These crispy, tender baked chicken nuggets are a lighter take on the classic, and I appreciate how they offer the same comforting flavor without the heaviness of frying. I find them perfect for quick dinners, family meals, or snack platters because they come together easily and always turn out delicious.
Why You’ll Love This Recipe
I love this recipe because it gives me that familiar chicken-nugget satisfaction with a healthier approach. I can prepare it quickly, the ingredients are simple, and the nuggets bake up wonderfully crispy every time. I also enjoy how versatile they are, whether I’m serving them with dips, sliding them into wraps, or adding them to a salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb chicken breast, cut into bite-sized pieces
1 cup breadcrumbs (preferably whole wheat)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1 tablespoon olive oil
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
I combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
In another shallow dish, I beat the eggs.
I dip each chicken piece into the eggs, making sure they are fully coated, then roll them in the breadcrumb mixture, pressing lightly so it adheres.
I arrange the coated nuggets on the baking sheet in a single layer.
I drizzle the olive oil over the top to help them crisp in the oven.
I bake for 15–20 minutes, flipping halfway, until the nuggets are golden and the chicken is fully cooked.
I serve them warm with my preferred dipping sauces.
Servings And Timing
This recipe makes 4 servings. Prep time is about 10 minutes, cook time is around 20 minutes, bringing the total time to roughly 30 minutes.
Variations
I sometimes swap the whole-wheat breadcrumbs for panko to create an even crunchier coating.
If I want more heat, I add a pinch of cayenne or extra paprika to the breadcrumb mixture.
For a dairy-free version, I leave out the Parmesan and add a tablespoon of nutritional yeast for a similar savory flavor.
I occasionally cut the chicken into larger strips to make baked chicken tenders instead of nuggets.
Storage/Reheating
I store leftover nuggets in an airtight container in the refrigerator for up to 3 days. When reheating, I place them in a 375°F (190°C) oven or air fryer for a few minutes to bring back the crispiness. I avoid using the microwave since it softens the coating. These nuggets can also be frozen for up to 2 months; I reheat them straight from frozen in the oven.
FAQs
How do I get the nuggets extra crispy?
I find that using panko breadcrumbs or lightly spraying the nuggets with cooking spray before baking helps them crisp even more.
Can I make these nuggets gluten-free?
Yes, I simply switch to gluten-free breadcrumbs to keep the texture and flavor the same.
Can I use chicken thighs instead of chicken breast?
Absolutely. I use boneless, skinless chicken thighs when I want a juicier nugget.
Can I prep these ahead of time?
I often bread the chicken in advance and refrigerate it for a few hours before baking. This helps the coating adhere even better.
What dips pair well with these nuggets?
I like serving them with honey mustard, barbecue sauce, ranch, or a simple yogurt-based dip.
Conclusion
I enjoy this baked chicken nugget recipe because it gives me a simple, reliable way to prepare a family-friendly dish that tastes great without frying. With minimal effort and customizable flavors, it has a permanent spot in my meal rotation.
These oven-baked chicken nuggets are crispy, tender, and full of flavor, offering a healthier twist on a beloved classic. Quick to prepare and family-friendly, they’re perfect for weeknight dinners or anytime snacking.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
1 cup breadcrumbs (preferably whole wheat)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1 tablespoon olive oil
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
In another dish, beat the eggs.
Dip each chicken piece into the eggs, then coat in the breadcrumb mixture, pressing to adhere.
Arrange the nuggets on the baking sheet in a single layer.
Drizzle olive oil over the nuggets for extra crispiness.
Bake for 15–20 minutes, flipping halfway through, until golden brown and cooked through.
Serve warm with your favorite dipping sauces.
Notes
Use panko for a crispier texture if desired.
Add cayenne for a spicy kick.
Nutritional yeast can replace Parmesan for a dairy-free version.
Chicken thighs can be used for a juicier texture.
Reheat in oven or air fryer to retain crispiness; avoid microwaving.
