Simple Chicken Nugget Recipes: Crispy and Baked
Simple chicken nugget recipes made with juicy chicken breast, a seasoned panko crust, and a hot oven, for crispy baked nuggets in about 40 minutes.
Equipment
- baking sheet
- wire rack
- 3 shallow bowls
- Cutting board
- Meat thermometer
Ingredients
Chicken
- 1½ lbs boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 cup buttermilk
- 1 tsp salt
Seasoned Flour
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp white pepper optional, for a KFC-style kick
- ½ tsp salt
Breading
- 2 large eggs beaten with 1 tbsp water
- 1½ cups panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- Olive oil or avocado oil spray
Instructions
Cut and Soak the Chicken
- Pat the chicken dry, cut it into even 1½-inch pieces, and place it in a bowl with the buttermilk and 1 teaspoon of salt. Stir to coat, cover, and refrigerate for 30 minutes, or up to 4 hours, which keeps the chicken tender and juicy.
- In the first shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, white pepper if using, and salt. In the second bowl, whisk the eggs together with the water until well combined.. In the third bowl, combine the panko with the extra paprika and garlic powder.
Prep the Oven
- Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and spray the rack lightly with oil, which helps the nuggets release easily and crisp up underneath.
- Lift each piece of chicken from the buttermilk and let the excess drip off, then dredge it in the seasoned flour, dip it in the egg, and press it Press each piece firmly into the panko breadcrumbs, turning it to coat all sides evenly. Pressing firmly is what makes the crumbs stick.
- Arrange the coated nuggets in a single layer on the rack, leaving a little space between each piece for even cooking. Spray the tops generously with oil until the panko looks lightly coated, since this is what turns the crumbs golden in the oven.
Bake
- Bake for 18-20 minutes, flipping once at the halfway point and spraying the second side lightly, until the nuggets are deep golden brown and a thermometer inserted into the thickest piece reads 165°F (74°C).
- Let the nuggets rest for 3 minutes so the juices settle and the crust firms up. Serve hot with your favorite dipping sauces.
Notes
- Cutting the chicken into evenly sized pieces matters, because uneven nuggets cook at different speeds and the small ones can dry out.
- Baking on a wire rack is the key to crisp bottoms, and if you don’t have one, flip the nuggets halfway and expect a slightly softer underside.
- Lightly spray the panko coating with oil before baking to help the nuggets develop a golden, crispy finish similar to fried chicken.
- Use a meat thermometer to check doneness, which is the easiest way to avoid both undercooked and overcooked chicken.
- For a bolder, KFC-style flavor, increase the black and white pepper and add a pinch of celery salt to the seasoned flour.
- Store leftover nuggets in the refrigerator for up to 3 days, then reheat them in the oven or air fryer for the best crispy texture.
- To freeze, freeze the baked and cooled nuggets on a tray, then transfer to a freezer bag for up to 3 months.