Baked Chicken Nuggets

306 Ratings
  • 5 79
  • 4 108
  • 3 81
  • 2 25
  • 1 13

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.

Everyday Food, April 2012

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
prep:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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

  • 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.

  • 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.

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Reviews (14)

306 Ratings
  • 5 79
  • 4 108
  • 3 81
  • 2 25
  • 1 13
Martha Stewart Member
08/25/2019
We really liked this recipe. It was easy to make . My grandsons thought it was yummy and delicious.
Martha Stewart Member
02/23/2016
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!
Martha Stewart Member
01/16/2016
These were very good. Dipping sauces were perfect. Family enjoyed this meal!
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Martha Stewart Member
12/02/2015
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?
Martha Stewart Member
04/28/2015
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.
Martha Stewart Member
02/01/2015
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?
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Martha Stewart Member
07/29/2014
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.
Martha Stewart Member
07/17/2014
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!!!
Martha Stewart Member
02/17/2014
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.
Martha Stewart Member
07/30/2013
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!
Martha Stewart Member
02/08/2013
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...
Martha Stewart Member
02/01/2013
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.
Martha Stewart Member
06/03/2012
Crunchy, moist. Perfect! I want to try this with shrimp and mix coconut with the panko.
Martha Stewart Member
05/08/2012
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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