Description

These Better Than The Snack Bar Baked Chicken Nuggets are tender, juicy, and coated in a perfectly seasoned crunchy crust, all achieved without frying. Ready in under 40 minutes, they’re healthier than traditional nuggets but deliver all the crispiness and flavor. Ideal for weeknight dinners, snacking, or even lunchboxes, these homemade nuggets are sure to outshine any store-bought version.

Ingredients

Units Scale

For the Chicken

1 pound boneless, skinless chicken breasts (or thighs), cut into 1.5-inch pieces

For the Breading

1 cup panko breadcrumbs
1/2 cup plain breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Coating

2 large eggs
2 tablespoons milk

For Baking

Cooking spray (or a little olive oil for greasing)

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Instructions

Prep the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil. Lightly grease with cooking spray to ensure the nuggets crisp up and don’t stick.
Cut and Prepare Chicken: Pat your chicken breasts or thighs dry with paper towels. Cut into even, bite-size 1.5-inch pieces to ensure they cook uniformly.
Set Up Breading Station: In a shallow bowl, whisk together the eggs and milk. In a separate bowl, combine the panko, plain breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Dredge the Chicken: Dip each chicken piece first into the egg mixture, turning to coat, then press into the breadcrumb mixture, ensuring all sides are evenly covered. Arrange the breaded nuggets on the prepared baking sheet in a single layer.
Bake the Nuggets: Lightly spray the tops of the nuggets with cooking spray. Bake for 20-25 minutes, flipping halfway through, until the nuggets are golden brown and the chicken is cooked through (internal temperature 165°F/74°C).
Serve: Let the baked nuggets rest for a couple of minutes for maximum crispness. Enjoy hot with your favorite dipping sauces.

Notes

For extra crunch, use all panko breadcrumbs or add a tablespoon of grated Parmesan to the breading.
Don’t overcrowd the baking sheet; nuggets should have space in between for even browning.
To make ahead, you can freeze breaded, uncooked nuggets on a baking sheet until solid, then transfer to a zip-top bag and bake from frozen (adding 5-7 minutes to baking time).
Swap chicken for turkey or plant-based alternatives for variety.

Nutrition

Serving Size: 1/4 of recipe (about 5-6 nuggets)
Calories: 285
Sugar: 2g
Sodium: 530mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 29g
Cholesterol: 105mg