Description
These crispy oven-baked chicken nuggets are a healthier twist on a classic favorite. Coated in homemade seasoned panko breadcrumbs and baked to golden perfection, they offer a crunchy texture and juicy interior. Perfect for a quick family meal or snack, served with your favorite dipping sauces like honey mustard or Chick-Fil-A sauce.
Ingredients
Scale
For the Coating
- 1 1/4 cups panko bread crumbs
- 1 Tbsp. vegetable oil
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 tsp. kosher salt, divided
- Cooking spray
- 1/3 cup all-purpose flour
- 1 large egg
For the Chicken
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
Optional
- Copycat Chick-Fil-A Sauce or honey mustard, for serving
Instructions
- Prepare the toasted panko: Preheat your oven to 400°F. In a large bowl, toss the panko bread crumbs with vegetable oil until evenly coated. Spread them out on a baking sheet and bake for 3 to 5 minutes, stirring frequently after the first two minutes, until they turn golden brown. This step gives an extra crunch and flavor to the coating.
- Season the toasted panko: While the toasted panko is still warm, return it to the bowl. Add the garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon of kosher salt. Toss everything together until evenly combined to create a flavorful breadcrumb mixture.
- Set up your coating stations: Place a wire rack on top of a baking sheet and spray it lightly with cooking spray to prevent sticking. Pour the all-purpose flour into a shallow dish and beat the large egg in another shallow dish until smooth and blended.
- Coat the chicken nuggets: Season each piece of chicken breast evenly with 1 teaspoon kosher salt. Dredge the chicken pieces first in flour, ensuring they are lightly coated. Next, dip them into the beaten egg, letting any excess drip off. Finally, roll them in the seasoned panko crumbs, pressing gently to help the breadcrumbs adhere well. Arrange the coated chicken pieces on the prepared wire rack.
- Bake the chicken nuggets: Bake the nuggets in the preheated 400°F oven for 15 to 18 minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of a nugget; it should read 165°F. The nuggets should be golden and crispy on the outside and fully cooked inside.
- Serve: While the nuggets are still hot, season with additional salt if desired. Serve immediately with optional dipping sauces like copycat Chick-Fil-A sauce or honey mustard for an extra flavor boost.
Notes
- For extra crispiness, allow the coated chicken to rest for 10 minutes before baking to help the coating adhere better.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- Feel free to substitute panko with regular bread crumbs for a less crunchy texture.
- These nuggets can be prepared ahead and reheated in the oven for 5-7 minutes to retain crunchiness.
- Adjust seasoning amounts to your taste preferences.
Nutrition
- Serving Size: 4-5 pieces (approx. 150g)
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 85mg
