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Baked chicken nugget broken in half showing the juicy interior
Jonas Mitchell

Baked Chicken Nuggets

Crispy baked chicken nuggets made with ground chicken and a golden panko coating — no frying, no mystery ingredients, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • ⅓ cup plain breadcrumbs
  • 1 large egg
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ¾ tsp salt
  • ¼ tsp black pepper
For the Coating
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • ¼ cup grated Parmesan (optional)
  • Cooking spray or olive oil

Equipment

  • 1 baking sheet
  • 1 Wire rack
  • 1 mixing bowls
  • 1 Parchment paper

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment, or set a wire rack over it.
  2. Combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, paprika, salt, and pepper. Mix just until combined.
  3. Shape into small nugget shapes, about 1.5 tablespoons each.
  4. Set up a coating station: flour, beaten eggs, and panko (plus Parmesan) in three separate bowls.
  5. Dip each nugget in flour, then egg, then panko, pressing gently to coat.
  6. Arrange on the wire rack or baking sheet, spaced apart.
  7. Lightly spray or brush the tops with oil.
  8. Bake 18–20 minutes, flipping halfway if not using a rack, until golden and cooked through (165°F internal).
  9. Let rest 2–3 minutes before serving.

Notes

For extra crunch, stir 2 tablespoons of crushed potato flakes into the panko. Freezer-friendly — freeze unbaked, coated nuggets in a single layer, then bake straight from frozen at 425°F for 25–28 minutes.
Nutrition (per serving, ~5 nuggets)
  • Calories: 180
  • Protein: 18g
  • Carbohydrates: 12g
  • Fat: 6g
  • Fiber: 1g
  • Sodium: 320mg