Description
Crispy homemade Chicken Nuggets baked to golden perfection with a flavorful panko breadcrumb coating seasoned with garlic, onion, paprika, and black pepper. These nuggets are easy to prepare, oven-baked for a healthier twist, and perfect for serving with your favorite dipping sauces like honey mustard or Chick-fil-A sauce.
Ingredients
Units
Scale
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
Chicken
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2" pieces
Serving
- Copycat Chick-Fil-A Sauce or honey mustard, for serving (optional)
Instructions
- Preheat and Toast Panko: Preheat the oven to 400°F. In a large bowl, toss the panko bread crumbs with vegetable oil to evenly coat. Spread the mixture on a baking sheet and bake for 3 to 5 minutes, stirring after 2 minutes, until golden brown. Watch closely to prevent burning.
- Season Bread Crumbs: While the panko is still warm, transfer it back into the bowl. Add garlic powder, onion powder, freshly ground black pepper, paprika, and 1/2 teaspoon kosher salt. Toss well to combine all the seasonings evenly with the toasted breadcrumbs.
- Prepare Coating Stations: Place a wire rack on a baking sheet and spray it with cooking spray to prevent sticking. Pour the all-purpose flour into a shallow dish. In a separate shallow dish, beat the egg until well blended.
- Coat the Chicken: Season the chicken pieces with 1 teaspoon kosher salt all over. Dredge each piece in the flour, shaking off excess. Dip into the beaten egg, letting the excess drip off, then roll in the seasoned panko crumbs, pressing firmly so the coating adheres well. Arrange the coated chicken pieces on the prepared wire rack.
- Bake the Nuggets: Bake the chicken nuggets at 400°F for 15 to 18 minutes, or until the internal temperature reaches 165°F as measured by an instant-read thermometer, ensuring the chicken is fully cooked and juicy inside.
- Serve: Immediately after baking, season the nuggets with additional salt if desired. Serve hot with your favorite dipping sauces such as a copycat Chick-Fil-A sauce or honey mustard for extra flavor.
Notes
- Keep a close eye when toasting the panko breadcrumbs to prevent burning, stirring frequently.
- Press the breadcrumbs firmly on the chicken to help the coating stay crispy after baking.
- Using a wire rack helps air circulate around the chicken pieces for even browning and crispness.
- Feel free to substitute the vegetable oil with olive oil for a different flavor profile.
- Leftover nuggets can be reheated in an oven or air fryer to retain crispiness.
Nutrition
- Serving Size: 1/4 of recipe (approximately 4-5 nuggets)
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
