These crispy baked chicken nuggets are the ultimate quick and crowd-pleasing snack. Golden and crunchy on the outside, soft and tender on the inside, and packed with flavor - these homemade nuggets could not be simpler to make!
While these chicken nuggets do need a little prep time, it’s absolutely worth it. Perfect for game days, anytime munching, and even great served with lunch or dinner! They are delicious on their own and even better dunked in your favorite dip or sauce.
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Why You’ll Love This Recipe
✨ Crispy, crunchy chicken nuggets without the stress and mess of frying!
✨ Though the prep does take a little time, the process is straightforward and easy.
✨ Baked just right, the chicken stays soft and moist every time.
✨These baked chicken nuggets are always a hit with everyone - kids and adults alike.
✨They are so versatile. Perfect for snacking, stuffing into wraps and sandwiches, or even topping salads and pasta!
Recipe Ingredients
Chicken: Use boneless chicken breast, cut into 2-inch pieces. Even -sized pieces ensure even cooking.
Flour: Use all-purpose flour for coating the chicken pieces.
Panko breadcrumbs: Lighter and airier than the regular breadcrumbs, panko give these chicken nuggets their extra-crispy texture. They are easily available online or in the Asian section of most supermarkets.
Eggs: To help the flour and panko coating stick.
Spices: I used a blend of garlic powder, onion powder, paprika, dried thyme, and oregano. The recipe is so adaptable that you can switch to any kind of spices you prefer. Or even stick to simple salt and pepper!
Olive oil: For brushing on top of the nuggets.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Crispy Baked Chicken Nuggets
Recipe Video
Step-By-Step Instructions
Step 1: Combine all the spices in a bowl - onion powder, garlic powder, dried thyme, dried poregano, paprika, salt, and pepper.
Step 2: Set up the dredging station - flour, eggs, and breadcrumbs in 3 bowls. Mix 2 teaspoon of spice blend into the flour. Mix the remaining spice blend into the panko breadcrumbs.
Step 3: Dip each piece of chicken in the seasoned flour, then eggs, and then in the seasoned breadcrumbs.
Step 4: Place the coated chicken pieces on a parchment-lined tray. Brush both sides with olive oil.
Step 5: Bake at 200 C/ 400 F for 20 minutes or until the nuggets are golden and cooked through.
Step 6: Serve the crispy baked chicken strips hot with your favorite dip or sauce!
Top Tips
- Cut the chicken evenly. Similar- sized pieces cook evenly and at the same rate, so you get moist chicken tenders without any dry bits.
- Pat the chicken dry before dredging it in flour. This will help the coating to stick better.
- For extra crispiness, toast the panko breadcrumbs in butter for 4-5 minutes until golden.
- You can bake these chicken nuggets on a wire rack for even browning. If you use a tray ( like I do), remember to flip the chicken halfway through baking.
- To check for doneness - slice a chicken nugget in half. It should be white with no traces of pink. You can also use a meat thermometer to check. The internal temperature of chicken should read 74-75 C / 165 F.
- Allow the baked chicken nuggets to rest for 5 minutes and serve immediately! These chicken nuggets are the crispiest straight out of the oven.
- Lightly spray or brush with oil on both sides before baking for that beautiful golden brown color!
- If prepping the crispy baked chicken tenders in advance, store them in the fridge. Bring them to room temperature and then brush with oil before baking.
How To Serve
These baked homemade chicken nuggets with panko are wonderfully versatile and can be served in so many ways -
With your favorite dips - Serve them hot with ketchup, honey mustard, fried pickle dip, easy yum yum sauce, creamy avocado dip, or homemade Tzatziki.
Tuck them in slices of my easy everyday bread for making sandwiches.
Roll them with veggies in these homemade naans or pita breads for delicious wraps!
Slice them and add them to salads for that extra protein and crunch.
As a part of a fun party spread - serve alongside Korean sausage rolls, cheddar cheese scones, pretzel bites, and air-fryer falafels!
How To Store
These oven-fried chicken tenders store well in the refrigerator for 2-3 days. The best way to reheat them is in an oven, an air fryer, or on the stovetop in a pan.
📖 Recipe
Crispy Baked Chicken Nuggets
Ingredients
- 1 Ib Boneless chicken breast, cut into bite-sized pieces
- 1/3 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 2 Eggs, beaten
- 2-3 tbsp Olive oil
Spice mix
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Combine all ingredients for the spice mix in a small bowl - garlic powder, onion powder, paprika, salt, pepper, dried thyme, and dried oregano.
- Mix 2 teaspoons of the spice mix into the flour.
- Combine the rest of the spice mix with the panko breadcrumbs.
- Preheat the oven to 200 C/ 400 F. Line a baking tray with parchment paper.
- Set up the assembly line with 3 bowls.1st bowl - All-purpose flour2nd bowl - Eggs3rd bowl - Panko breadcrumbs
- Dip each piece of chicken in the flour, then eggs, and then the breadcrumbs. Make sure each piece of chicken gets coated properly.Place the coated chicken pieces on the prepared tray.
- Brush the chicken pieces with some oil on both sides and bake for 18-20 mins at 200 C / 400 F. Flip halfway through baking.They should all be golden and crispy.
- Slice a nugget to check for doneness - it should be white with no traces of pink. You can also use a meat thermometer to check. The internal temperature of chicken should read 74-75 C / 165 F.
- Serve hot with honey mustard, ketchup, or any dip you like. Enjoy!
Video
Notes
- Cut the chicken evenly. Similar- sized pieces cook evenly and at the same rate, so you get moist chicken tenders without any dry bits.
- Pat the chicken dry before dredging it in flour. This will help the coating to stick better.
- For extra crispiness, toast the panko breadcrumbs in butter for 4-5 minutes until golden.
- You can bake these chicken nuggets on a wire rack for even browning. If you use a tray (like I do), remember to flip the chicken halfway through baking.
- To check for doneness - slice a chicken nugget in half. It should be white with no traces of pink. You can also use a meat thermometer to check. The internal temperature of chicken should read 74-75 C / 165 F.
- Allow the baked chicken nuggets to rest for 5 minutes and serve immediately! These chicken nuggets are the crispiest straight out of the oven.
- Lightly spray or brush with oil on both sides before baking for that beautiful golden brown color!
- If prepping the crispy baked chicken tenders in advance, store them in the fridge. Bring them to room temperature and then brush with oil before baking.
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