With just a few simple ingredients, you can bake up tender and crispy Baked Chicken Nuggets. They’re so darn delicious for kids and parents!
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 seem daunting, but this recipe is super straightforward.
Why This Recipe Works
These baked chicken nuggets are less expensive than store bought ones and easier to customize for allergies, sodium preferences, and flavor level. Plus, they are simple to make!
(You may also like my Homemade Chicken Nuggets with sweet potato, Chicken Bites, and Chicken Fritters.)
Table of Contents
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 what you prefer.
- Flour: I use all-purpose flour here to help coat the chicken and add to the crispiness.
- Panko breadcrumbs or regular breadcrumbs: You can use whichever breadcrumbs you prefer here. Panko 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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“My (somewhat picky eater) daughter says these are even better than store bought!” —Krystal
Step-by-Step Instructions
Here’s a look at the simple process involved in making these Baked Chicken Nuggets so you know what to expect from the process. Scroll down to the bottom of the post for the full recipe, including the timing and amounts.
Step 1. Cut up the chicken with kitchen scissors. Coat in flour.
Step 2. Coat the chicken in the egg. I use a fork to make this step easy.
Step 3. Coat the chicken completely in the breadcrumbs.
Step 4. Place onto the wire rack over the prepared baking sheet. Bake or air fry.
TIP: If you don’t have a wire rack, just bake the chicken nuggets directly on a parchment lined baking sheet. Spray the tops with olive oil spray to enhance the crunch.
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Frequently Asked Questions
Sure thing! We like the extra crispy texture of the Panko but regular breadcrumbs work really well too. You can use plain or Italian flavored.
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! Third, spray with olive oil spray before baking.
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!
How to Store
Store leftover cooled Baked Chicken Nuggets 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 panko breadcrumbs 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!
Crispy Baked Chicken Nuggets
Ingredients
- 1 pound chicken breast (or tenders)
- 1 egg (lightly beaten)
- 1/3 cup all-purpose flour (or gluten-free flour)
- 1 1/4 cups panko bread crumbs
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425 degrees F and place a wire rack coated with nonstick spray on a rimmed baking sheet.
- Cut up the chicken into bite-size pieces. I like to use kitchen shears for this.
- Place the egg, flour, and breadcrumbs (mixed with the salt) into 3 shallow bowls.
- 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.
- Serve warm or at room temperature with ketchup, ranch, or marinara.
Notes
- 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 breadcrumbs 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 or vegan mayo instead.
- Gluten-free: Use gluten-free flour and gluten-free panko.
Nutrition
This recipe was first published June 2018.
These were really yummy! And crispy! The only trouble that I had was when I pulled them out of the oven, on a handful of them I could still see bits of flour. Is it safe to eat? Did I dredge them too much? Or not put enough breadcrumbs on those pieces?
They are safe to eat. Maybe give them a few more turns in the breadcrumbs next time.
Thank you Amy! Also wanted to mention to you that my older kiddo on the spectrum ate five of these nuggets! Huge win, will definitely repeat this recipe!
Kids and entire family are huge fans! So simple yet yum!
My (somewhat picky eater) daughter says these are even better than store bought!
Yay! I’m so glad to hear that.
Loved the ease of this recipe and the crunch the panko bread crumbs give. I also appreciate the recipe including an egg-free alternative – I used 1/4 cup of vegan mayo mixed with about 2 tablespoons of milk (until it had an egg-like consistency) and that worked out wonderfully. I do think even with dipping sauces the breading could use some additional flavor – it was a bit bland for my personal taste so I’ll experiment with that the next time.