Crispy Baked Chicken Nuggets

baked chicken nuggets on plate with ketchup.

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

Course Dinner

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings

Calories 257kcal

Author Amy Palanjian

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

US Customary - Metric

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 1/2 cup whole milk instead.
Gluten-free: Use gluten-free flour and gluten-free Panko.

Nutrition