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!
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 three 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 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.
Nutrition
This recipe was first published June 2018.
Can’t wait to try these! Could these be frozen?
Yes, cook and cool, then freeze in a freezer bag with as much air removed as possible. Warm from the freezer in a 375 F oven for 4-6 minutes.
Can these be stored in the freezer?
Sure
Dairy free recipe but egg is used:/ what should be used in place of an egg?
Hi Soleil,
To make these baked chicken nuggets without egg, simply omit the egg and use ½ whole milk instead.
Can we bake it in air fryer? Do you have the temp settings details?
I’d do 375 for 12 minutes.
Kiddo is egg and dairy allergic. I subbed the egg for 1/2 cup unsweet soy milk and This turned out great and the panko actually stuck to the chicken. Yassss! Thanks so much for the great recipes 😀
Can we fry these instead of baking ??
Sure, you can pan fry them in a small amount of olive oil for I’d guess about 4 minutes per side.
Can these be made on a baking sheet instead?
Sure thing!
Oh my goodness, I don’t have enough good things to say about these nuggets! After countless attempts of making my 3 year old homemade nuggets, these are the only ones my 3 year old will actually eat! I added a bit of garlic powder and onion powder and used Italian style breadcrumbs to kick it up a bit, but my goodness! Such a hit! Thank you so much for this recipe Amy!
I am so glad to hear that!
Hi, does this work with ground chicken? Would it need to be modified?
I haven’t made this one with ground chicken but here’s a chicken nuggets recipe that uses it: https://www.yummytoddlerfood.com/chicken-nuggets-with-sweet-potato/
Hi – to make these eggless, do you substitute with 1/2 cup of milk?
You could use milk or I’ve seen some folks use mayo!
This chicken nugget recipe is the first that my toddler has liked and eaten. I have had the worst luck making chicken nuggets, everytime it comes out a fail. I really dont like giving her the frozen ones, just worried how its made and all the salt. This is a very easy recipe too, i think dipping sauce will make this taste even better.
I’m so glad to hear that!
Made them and they were a hit! I added more seasoning (black pepper to the flour and season salt instead of instead of normal salt) but that’s because our toddler is used to highly seasoned foods. Very easy, very quick, and I love knowing exactly what my daughter is eating. Thank you!
Yay! Thanks so much for letting me know!
Hi! Do you have any tips for freezing them? Thanks!
Once cooled, place into a zip top freezer bag and freeze in one layer (so flat in the freezer). Warm from frozen on a foil-lined baking sheet at 375 F for about 8 minutes. You could also warm them in the microwave though they won’t be crispy if that matters to your kiddo.