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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

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 (see Cook's Notes below)


  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 Notes

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 Add a comment

  • compperfixnet
    23 FEB, 2016
    I made this tonight - the breading techniques are what I expected - what I didn't expect is the absolute specialness of the chicken! Must be the step of toasting the Panko - WOW! Can't say I expected them to turn out as wonderful as they did. PERFECTLY crispy breading and the tenderness of the chicken, also completely cooked through but not overdone - well - AMAZING and I don't often say that. I did purchase an air-dried chicken breast at Whole Foods so started with good quality. MAKE THIS!
  • ajon84
    16 JAN, 2016
    These were very good. Dipping sauces were perfect. Family enjoyed this meal!
  • hill.georgewilliam
    2 DEC, 2015
    You are careless with your recipe. The video for this recipe calls for baking the Panko bread crumbs. Your recipe makes no note of this. Why is there a difference between the two?
  • Kaytizzle
    28 APR, 2015
    Made this today for some very savvy pre schoolers I know! This recipe is excellent just as written. I did use boneless skinless chicken thighs. This is a keeper.
  • RSales
    1 FEB, 2015
    Very good recipe. The best chicken nugget recipe I've found online. However I have a question: after freezing it, for how long should I bake it for and what should be the oven temperature?
  • 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...