Description
Crispy and flavorful homemade chicken nuggets baked to perfection with a golden panko breadcrumb coating seasoned with garlic, onion, paprika, and black pepper. These nuggets are easy to make, healthier than fried versions, and perfect for serving with your favorite dipping sauce like Copycat Chick-Fil-A sauce or honey mustard.
Ingredients
Scale
Breadcrumbs
- 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
Chicken Coating
- 1/3 cup all-purpose flour
- 1 large egg
Chicken
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
Other
- Cooking spray
- Copycat Chick-Fil-A sauce or honey mustard, for serving (optional)
Instructions
- Preheat and toast breadcrumbs: Preheat your oven to 400°F (200°C). In a large bowl, toss the panko breadcrumbs with vegetable oil. Spread them evenly on a baking sheet and bake, stirring every 2 minutes and watching closely, for 3 to 5 minutes until golden brown and crisp.
- Season breadcrumbs: While the toasted breadcrumbs are still warm, return them to the bowl. Add garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon kosher salt. Toss everything together until well combined and evenly seasoned.
- Prepare coating stations: Place a wire rack inside a baking sheet and spray it lightly with cooking spray to prevent sticking. Pour the all-purpose flour into a small shallow dish. In a separate shallow dish, beat the egg thoroughly until blended.
- Season and coat chicken: Season the chicken pieces all over with 1 teaspoon kosher salt. One by one, toss the chicken pieces in the flour to lightly coat, then dip them into the beaten egg allowing excess to drip off. Finally, roll each piece firmly in the seasoned panko breadcrumbs, pressing gently to ensure they adhere well. Arrange the coated chicken pieces on the prepared wire rack.
- Bake the nuggets: Place the baking sheet with the wire rack and coated chicken in the preheated oven. Bake for 15 to 18 minutes until the chicken is cooked through and a meat thermometer inserted into the center reads 165°F (74°C).
- Finish and serve: While still hot, season the nuggets with additional salt to taste if desired. Serve immediately alongside your favorite dipping sauce such as Copycat Chick-Fil-A sauce or honey mustard.
Notes
- You can use different cuts of chicken such as thighs, but cooking times may vary.
- For crispier nuggets, allow breadcrumbs to toast extra without burning.
- Keep an eye on the breadcrumbs while toasting to avoid burning quickly.
- Use a wire rack during baking to allow even heat circulation and prevent sogginess.
- Serve with a variety of dipping sauces for added flavor options.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 4 oz (about 3-4 nuggets)
- Calories: 280
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
