Description
Crispy and delicious homemade Chicken Nuggets baked to golden perfection with an aromatic panko breadcrumb coating seasoned with garlic, onion, and paprika. These nuggets are a healthier alternative to fried versions and perfectly paired with classic dipping sauces like Chick-Fil-A copycat sauce or honey mustard.
Ingredients
Scale
Bread Crumb Mixture
- 1 1/4 cups panko bread crumbs
- 1 Tbsp. vegetable oil
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 tsp. kosher salt, divided
For Coating & Chicken
- Cooking spray
- 1/3 cup all-purpose flour
- 1 large egg
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
For Serving (Optional)
- Copycat Chick-Fil-A Sauce or honey mustard
Instructions
- Toast Panko Bread Crumbs: Preheat the oven to 400°F. In a large bowl, toss the panko bread crumbs with vegetable oil until evenly coated. Spread the crumb mixture on a baking sheet and bake for 3 to 5 minutes, stirring every 2 minutes, until the crumbs turn golden brown and fragrant. Remove from the oven.
- Season the Bread Crumbs: While still warm, transfer the toasted crumbs back to the bowl. Add garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon of kosher salt. Toss well to combine and evenly distribute the seasoning throughout the crumbs.
- Prepare for Breading: Place a wire rack on top of a baking sheet and spray the rack with cooking spray to prevent sticking. Pour flour into a small shallow dish. In another shallow dish, beat the egg until fully blended.
- Coat the Chicken Pieces: Season the chicken pieces all over with 1 teaspoon kosher salt. One by one, toss each piece in the flour, shaking off the excess. Then dip into the beaten egg, letting the excess drip back into the dish. Finally, roll the chicken pieces in the seasoned panko mixture, pressing firmly to ensure the crumbs adhere well. Arrange the coated pieces on the prepared wire rack.
- Bake the Nuggets: Place the baking sheet with the chicken nuggets in the oven. Bake for 15 to 18 minutes, or until the chicken is fully cooked and an instant-read thermometer inserted into the thickest piece registers 165°F. The nuggets should be golden brown and crispy on the outside.
- Season and Serve: While the nuggets are still hot, season with additional salt if desired. Serve immediately with optional dipping sauces like copycat Chick-Fil-A sauce or honey mustard for a classic pairing.
Notes
- For extra crispiness, ensure the panko crumbs are well toasted before assembling the nuggets.
- You can substitute the chicken breast for chicken tenders or thighs if preferred.
- If preferred, use gluten-free flour and panko to make this recipe gluten-free.
- Make sure not to overcrowd the wire rack to allow even baking and crisp texture.
- Leftover nuggets can be reheated in a hot oven to maintain their crispiness instead of using a microwave.
Nutrition
- Serving Size: 1/4 of the recipe (~4-5 pieces)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 80 mg
