel Bites and Dunkaroo Dip. Can anyone else relate?!
Serve these to your kids and I bet they’ll never guess these are healthy chicken nuggets. Make these a complete dinner by serving them with steamed veggies, fresh fruit, french fries, salad, and/or rice.
I love how hearty and satisfying these nuggets are since they are packed with protein. You can serve them for an afternoon snack for kids (or adults), a quick dinner, or appetizer. Use your favorite dipping sauce to dunk these nuggets in such as ranch dress, ketchup, BBQ sauce, or honey mustard sauce.
Why You’ll Love This Recipe
Perfect for kids: Every kid loves chicken nuggets, am I right? Make these for a quick lunch or after-school snack.
Protein-Packed: These nuggets are protein packed with white meat chicken so they’ll keep you feeling full for longer.
Easy recipe: You just need a little over 30 minutes to make from start to finish.
Make-ahead: These nuggets freeze well so you can make a big batch and have these handy in the freezer at all times.
Key Ingredients
- Boneless skinless chicken breast: You’ll need about 2 large chicken breasts. You can also use chicken tenders or boneless skinless chicken thighs.
- Olive oil: We use extra-virgin olive oil because I love the flavor. You can use any type of neutral oil. The oil will help make the nuggets tender and help the coating stick.
- Egg: The chicken pieces get dunked in the egg wash mixture to help create a “glue” for the breadcrumb mixture.
- Panko breadcrumbs: Japanese style breadcrumbs make these nuggets extra crispy.
- Breadcrumbs: You can use plain or Italian seasoned. I prefer the Italian seasoned for more flavor.
- Seasonings: Salt, black pepper, garlic powder, onion powders, and paprika will add plenty of flavor.
- Parmesan cheese: You can use either grated or shredded parmesan cheese. This will add a cheesy flavor and add to the crispiness.
How To Make Homemade Baked Chicken Nuggets
Prepare baking sheet: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper then place a wire rack on top and lightly coat with nonstick cooking spray.
Combine egg mixture: In a shallow bowl, whisk together egg, oil, milk, parsley, and salt.
Combine panko breadcrumb mixture: In another shallow bowl, mix together all of the coating mixture ingredients (parmesan cheese, panko, breadcrumbs, salt, pepper, garlic powder, onion powder, and paprika).
Coat chicken pieces: Dip a few chicken pieces in the egg mixture at a time. Remove each piece of chicken with a fork to get rid of any excess egg coating. Transfer to the panko mixture and toss until each chicken piece is coated.
Bake: Place chicken nuggets on prepared baking sheet and bake for 25 minutes. If you check the internal temperature with a thermometer, it should register at 165 degrees or above. Serve the chicken nuggets warm and serve with you favorite dipping sauces. Enjoy!
Recipe Tips & Variations
Spicy Chicken Nuggets: Add a 1/2-1 teaspoon of cayenne pepper or chili powder to the breadcrumb mixture to add some heat. You can also drizzle your favorite hot sauce on top of the baked nuggets.
Air fryer: If you prefer, you can bake these in the airfryer at 400 degrees F for 8 minutes or until internal temperature reaches 165 degrees F. The cooking time will vary depending on each airfryer.
Extra crispy nuggets: Bake nuggets for a few additional minutes or until the tops are a golden brown. The longer you bake the nuggets, the crispier the exterior will be- but be careful not to burn them.
Breadcrumb alternative: If you want to change up the crunch and flavor, you can use corn flakes cereal instead. Add 1 1/3 cups of cornflake crumbs to the mixture.
Spray with cooking spray: Before you bake the coated nuggets, spray with nonstick cooking spray to get an extra crispy exterior.
Don’t skip the wire rack: The best way to ensure you get crispy baked chicken nuggets is to bake them on a wire cooling rack on top of a baking sheet or cookie sheet.
Add garlic flavor: Add 1-2 cloves of minced garlic to the egg mixture and 1/2 teaspoon extra of garlic powder to the breadcrumb mixture.
Leftovers & Storage
To-store: Place any leftover chicken nuggets in an airtight container and store in the refrigerator for up to one week. It’s best to store in a single layer so the breadcrumb coating doesn’t come off. Place a sheet of parchment paper on top of each layer. To reheat, place the nuggets on a baking sheet and broil them on high for a few minutes just until warmed and crispy on the outside.
To-freeze: Be sure to let the chicken nuggets cool completely. Transfer them to a cookie sheet and flash freeze them for about 30 minutes or until hardened. This will help prevent the nuggets from sticking to each other. Transfer the frozen nuggets in a freeze-safe bag or airtight container for up to 3 months. To reheat, warm on a baking sheet and bake at 400 degrees F until warm and crispy.
FAQs
Other Popular Chicken Recipes
- Sheet-Pan Chicken and Veggies
- Cilantro Lime Chicken
- Spicy Chicken Enchiladas
- Air Fryer Buffalo Chicken Tenders
- Chicken Gnocchi Soup
- Slow Cooker Chicken and Potatoes
- Lemon Chicken Soup
What To Serve With Chicken Nuggets
- Arugula Parmesan Salad
- Sweet Potato Fries
- Garlic Brussels Sprouts
- Broccoli Cheddar Twice Baked Potatoes
- Vegetable Pasta Salad
- Roasted Sweet Potatoes
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Homemade Baked Chicken Nuggets
Equipment
Ingredients
For the chicken coating:
- 1 1/4-1/2 pounds chicken breast; about 2 cut into 1 inch cubes
- 1 whole egg
- 1 tablespoons olive oil; extra virgin
- 2 tablespoons whole or reduced-fat milk
- 1 tablespoon parsley chopped
- 1/2 teaspoon salt
For the panko coating
- 1/4 cup parmesan cheese grated or shredded
- 1 cup panko
- 1/3 cup Italian seasoned or plain breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper then place a wire cooling rack on top and lightly coat with nonstick cooking spray.
- In a shallow bowl, whisk together egg, oil, milk, parsley, and salt.
- In another shallow bowl, mix together all of the coating mixture ingredients (parmesan cheese, panko, breadcrumbs, salt, pepper, garlic powder, onion powder, and paprika).
- Dip a few chicken pieces in the egg mixture at a time. Remove each piece of chicken with a fork to get rid of any excess egg coating. Transfer to the panko mixture and toss until each chicken piece is coated.
- Place the chicken nuggets on prepared baking sheet and bake for 25 minutes. If you check the internal temperature with a thermometer, it should register at 165 degrees or above. Serve the chicken nuggets warm and serve with you favorite dipping sauces. Enjoy!
Notes
- To-store leftovers: Store in an airtight container in the refrigerator for up to one week. It’s best to store in a single layer so the breadcrumb coating doesn’t come off. Place a sheet of parchment paper on top of each layer. To reheat, place the nuggets on a baking sheet and broil them on high for a few minutes just until warmed and crispy on the outside.
- To-freeze: Be sure to let the chicken nuggets cool completely. Transfer them to a cookie sheet and flash freeze them for about 30 minutes or until hardened. Transfer the frozen nuggets in a freeze-safe bag or airtight container for up to 3 months. To reheat, warm on a baking sheet and bake at 400 degrees F until warm and crispy.
My toddler is so fond of chicken nuggets and I am so glad that this is a baked recipe.
They are even tastier than the fried ones too!
My kids loved these nuggets! A new favorite at my house!
That’s awesome! Glad to hear it.
My kids love these homebaked chicken nuggets. So much healthier than store-bought and the cheesy panko coating is delicious!
That is so great to hear. Thanks for trying my recipe!
These are really good!! My kids were instantly addicted! Thanks for the recipe!
I love that, thanks so much!
These baked chicken nuggets are a mom’s dream! Make up a big batch and those once picky eaters at the dinner table will be gobbling these up.
I love making them for my daughter too! Such an easy protein fix 🙂