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Learn how to make crispy Baked Chicken Nuggets from scratch that are perfect for kids and adults alike. These panko-crusted chicken nuggets come out juicy and tender on the inside with the most amazing crunch on the outside. You can’t just eat a couple!
Table of Contents
- Recipe At a Glance
- Why This Is So Good
- Ingredients to Make Baked Chicken Nuggets
- Popular Additions
- How to Make Baked Chicken Nuggets With Panko
- Tips for Making the Best Oven Chicken Nuggets
- What to Serve With Baked Chicken Nuggets
- Frequently Asked Questions
- More Kid-Friendly Chicken Recipes:
- Baked Chicken Nuggets Recipe
Making chicken nuggets from scratch is a lot easier than you might think! In this quick and easy recipe, I’ll show you how to make delicious baked chicken nuggets at home using just a few simple ingredients. This recipe calls for chicken breast and panko bread crumbs, but you can get creative and add your own favorite seasonings to the mix as well.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Key Flavor: Crispy chicken
Skill Level: Easy
Why This Is So Good
- Easy to make. Don’t let the number of steps fool you; this recipe is actually quite simple and straightforward.
- Baked, not fried. These oven chicken nuggets are baked until golden brown and crispy, making them a healthier option than their fried counterparts.
- Kid-friendly. Chicken nuggets are always a hit with kids, and these ones are no exception.
- No added fillers or chemicals. These chicken nuggets are made with just chicken breast, panko bread crumbs, eggs, and a few pantry items, so you can be sure they’re free of any unnecessary ingredients.
Ingredients to Make Baked Chicken Nuggets
- Chicken breast: I like to use chicken breast to make chicken nuggets. If you prefer dark meat, you can use boneless thighs for your nuggets.
- Panko breadcrumbs: I highly recommend you use panko breadcrumbs (not regular breadcrumbs) for this recipe. They provide the best crust and toast really well.
- Olive oil: Olive oil helps the panko brown and gives it a nice flavor.
- All-purpose flour: Used as a binding agent and helps the panko crust stick to the chicken nuggets.
- Breading seasoning: Garlic powder, onion powder, paprika, salt, and pepper add flavor to the breading.
- Egg: The egg helps the breading stick to the chicken.
Popular Additions
- Spice it up. These nuggets taste delicious as they are (and they’re great for kids!), but feel free to add or change up the seasoning in the breadcrumbs according to your preferences. You could try adding dried thyme, oregano, or even some more paprika for a little extra kick.
- Get saucy. Everyone loves dipping chicken nuggets in ketchup, but why stop there? Get creative and mix up a special dipping sauce, like spicy mayo or the easy honey mustard sauce from my pecan-crusted chicken.
- Marinate the chicken. If you have the time, marinating the chicken in some buttermilk or yogurt for 30 minutes to an hour will help to tenderize it and give it even more flavor. You can use the marinade recipe from my yogurt-marinated chicken.
- Try it with other proteins. This breading would be delicious on shrimp, fish, or even tofu!
How to Make Baked Chicken Nuggets With Panko
Remember—even though it looks like a lot of steps, this recipe is actually quite easy to follow. Toasting the panko is well worth it in the end!
Prepare the Breadcrumbs for Coating
Dredge and Bake the Chicken
Tips for Making the Best Oven Chicken Nuggets
- Grind the panko breadcrumbs to make them finer. Panko breadcrumbs can be quite thick, which can look different to kids compared to store-bought chicken nuggets. I find that pulsing the breadcrumbs in a food processor makes them adhere better to the coating and look more appetizing to picky eaters.
- Don’t forget to use a wire rack with the baking sheet. This helps the air circulate and prevents the chicken nuggets from getting soggy on the bottom. If you don’t have a wire rack, you can also place the chicken nuggets on a cooling rack set over a baking sheet.
- Pound the chicken. If you have time, I recommend pounding the chicken breast to an even thickness before cutting into nuggets. This helps the chicken cook evenly and prevents it from drying out during baking.
What to Serve With Baked Chicken Nuggets
- Fries: Sweet Potato Fries, Baked Butternut Fries, Rutabaga Fries, Halloumi Fries, Baked Fries, Avocado Fries, Baked Zucchini Fries
- Baked veggies: Baked Kale Chips, Cheesy Roasted Asparagus, Cheesy Cauliflower Potato Bake, Baked Potato Chips
Frequently Asked Questions
These chicken nuggets are best served fresh but can be stored in the fridge if you have any leftovers. Cooked chicken nuggets will last in the fridge for up to four days.
Reheat them in a 350ºF oven until warmed through. You can microwave them as well, but they won’t crisp back up.
You can freeze the nuggets after they’ve baked. In fact, this is a great option for meal prep!
To freeze, let them cool completely and then place them in a freezer-safe bag or container.
Label with the recipe name and date, then place in the freezer for up to three months.
When you’re ready to eat, let the chicken nuggets thaw overnight in the fridge before reheating. You can reheat them directly from the freezer, but they will take a bit longer to cook through.
You can, but the texture will be different. Panko breadcrumbs are light and airy, which helps them get nice and crispy in the oven. You could try using regular breadcrumbs or even crushed-up cereal flakes like cornflakes or Rice Krispies. Just keep in mind that the nuggets may not get as crispy without the panko.
The best way to tell if chicken (or any meat) is cooked through is to use a digital food thermometer. Chicken is safe to eat when it reaches an internal temperature of 165ºF.
That depends on how you define “healthy.” Baked chicken nuggets are certainly lower in fat than fried chicken nuggets, but they’re not necessarily healthier overall due to the flour and breadcrumbs. That said, they are certainly healthier than most store-bought nuggets that are full of fillers!
Homemade baked chicken nuggets are a great alternative to store-bought frozen chicken nuggets. They’re lower in fat and taste even more delicious! You can spice them up with your favorite seasonings or serve them with your favorite dipping sauce. So, next time you’re in the mood for some chicken nuggets, try baking them instead of frying them! You won’t be disappointed.
More Kid-Friendly Chicken Recipes:
- Crispy Air Fryer Chicken
- Lemon Chicken Rice Soup
- Baked Chicken Tenders
- Pickle Brined Tenders
- Chicken Tacos in the Oven
- Pecan-Crusted Chicken
- Chicken Casserole With Broccoli
- Air-Fried Chicken Wings
- Crispy Tortilla Chicken
- BBQ Pizza With Chicken
If you try this feel good Baked Chicken Nuggets recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Baked Chicken Nuggets
Ingredients
- 1 ½ cups panko breadcrumbs
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon paprika
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ pounds boneless skinless chicken breast cut into 1½-inch nuggets
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, toss the panko breadcrumbs with the olive oil. Spread onto a rimmed baking sheet and bake until golden-brown and crisp, 4-5 minutes, stirring every 2 minutes. Remove from the oven and let cool slightly, then transfer to a large bowl and stir in the garlic powder, onion powder, salt, and paprika, if using.
- Place a large baking rack on top of the rimmed baking sheet and spray with non-stick cooking spray. Add flour to a medium-sized bowl. In another medium bowl, beat eggs together until combined.
- One at a time, dredge the chicken pieces in the flour, then dip in the egg. Shake off the excess egg, then roll in the seasoned breadcrumbs, pressing gently to encourage them to stick to the chicken as much as possible. Transfer the breaded chicken pieces to the oiled baking rack.
- Bake for 10-15 minutes or until crisp and cooked through (a thermometer should read 165°F). Serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These were a hit, especially with my picky eaters! Thanks for sharing!
Yay, love that! So happy everyone enjoyed!!
Hi! Do you think this recipe will work with an air fryer too? Thanks! 🙂
I have yet to make these chicken nuggets in an air fryer but I’m sure it would work! Please let me know how it turns out if you decide to try it out!
These look great! I love they don’t have all the extra ingredients! Do you have another suggestion for cheese? I’m not a fan of feta. Maybe it will be subtle enough that I won’t notice its feta.
Hi, there isn’t any cheese in this recipe!
Hi! My husband has a stomach ulcer and were trying to avoid fried food. This recipe is delicious and great alternative for the fried chicken nuggets that were used to! Thank you!!
So glad you were both able to enjoy!
Pre-browning the bread crumbs with olive oil worked magic. The coating came out light, flavorful, and crispy. My super discerning (picky) son remarked that the flavor was just right – not too strong, and didn’t need anything else. I used some of the nuggets for orange chicken, and they retained their crispiness in the sauce.
With this method, baking provides the flavor of pan frying without oil saturation, and the convenience of cooking them all at once instead of multiple batches on the stove.
Oh I love the idea of using this for orange chicken!
These chicken nuggets were delicious! A little time consuming to make but they were worth it! My husband said these were the best chicken nuggets he has ever had.
So glad you and your husband enjoyed them, Tatiana!
When making these chicken nuggets would you have to include the first step of toasting the breadcrumbs and just be able to start with the flour, egg, and the normal breadcrumbs?
Hi Amy, great question. You do not have to toast the breadcrumbs if you dont want to. I find that toasting them gives the chicken a better flavor and also helps with the crunch. Enjoy!
Hello! I’m loving your blog and all the recipes I’ve tried this far, by you. They’re simply amazing and have helped so much with health fast eating.
I have young toddlers that are just transitioning into eating chicken nuggets. However they’re not that great for them, but they’re soft enough for to eat and not thick like a chicken strip. So this recipe is great!
My question is:
Can I thin the chicken breast out for them by using a mallet? Also, can I make this in advance to freeze the nuggets (like you get in the grocery store) and bake as I go, and if so, how? Thank you so so much!
Thank you so much! That makes me so happy to hear! You can thin the chicken breast, but it may require you to adjust the cook time, so it doesn’t overcook. You can freeze the nuggets after they’ve baked. To freeze, let them cool completely and then place them in a freezer-safe bag or container. Label with the name and date, then place in the freezer for up to three months. When you’re ready to eat, let the chicken nuggets thaw overnight in the fridge before reheating. You can reheat them from frozen, but they will take a bit longer to cook through.
Hi Yumna, thank you for this! Is there an air fryer version of this? Thank you
You’re so welcome! I am sure it will work in the air fryer, but I have yet to try that. Let me know how it turns out if you decide to give that approach a go!
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I shall make this, looks tasty!
Hope you enjoy!