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Homemade chicken nuggets are tender chunks of chicken coated in seasoned breadcrumbs and baked until crispy. These nuggets are baked instead of fried, making them a healthier alternative to drive-thru chicken.
These easy to make baked chicken nuggets are a delicious favorite for kids and adults alike. Dunk them in your favorite barbecue sauce and serve with kid friendly staples like Stovetop Macaroni and Cheese or Cheesy Mashed Potatoes.
Tips for the Best Homemade Chicken Nuggets
- Choose the right chicken. Boneless, skinless chicken breasts or thighs both work. Thighs give you juicier nuggets, while breasts are leaner.
- Cut evenly. Cut the chicken into even-sized pieces so they cook at the same rate.
- Season the coating. Season both the Panko breadcrumbs and the eggs. This builds flavor and keeps the nuggets from tasting bland.
- Toast the breadcrumbs. Another way to build flavor, toasting the breadcrumbs keeps them light and gives you a crispier nugget.
recipe walk-through
How to make Homemade Chicken Nuggets
Prep. Cut chicken breasts into bite-sized pieces, about 1-2 inches big. Preheat the oven and grab 2 baking sheets, a wire rack, a shallow dish and your ingredients.
Toast the Panko. Spread the breadcrumbs out on a baking sheet and toast in the oven for about 6-7 minutes. Then toss with olive oil and seasonings and bring the breadcrumbs into a mound in the center of the baking sheet.
- Don’t skip this step! It will keep the breadcrumb coating light and prevent it from getting soggy, resulting in a crispier nugget.
Bread the chicken nuggets. Whisk eggs in a shallow dish with some salt and pepper. Set the dish next to the pan of breadcrumbs like an assembly line. Place a wire rack over a second baking sheet. Dip several pieces of chicken at a time in the eggs, then coat with the panko mixture. Arrange chicken nuggets on the wire rack.
- Press the breadcrumbs into the chicken to make sure they are well-coated.
Bake. Bake chicken nuggets for 15-19 minutes. The cooking time will vary based on the size and thickness of the chicken. Use a digital meat thermometer to test that the temperature is at least 165°F. If you don’t have one, cut the largest piece in half and make sure there is no pink.
Enjoy! Pour yourself some dipping sauces and rejoice in the fruits of your labor. Homemade chicken nuggets for the win!
More Chicken Recipes
What to Serve with Homemade Chicken Nuggets
We love to dip our baked chicken nuggets in BBQ sauce, ranch dressing, or honey mustard. These baked chicken nuggets are a kid favorite, so how about some kid friendly side dishes to go with them?
- Make homemade happy meals with Homemade Baked French Fries, apple slices, and milk.
- Prepare a finger food feast with some Fried Zucchini or Baked Zucchini Fries.
- Impress the grown-ups with some adult-friendly copycat Panera Mac and Cheese, Instant Pot Mushroom Risotto, or Coconut Rice.
Variations
Spicy nuggets: Add cayenne, chili powder, or hot sauce to the egg wash, or toss the finished nuggets in buffalo sauce.
Cheesy nuggets: Mix finely grated Parmesan or cheddar into the breadcrumb coating before baking.
Herbed nuggets: Add dried Italian herbs, parsley, or dill to the breadcrumb mixture.
Alternative coatings: Swap breadcrumbs for crushed cornflakes, pretzels, or even potato chips for a different texture. Or try my Walnut Crusted Baked Chicken Nuggets.
Storage Tips
Storing and Reheating Leftovers
Refrigerator (3-4 days): Cool completely then store in an airtight container in the fridge for up to 3-4 days.
Freezer (4 months): Cool completely and flash freeze on a sheet pan in the freezer. Arrange nuggets on a sheet pan and pop it in the freezer. After about an hour, transfer the frozen nuggets to a freezer-safe plastic bag or container and store in the freezer for up to 4 months. The same method will work with unbaked nuggets.
Thaw and Reheat
- Oven or Toaster Oven: Best option for crispiness. Bake at 375°F for about 10–12 minutes (a little longer if frozen).
- Air Fryer: Heat at 375°F for 5–7 minutes until warmed through and crisp.
- Microwave: Quick but will soften the coating. Use short bursts and eat right away.
Make Ahead Tip: Prepare chicken nuggets up to a day ahead of time but don’t bake them. Store in the fridge and when you are ready to cook, take them out of the fridge while the oven is preheating. Bake as directed.
More Chicken Recipes
- Baked Chicken Breasts
- Bruschetta Chicken Pasta
- Air Fryer Chicken Tenders
- Arroz con Pollo
- Crispy Fried Chicken Tenders
Baked Chicken Nuggets
Ingredients
- 2 pounds Boneless skinless chicken breasts cut into 1-inch cubes
- 3 cups Panko bread crumbs
- 2 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 3 Large eggs
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Set a large wire rack over a large rimmed baking sheet and spray the rack with non-stick cooking spray. If you don’t have a wire rack, line the baking sheet with foil and spray with nonstick cooking spray.
- Pour Panko onto a separate baking sheet and toast in the oven for about 6-7 minutes. Drizzle with 2 tablespoons olive oil and toss to moisten the breadcrumbs. Sprinkle paprika, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper over the breadcrumbs. Use a spatula to stir everything together and bring to a mound in the center of the sheet.
- In a shallow dish, like a pie plate, whisk together eggs with ¼ teaspoon each salt and pepper.
- Place chicken pieces, a handful at a time, into the egg mixture, let any excess drip off before coating with the panko mixture. Press breadcrumbs into the chicken pieces so they will be well coated. Place panko coated chicken nuggets onto the prepared wire rack, about an inch apart. Repeat until all chicken nuggets are coated and on the rack.
- Bake in the preheated oven for about 15-19 minutes. Outside should be golden and crispy and the inside of the thickest piece should register 165 degrees on a digital meat thermometer.
- Serve immediately with your choice of dipping sauce. We like bbq, ranch or honey mustard.
Notes
- You can use regular breadcrumbs if that’s what you have on hand, but Panko is recommended for it’s crispy texture.
- For chicken tenders, bake an extra 5-10 minutes.
- Freeze unbaked nuggets on a baking sheet for 2 hours, then transfer to a freezer bag for up to 2 months. Double the baking time and bake from frozen.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
