Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe

I’m so excited to share my Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe with you! These nuggets have quickly become a favorite in my house because they’re perfectly golden and crunchy on the outside, juicy and tender on the inside—without all the frying mess. If you love that satisfying crunch but want a healthier version that still hits all the right notes, you’ll find this recipe is a game changer.

What really makes this recipe special is how the panko crust gets extra crispy thanks to a little toasting in the oven before coating the chicken, plus a perfect mix of spices that brings out amazing flavor. Whether you’re making a quick family dinner or want a snack that kids and adults both rave about, this Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe will fit right in and become your go-to for weeknights!

this …

Ingredients You’ll Need

These ingredients work perfectly together to create a flavorful, crunchy coating that sticks to juicy chicken pieces—plus some spices that lift every bite. A quick tip: grab fresh panko breadcrumbs if you can; they make a difference in the crispiness.

• Panko bread crumbs: Toasting them dry before seasoning adds incredible crunch and prevents sogginess.
• Vegetable oil: Helps the panko brown nicely in the oven, creating that golden color and crisp texture.
• Garlic powder and onion powder: These add a subtle depth of savory flavor without overpowering the chicken.
• Freshly ground black pepper: Adds just enough spice to balance the mildness of the chicken.
• Paprika: A touch of smokiness and color boosts the crust’s flavor and appearance.
• Kosher salt: Divided—some in the panko mix and some to season the chicken, making sure every layer is flavorful.
• Cooking spray: Keeps the nuggets from sticking to the wire rack for easy flipping and even cooking.
• All-purpose flour: Helps the egg wash stick better, creating a great base for the panko crust.
• Large egg: Acts like glue to hold the panko on tight.
• Boneless, skinless chicken breast: Cut into evenly sized pieces, so they cook uniformly and stay juicy.
• Copycat Chick-Fil-A sauce or honey mustard (optional): A delicious dip to serve alongside for extra yum-factor.

Variations

I love how flexible this Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe is—you can easily switch up the seasoning or even coating to match your taste. Feel free to experiment with herbs or dipping sauces to make it your own!

• Spicy Kick: I sometimes toss the panko with a pinch of cayenne or chili powder for a subtle heat that wakes up my taste buds.
• Herb Lover’s Version: Adding dried thyme or oregano to the crumb mix gives a fresh, aromatic twist that my guests always ask about.
• Gluten-Free Option: Swap out panko for gluten-free breadcrumbs and use cornstarch instead of flour, making it safe for those with sensitivities.
• Parmesan Crust: Mixing grated Parmesan with panko adds a savory, cheesy vibe that’s insanely good—great for a grown-up snack.

How to Make Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe

Step 1: Toast the Panko for Extra Crunch

Start by preheating your oven to 400°F. Toss the panko bread crumbs with vegetable oil in a large bowl, then spread them evenly on a baking sheet. Pop them into the oven for just 3 to 5 minutes, stirring after 2 minutes to toast them evenly. Keep a close eye so they don’t burn—this step is your secret weapon for that unbeatable crispiness later on.

Step 2: Season the Toasted Panko

While the panko is still warm, transfer it back to the bowl and sprinkle on garlic powder, onion powder, black pepper, paprika, and half a teaspoon of kosher salt. Give it all a good toss to make sure every crumb is flavored. This mix gives the crust that irresistible spiced taste you’ll notice with every bite.

Step 3: Prepare Your Dredging Stations

Place a wire rack inside a baking sheet and spray it lightly with cooking spray to prevent sticking. Pour the flour into a shallow dish, and beat the egg in another shallow bowl. Having everything laid out like this makes the coating process quick and clean.

Step 4: Coat the Chicken Pieces

Pat your chicken breast pieces dry and season all over with the remaining teaspoon of kosher salt. Dredge each piece first in the flour, shaking off any excess, then dip it into the beaten egg, letting the extra drip off. Finally, roll them in the seasoned panko crumbs, pressing firmly so the crust sticks well. Arrange the coated nuggets on the prepared wire rack—this setup helps the hot air circulate so they bake crisp everywhere.

Step 5: Bake Until Golden and Cooked Through

Pop your tray into the oven and bake the nuggets for 15 to 18 minutes, or until an instant-read thermometer inserted into the center registers 165°F. You’ll want to check near the shorter end to avoid overcooking, but after the timer, they should be beautifully browned with a crispy crust and juicy on the inside.

Step 6: Final Seasoning and Serving

Once out of the oven, sprinkle a little extra salt if needed while they’re still hot. Serve right away with your favorite dipping sauce, like a copycat Chick-Fil-A sauce or honey mustard. Trust me, once you try this, you’ll never go back to frozen nuggets again.

How to Serve Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe

Garnishes

I usually like to garnish these nuggets with some fresh chopped parsley or chives sprinkled on top—just a little green to brighten up the plate and add a fresh aroma you wouldn’t expect. Sometimes, adding a lemon wedge on the side so you can squeeze a bit of fresh juice over the nuggets gives such a nice punch!

Side Dishes

My go-to sides are classic: crispy oven fries or a fresh side salad to balance the meal. Coleslaw with a slightly tangy dressing or steamed veggies like green beans also pair wonderfully, making it feel like a well-rounded dinner instead of just snacks.

Creative Ways to Present

For parties or kids’ lunches, I’ve served these nuggets in little paper cones, just like street food, with mini dipping cups on the side. It’s fun, hands-on, and makes everyone feel like they’re at a special event. You can also turn them into sliders with mini buns and a little slaw for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover nuggets in an airtight container in the fridge for up to 3 days. Keeping them on a paper towel helps absorb any excess moisture, so the crust doesn’t go soggy overnight.

Freezing

I’ve had great luck freezing these nuggets—just freeze them spread out on a tray until solid, then transfer to a freezer bag. That way, they don’t clump together and you can take out just what you need for quick reheating later.

Reheating

The best way I’ve found to revive the crispiness is reheating in a toaster oven or conventional oven at 350°F for about 8-10 minutes. Avoid microwaving if you want to keep the crust crunchy—microwaves tend to steam the coating and make it soft.

FAQs

Final Thoughts

This Homemade Oven-Baked Chicken Nuggets with Crispy Panko Crust Recipe has become such a staple in my kitchen because it hits all those comfort food cravings without the deep-frying guilt. I love how easy it is to prepare, and you’ll love that satisfying crunch every time. Give it a try—you’ll be amazed how homemade nuggets can outshine store-bought in both flavor and texture. Trust me, your family (and your taste buds!) will thank you.

Print