Go Back

Baked Chicken Nuggets

Baked chicken nuggets get a crunchy, golden panko coating after the breadcrumbs are toasted in olive oil. They bake on a rack until the thickest pieces reach 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups panko breadcrumbs
  • 2 tablespoons olive oil
  • 1.5 pounds chicken breasts boneless, skinless
  • 0.5 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.25 teaspoon black pepper
  • 2 eggs large
  • 1 tablespoon water
  • 1 cooking spray for coating

Equipment

  • 1 large skillet
  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Set a wire rack on top and coat the rack lightly with cooking spray.
  4. Heat the olive oil in a large skillet over medium heat, add the panko, and cook for 4 to 6 minutes, stirring often, until evenly golden.
  5. Transfer the toasted panko to a shallow bowl.
  6. Cut the chicken into roughly 1-inch pieces.
  7. Stir the flour, salt, garlic powder, paprika, and black pepper together in a second shallow bowl.
  8. In a third shallow bowl, whisk the eggs with the water until combined.
  9. Coat each chicken piece in the seasoned flour, dip it in the egg, then press it into the toasted panko.
  10. Arrange the nuggets in a single layer on the prepared rack and lightly coat the tops with cooking spray.
  11. Bake for 8 minutes, turn the nuggets, and lightly coat the other sides with cooking spray.
  12. Bake for another 6 to 10 minutes, until golden and the thickest pieces reach 165°F.

Notes

For an even coating, press the chicken firmly into the toasted panko. Refrigerate leftovers for up to 3–4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free panko and all-purpose flour.