Description
These crispy, oven-baked Chicken Nuggets are a healthier homemade alternative to fast-food favorites. Using panko breadcrumbs toasted to golden perfection and seasoned with garlic, onion, paprika, and black pepper, the nuggets get a flavorful crunch without deep frying. They’re tender on the inside, perfectly seasoned, and baked to a juicy 165°F. Serve them with classic copycat Chick-fil-A sauce or honey mustard for a delicious snack or meal.
Ingredients
Scale
For the Bread Crumbs
- 1 1/4 cups panko bread crumbs
- 1 Tbsp. vegetable oil
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 tsp. kosher salt, divided
For the Chicken Nuggets
- Cooking spray
- 1/3 cup all-purpose flour
- 1 large egg
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
For Serving (Optional)
- Copycat Chick-Fil-A Sauce or honey mustard
Instructions
- Toast Panko Bread Crumbs: Preheat your oven to 400°F. In a large bowl, toss the panko bread crumbs with vegetable oil. Spread them evenly on a baking sheet and bake, stirring after 2 minutes and checking frequently, until the crumbs are golden brown, about 3 to 5 minutes.
- Season Bread Crumbs: While the panko is still warm, transfer it back to the bowl. Add garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon of kosher salt. Toss everything together to combine and distribute the spices evenly throughout the crumbs.
- Prepare Dredging Station: Place a wire rack inside a baking sheet and spray it with cooking spray for easy cleanup and to prevent sticking. Pour flour into a small shallow dish. In a separate shallow dish, beat the egg until smooth.
- Coat the Chicken Pieces: Season the chicken pieces all over with 1 teaspoon kosher salt. Dredge each piece in the flour, shaking off excess, then dip into the beaten egg, allowing excess to drip back into the dish. Roll each piece firmly in the seasoned panko crumbs, pressing them to adhere well. Arrange the coated chicken pieces spaced out on the prepared wire rack.
- Bake the Nuggets: Place the baking sheet with the rack and chicken in the preheated oven. Bake for 15 to 18 minutes, or until the nuggets are cooked through and the internal temperature reaches 165°F on an instant-read thermometer.
- Season and Serve: While the nuggets are still hot, season with additional salt if desired. Serve immediately with your choice of copycat Chick-fil-A sauce or honey mustard for dipping.
Notes
- To ensure extra crispy nuggets, make sure the panko crumbs are well toasted and adhere firmly to the chicken pieces.
- You can use skinless chicken thighs instead of breasts for a juicier nugget, adjusting cooking time slightly if needed.
- If you don’t have a wire rack, you can place the nuggets directly on a greased baking sheet, but the rack helps keep them crispier by allowing air circulation.
- Leftover nuggets store well in the fridge for up to 3 days and can be reheated in the oven or air fryer to regain crispiness.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 630mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
