chicken nugget toddler dinner

Easy Baked Chicken Nuggets

  • Author: Amy Palanjian
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


These chicken nuggets have simple ingredients and a pleasantly crispy exterior. Aim to cut the chicken into similarly sized pieces so they bake evenly.


  • 1 pound chicken breast or tenders
  • 1 egg, lightly beaten
  • 1/3 cup all purpose or gluten-free flour
  • 1 1/4 cuppanko breadcrumbs
  • 1/4 teaspoon salt


  1. Preheat the oven to 425 degrees F and place a wire rack coated with nonstick spray on a rimmed baking sheet.
  2. Cut up the chicken into bite-size pieces. I like to use kitchen shears for this.
  3. Place the egg, flour, and breadcrumbs, mixed with the salt, into three shallow bowls.
  4. 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.
  5. Serve warm or at room temperature with ketchup, ranch or marinara.



Coat the wire rack well with nonstick spray to ensure that the breading doesn’t stick.

Use all-purpose or gluten-free flour as needed.

Use panko breadcrumbs for a crunchier end 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.

To make these baked chicken nuggets without egg, simply omit the egg and use 1/2 whole milk instead.

To make these chicken nuggets gluten-free, simply use gluten-free flour and gluten-free panko.

yummy family food
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