Crispy Baked Chicken Nuggets
I’m not going to lie — I’ve always been a little obsessed with chicken nuggets. But the frozen ones from the store? They just don’t taste the same, and they’re often greasy. One day, I decided to make my own… but without deep frying.
That’s how these crispy baked chicken nuggets were born. Trust me, they’re crunchy on the outside, tender inside, and way healthier. If you love nuggets (and let’s be real, who doesn’t?), you’ll love this recipe.
Why I Love These Baked Nuggets
For me, it’s all about two things — flavor and crunch. These nuggets have both. Baking instead of frying keeps them light, but the coating still gets perfectly golden and crisp. Plus, I know exactly what’s going into them — no weird ingredients, just real chicken and simple seasonings.
Ingredients You’ll Need
I kept the ingredient list simple so you can make these any time without a huge grocery trip.
- Chicken breast – Cut into bite-size pieces.
- Breadcrumbs – I use panko for extra crunch.
- Eggs – Helps the coating stick.
- Flour – Light first coating for the chicken.
- Seasonings – Salt, pepper, garlic powder, paprika (adds flavor and color).
- Olive oil spray – Helps the coating get crispy in the oven.
Step 1: Cut the Chicken Evenly
Cutting the chicken into even pieces makes sure they all cook at the same time. I aim for about 1-inch chunks — small enough to eat in one bite but big enough to stay juicy.
Step 2: Set Up a Coating Station
You’ll need three bowls:
- Flour mixed with seasoning
- Beaten eggs
- Panko breadcrumbs
This is the secret to a crispy crust — that triple coating locks in all the juices while giving the outside a nice crunch.
Step 3: Coat the Chicken Pieces
Here’s the order: flour → egg → breadcrumbs. Don’t skip the flour step — it helps the egg stick better. When you coat them in panko, press the crumbs gently so they really hold on.
Step 4: Bake Instead of Fry
Place the nuggets on a baking sheet lined with parchment paper. Spray them lightly with olive oil spray — this is what helps them turn golden in the oven. Bake at 400°F (200°C) for about 18–20 minutes, flipping halfway through. They should be crisp on the outside and fully cooked inside.
Tips for Extra Crunch
- Use panko breadcrumbs instead of regular ones.
- Spray the nuggets before AND after flipping.
- Don’t crowd the baking tray — air needs to move around each nugget for even crispiness.
Serving Ideas
These nuggets are great with ketchup, honey mustard, or BBQ sauce. Sometimes I serve them with a side salad or oven fries for a full meal. If you want to go fancy, toss them in buffalo sauce or sweet chili sauce.
Why You’ll Want to Make These Again
Once you try these baked nuggets, you’ll wonder why you ever bought frozen ones. They’re simple, healthier, and you can make a big batch to freeze for later. Plus, kids and adults both love them — they disappear fast in my house.
