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Under 30 Minutes

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: 10 mins
    total time: 30 mins
  • servings: 4
Photography: Romulo Yanes

Ingredients

  • 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

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.

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 4

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

Source
Everyday Food, April 2012

Reviews (6)

  • 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.

  • 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!

  • 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...

  • 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.

  • 3 Jun, 2012

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

  • 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.