Chicken Nuggets
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The BEST homemade Chicken Nuggets made with real ingredients! Plus these crispy nuggets are oven baked instead of fried so they’re a healthier option.
They’re deliciously tender and perfectly crisp, both kids and adults alike will love them!
Oven Baked Chicken Nuggets Recipe
Schools out and if you’ve got kids at home now you’re back to “what should I make the kids for lunch?” question. This is the perfect thing to make because not only will they love these but you’ll love them too!
They’re a million times better than what you’d get at a fast food restaurant and far healthier. Made 100% with real chicken breast and no deep frying. These are easy to make chicken nuggets too! No tending to pieces as they cook.
They’re the perfect finger food for dunking in your favorite dip (see below for ideas) and they’re perfectly hearty and filling.
Pair them with a side salad or oven baked fries and you’ve got a delicious lunch or dinner everyone will want on repeat!
Homemade Chicken Nuggets Ingredients
- Boneless skinless chicken breast: Trimmed thighs will work here too, they’ll just need to bake a little longer.
- Panko bread crumbs: These Japanese style bread crumbs are what make the chicken nuggets so crispy. You can usually find them by the traditional bread crumbs or near Asian foods.
- Olive oil: This is added to moisten the bread crumbs a little and help brown them.
- Paprika, garlic powder, dried thyme and cayenne pepper: These spices add a nice background flavor that pairs well with the chicken.
- Salt and pepper:Â I like to season both the egg mixture and the breadcrumb mixture.
- Eggs: This acts as the “glue” to help the breadcrumbs stick to the chicken.
How to Make Chicken Nuggets
- 1. Preheat oven, prepare baking sheet: Heat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
- 2. Toss panko with oil: Pour panko into a mound on baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer on a baking sheet (wiggle baking sheet to level as needed).
- 3. Toast: Bake in preheated oven 3 – 5 minutes until slightly toasted and golden brown.
- 4. Season panko: Remove from oven and scoop together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
- 5. Prepare egg:Â In a bowl whisk together eggs with 1/4 tsp salt and pepper.
- 6. Dredge chicken: Dip chicken pieces (about a handful, 8 – 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
- 7. Set on rack: Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop Panko bake together in mound between batches).
- 8. Cook chicken nuggets through in oven: Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 – 19 minutes. Serve warm.
What Sauces Should I Serve with these Healthy Chicken Nuggets?
- Creamy Honey Mustard Sauce
- BBQ Sauce
- Ranch Dressing
- Thousand Island Dressing
- Sweet Chili Sauce
- Blue Cheese Sauce
Can I Add Parmesan?
Yes. For one more layer of flavor you can try replacing 1/2 cup bread crumbs with grated parmesan, add after you’ve toasted bread crumbs and cooled slightly. Replace paprika, thyme and cayenne with 1 1/2 tsp Italian seasoning.
Can I Use Traditional Bread Crumbs?
For best results stick with panko bread crumbs, you’ll get the crispiest end result with them.
Can I Fry these Chicken Nuggets?
Yes. It should work well to fry these in a large skillet with about 1/2 cup of vegetable oil over medium-high heat if you’d rather. Cook about 4 – 5 minutes per side until 165 in center.
More Chicken Recipes You’ll Love:
- Baked Chicken Tenders
- Oven Fried Chicken
- Baked Chicken Breasts
- Baked Honey Garlic Chicken
- Chicken Parmesan
Follow Easy Cooking Zone
Chicken Nuggets (Oven Baked)
Ingredients
- 1 1/2 lbs bonless skinless chicken breasts, cut into even 1-inch cubes
- 2 cups panko bread crumbs
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 3/4 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper
- 2 large eggs
Instructions
- Preheat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
- Pour panko into a mound on a separate baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer (wiggle baking sheet to level as needed).
- Bake in preheated oven 3 - 5 minutes until slightly toasted and golden brown (toss once halfway if needed, for even toasting).Â
- Remove from oven and scoop bread crumbs together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
- In a bowl whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper.
- Dip chicken pieces (about a handful, 8 - 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
- Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop panko back together in mound between batches).
- Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 - 19 minutes. Serve warm with a dipping sauce if desired.