Description

These Baked Chicken Nuggets are crispy, golden, and packed with parmesan flavor for a deliciously tender bite. Using a coating of panko breadcrumbs, parmesan cheese, and an optional herb blend, the nuggets bake to a perfect crisp in the oven, making them a healthier alternative to traditional fried versions without sacrificing any crunch or taste. Perfect for a family-friendly meal or snack, these nuggets are easy to prepare and bake, then served hot with your favorite dipping sauces.

Ingredients

Scale

Chicken

3 chicken breasts (boneless, skinless)
1 teaspoon kosher or coarse salt (divided)
1 teaspoon black pepper (divided)
½ cup buttermilk

Breading

1 cup breadcrumbs (panko)
½ cup parmesan cheese (grated, good quality)
1 teaspoon favorite herb blend (optional)
1 cup all-purpose flour

Coating Mixture

½ cup butter (melted)
2 eggs (lightly beaten)

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Instructions

Preheat and Prepare Baking Setup: Heat your oven to 400°F (204°C). Cover a rimmed baking sheet with foil and lightly spray it with nonstick cooking spray. Place a wire rack on top of the baking sheet and spray that with nonstick cooking spray as well to prevent sticking.
Prepare Chicken: Pat the chicken breasts dry and cut them into approximately 1½-inch pieces. Place the pieces in a medium bowl. Sprinkle with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Pour in the buttermilk and mix gently to coat all the chicken pieces evenly. Set aside to marinate briefly.
Mix Breading Ingredients: In a shallow dish, combine the panko breadcrumbs, grated parmesan cheese, and your choice of herb blend if using. Stir well to evenly distribute the flavors.
Set Up Dipping Stations: Prepare four shallow dishes: one with all-purpose flour, one with the melted butter, one with the lightly beaten eggs, and one with the breadcrumb mixture. These will be used in sequence to coat the nuggets.
Drain Excess Buttermilk: Strain the marinated chicken pieces over a mesh strainer placed above a bowl to remove excess buttermilk so the coatings adhere better.
Coat the Chicken Nuggets: Line up the four dipping dishes. Take each piece of chicken and dredge it first in the flour, shaking off excess. Then dip it into the butter mixture, followed by the beaten eggs, and finally coat thoroughly with the breadcrumb-parmesan-herb mixture. Place each coated piece on the prepared wire rack.
Bake the Nuggets: Transfer the cooking sheet to the middle rack of the preheated oven. Bake the nuggets for 20-30 minutes, flipping them over halfway through cooking (after about 10-15 minutes) to ensure even browning and crispiness.
Check for Doneness: The chicken nuggets are ready when they are golden brown, crispy on the outside, and cooked through internally.
Optional Broil for Extra Crispiness: If the nuggets are not as crispy as you’d like after baking, switch your oven to broil and cook them for a few additional minutes, watching closely to avoid burning, until they reach your desired crunch.
Serve Hot: Remove the nuggets from the oven and serve immediately with your favorite dipping sauces such as ketchup, honey mustard, or ranch dressing.
Enjoy! Sit back and enjoy these healthier, crispy baked chicken nuggets perfect for any occasion.

Notes

Using a wire rack on the baking sheet helps the heat circulate evenly, ensuring a crispier nugget all around.
Adjust the seasoning and herb blend in the breadcrumb mixture to suit your taste preferences.
Ensure chicken pieces are uniformly sized for even cooking.
If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
Keep an eye during broiling to prevent burning as it happens quickly.
Store leftover nuggets in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.