Baked Chicken Nuggets

Chicken nuggets on plate with ketchup in a small pinch bowl.

5 from 57 votes

These crispy oven-baked chicken nuggets are dredged in seasoned panko bread crumbs, are easy to make, and taste amazing.

Course Entree, Lunch

Cuisine American

Diet Low Fat

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 290kcal

Author Yumna Jawad

Equipment

Ingredients

1 ½ cups plain 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 nonstick 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

Tip: Pound your chicken breast out to make it even for baking. This helps take the guesswork out of making sure each nugget is cooked with the thermometer.

Nutrition