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Under 30 Minutes

Baked Chicken Nuggets

Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Chicken Nuggets

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 cup panko (Japanese breadcrumbs)
  • 1/3 cup grated Parmesan
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 1/2 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • Cooking spray
  • Honey Mustard or Spicy Ketchup, for serving


  1. Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.

  2. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.

  3. Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.

  4. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

Cook's Note

Honey Mustard
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.

Spicy Ketchup
Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.

Reviews (8)

  • sazerac 29 Jul, 2014

    Great recipe! I have a feeling I'll be committing this one to memory for future picky eaters. :) I omit the parmesan and it's fine without it. I would recommend slightly more panko and a little less flour and eggs, since I always seem to use up the panko and have leftovers of the rest. Also, make sure to keep an eye on the panko, since it toasts up quickly. Mine is dark golden brown at about 4 minutes. Such a quick and easy meal.

  • johnganthony 17 Jul, 2014

    Hey Sarah! Love watching your videos every day- always puts a smile on my face! These nuggets are rrrreally good! Made them this afternoon. Easy to make and deeeeelicious!!!

  • napa2sonoma 17 Feb, 2014

    My daughter and I made these for one of our "cooking lessons". The chicken nuggets were crispy on the outside, juicy on the inside and as the recipe suggests, not much added fat. I would suggest using just a little more panko, as the first time we made these we ran out.

  • pkwalker 30 Jul, 2013

    These are fantastic. I made them for our grandkids last month and they were a hit. (My husband also couldn't stop eating them.) Sarah, if I wanted to make ahead and freeze, I'm assuming I would bake first and then freeze. How long and at what temp should I reheat? Thanks--love your recipes and videos!

  • Nicole from Germany 8 Feb, 2013

    dear Sarah-I aleays watch your cooking videos here in Europe, Germany and I am slways inspired by the quick, practical and wholesome recipes. I also love this recipe for the chicken part-but is it really necessary to spoil it with the strange sauce mixture you suggest at the end as a dip? In my opinion squeezin a lot of different sauces from plastic bottles into little cups as dips is neither cooking nor healthy. A nice freshly cooked mango dip or a fruity pepper sauce would have been more...

  • Emily GC 1 Feb, 2013

    These are fantastic. My 4 year old son thinks they are better than his fave fast food restaurant. They are so much better and healthier. Plus, they are super easy! They make an appearance at least twice a month in our menus.

  • mjashby 3 Jun, 2012

    Crunchy, moist. Perfect! I want to try this with shrimp and mix coconut with the panko.

  • elsbeth 8 May, 2012

    Great! The pre-toasting of the panko, combined with the addition of parmesan cheese to the coating, gave these nuggets a nice crisp exterior and good flavor.

    I didn't have a rack that fit inside my rimmed sheet, so I just sprayed the sheet with non-stick spray and cooked them directly on the tray, which worked fine. In fact, the nuggets were nice and brown where they touched the tray. Kids & hub all loved them.

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