Homemade Baked Chicken Nuggets
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.
Servings: 4 servings
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
Recipe 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.