Crispy Baked Chicken Nuggets
These crispy baked chicken nuggets are golden and crunchy on the outside, tender and juicy on the inside. Made with simple pantry ingredients and baked to perfection, they are an easy family -friendly recipe, perfect for snacks, lunch, or dinner!
Servings: 24 Nuggets
Calories: 33kcal
Ingredients
- 1 Ib Boneless chicken breast, cut into bite-sized pieces
- 1/3 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 2 Eggs, beaten
- 2-3 tbsp Olive oil
Spice mix
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Combine all ingredients for the spice mix in a small bowl - garlic powder, onion powder, paprika, salt, pepper, dried thyme, and dried oregano.
- Mix 2 teaspoons of the spice mix into the flour.
- Combine the rest of the spice mix with the panko breadcrumbs.
- Preheat the oven to 200 C/ 400 F. Line a baking tray with parchment paper.
- Set up the assembly line with 3 bowls.1st bowl - All-purpose flour2nd bowl - Eggs3rd bowl - Panko breadcrumbs
- Dip each piece of chicken in the flour, then eggs, and then the breadcrumbs. Make sure each piece of chicken gets coated properly.Place the coated chicken pieces on the prepared tray.
- Brush the chicken pieces with some oil on both sides and bake for 18-20 mins at 200 C / 400 F. Flip halfway through baking.They should all be golden and crispy.
- Slice a nugget to check for doneness - it should be white with no traces of pink. You can also use a meat thermometer to check. The internal temperature of chicken should read 74-75 C / 165 F.
- Serve hot with honey mustard, ketchup, or any dip you like. Enjoy!
Video
Notes
- Cut the chicken evenly. Similar- sized pieces cook evenly and at the same rate, so you get moist chicken tenders without any dry bits.
- Pat the chicken dry before dredging it in flour. This will help the coating to stick better.
- For extra crispiness, toast the panko breadcrumbs in butter for 4-5 minutes until golden.
- You can bake these chicken nuggets on a wire rack for even browning. If you use a tray (like I do), remember to flip the chicken halfway through baking.
- To check for doneness - slice a chicken nugget in half. It should be white with no traces of pink. You can also use a meat thermometer to check. The internal temperature of chicken should read 74-75 C / 165 F.
- Allow the baked chicken nuggets to rest for 5 minutes and serve immediately! These chicken nuggets are the crispiest straight out of the oven.
- Lightly spray or brush with oil on both sides before baking for that beautiful golden brown color!
- If prepping the crispy baked chicken tenders in advance, store them in the fridge. Bring them to room temperature and then brush with oil before baking.
Nutrition
Serving: 1 Serving | Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 169mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 64IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 0.4mg