Baked Chicken Nuggets
These homemade baked chicken nuggets are delicious, flavorful, and easy to make. They have a perfectly crisp exterior and tender inside. Pair with your favorite dipping sauce for a dish that both kids and adults will love!
Servings: 7 servings
Ingredients
- 2 pounds boneless skinless chicken breast cut into 1 inch cubes
- ½ cup flour white, white whole wheat, almond, or oat flour
- 2 large eggs
- 2 Tablespoons milk of choice
- 1 Cup Panko breadcrumbs
- ½ Cup Italian seasoned breadcrumbs
- ¼ cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- Olive oil cooking spray
- parsley for garnish
Honey mustard dip (optional)
- 3 Tablespoons Dijon
- 2 Tablespons honey
- Black pepper
Instructions
- Preheat oven to 400°F. Line 2 baking pans with parchment paper and set aside.
- Prepare your breading station. In a shallow bowl or plate add the flour. The next bowl whisk the eggs well with the milk. The last bowl stir together the panko, Italian breadcrumbs, parmesan cheese, and the spices (garlic powder through black pepper).
- Dip each chicken piece in the flour and shake off excess before transferring to the egg mixture. Then coat the chicken in egg completely and drain excess before rolling in breadcrumb mixture. Transfer to the prepared baking pans in a single layer, being sure to leave space in between pieces.
- Continue breading process with the remaining chicken. When all the chicken is breaded, lightly spray the pieces with olive oil spray.
- Place the chicken in the oven and bake for 20-24 minutes, or until golden brown, flipping after 12 minutes. If you have a thermometer, the internal temperature should be 165°F to know they’re cooked through completely.
- Optional: While the chicken is cooking prepare the honey mustard dip. Add all the ingredients to a small bowl and mix until well combined.
- Serve warm with your favorite dipping sauces.
Nutrition Facts
per serving (based on 7 servings)
311 Calories, 8 gram fat, 44 gram protein, 13 gram total carbohydrate, 0 grams of fiber, 0.7 gram sugar, 234 mg sodium
Notes:
• If you want additional fiber, experiment with almond flour, oat flour, or whole wheat, instead of the white flour.
• For a crisper outside, place a wire cooking rack on top of the baking pan to bake the chicken. This method there is no flipping necessary since the air circulates around the entire piece of chicken.
• To make this dairy free, omit the parmesan cheese or use nutritional yeast and use non-dairy milk. For gluten free, choose gluten free flour and gluten free breadcrumbs
• If you use plain Panko and plain regular breadcrumbs, add 1 teaspoon dried Italian seasoning
• Change up the spices: add Italian seasoning, old Bay, truffle spice, or cayenne pepper to the breadcrumbs. You can even add Dijon mustard or hot sauce to the egg mixture for more flavor.
• These can also be cooked in your air fryer, follow manual instructions. *Be sure to cook in a single layer and you may have to flip them half way thorough.