With just a few simple ingredients, you can bake up moist and crispy Baked Chicken Nuggets. They’re so darn delicious that parents usually enjoy them just as much as kids!
Baked Chicken Nuggets
For the longest time, I didn’t even try to make homemade chicken nuggets because I didn’t think my kids would like them as much as the ones from the freezer aisle. Then I randomly made them one day and my older kiddo declared them to be the “best chicken ever!”
And they instantly went into the regular dinner rotation in our house.
I know making a homemade chicken nugget recipe can feel daunting since sometimes the ingredients seem too complex, but this recipe is super straightforward.
This is a recipe you’ll want to make when the kids are occupied with something since you’ll have your hands in raw chicken for a few minutes. Here are some fun activities to keep them busy.
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Ingredients You Need
To make these baked chicken nuggets you’ll need to have the following ingredients.
- Chicken breast or chicken tenders: Both of these work, so you can use the one you prefer.
- Flour: I use all-purpose flour here to help coat the chicken and add to the crispiness.
- Panko bread crumbs or regular bread crumbs: You can use whichever bread crumbs you prefer here. Panko ones are slightly larger pieces and tend to be crunchier in the end.
- Egg: Egg helps the coating adhere. You can use vegan mayo to make this egg-free, though.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these homemade chicken nuggets so you know what to expect from the process. Scroll down to the bottom of the post for the full recipes, including the timing and amounts.
- Place the egg, flour, and bread crumbs into three separate shallow bowls. Coat the chicken pieces in the flour.
- Coat the chicken in the egg.
- Coat the chicken in the bread crumbs.
- Place onto the wire rack over the prepared baking sheet. Bake!
Frequently Asked Questions
Sure thing! We like the extra crispy texture of the Panko but regular breadcrumbs work really well too.
First, use Panko style breadcrumbs. Second, bake them on a wire rack as shown here so they get crispy all over. This method means you don’t have to flip them or worry about them sticking to the pan. And they won’t be mushy on the bottom!
You can store these in the fridge in an airtight container for 3-5 days. The coating will soften as they’re in there, so to serve them in their same crispy original form, warm them in a 375 degree F oven for 6-8 minutes.
Gluten-Free Chicken Nuggets
To make these chicken nuggets gluten-free, simply use gluten-free flour and gluten-free panko. They will bake up the same and no one will be able to taste the difference.
Egg-Free Chicken Nuggets
To make these baked chicken nuggets without egg, simply omit the egg and use ½ cup whole milk instead. This is an easy swap that works pretty well. The flavor is just slightly different but likely not noticeable!
Serving Suggestions
We like these with simple sides like roasted potatoes or rice; broccoli or cauliflower; or biscuits. Or, try serving with:
TIP: You can also use them in tacos or paired with Caesar Salad.
How to Store
Store leftovers in an airtight container for up to 5 days in the refrigerator. Or you can place into a freezer bag in a single layer, remove as much air as possible, and seal. Freeze for up to 6 months.
To reheat leftovers from the refrigerator or frozen, place into the oven on a foil-lined baking sheet for 4-6 minutes at 375 degrees F.
Best Tips for Success
- Coat the wire rack well to ensure the breading doesn’t stick.
- Use all-purpose or gluten-free flour as needed.
- Use Panko bread crumbs for a crunchier result. (Regular ones will work fine, too, but won’t be quite as crunchy.)
- Use kitchen shears to quickly cut up the chicken into smaller pieces.
- Egg-free: Omit the egg and use ½ cup whole milk instead or vegan mayo.
- Gluten-free: Use gluten-free flour and gluten-free panko.
Related Recipes
I’d love to hear what you think of this recipe if you try it so please comment below with feedback!
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Preheat the oven to 425 degrees F and place a wire rack coated with nonstick spray on a rimmed baking sheet.
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Cut up the chicken into bite-size pieces. I like to use kitchen shears for this.
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Place the egg, flour, and breadcrumbs, mixed with the salt, into three shallow bowls.
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Coat the chicken pieces in the flour, egg, then the breadcrumbs and place onto the prepared baking sheet. Bake for 14-15 minutes or until completely cooked.
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Serve warm or at room temperature with ketchup, ranch, or marinara.
- Coat the wire rack well with nonstick spray to ensure the breading doesn’t stick.
- Use all-purpose or gluten-free flour as needed.
- Use Panko bread crumbs for a crunchier result. (Regular ones will work fine, too, but won’t be quite as crunchy.)
- Use kitchen shears to quickly cut up the chicken into smaller pieces.
- To reheat leftovers, place into the oven on a foil-lined baking sheet for 6-8 minutes at 375 degrees F.
- Egg-free: Omit the egg and use ½ cup whole milk instead.
- Gluten-free: Use gluten-free flour and gluten-free Panko.
Calories: 257kcal, Carbohydrates: 22g, Protein: 29g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 430mg, Potassium: 483mg, Fiber: 1g, Sugar: 1g, Vitamin A: 93IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 2mg
This recipe was first published June 2018.