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These homemade chicken nuggets are a great appetizer or serve as part of a weeknight dinner that both kids and adults will love. Oven baked and crispy, these breaded chicken bites are a healthier option and they are so easy to make from scratch.
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Our family loves chicken nuggets, but I’m always a bit reluctant to buy them frozen from the store as they aren’t always the healthiest option.
These homemade chicken nuggets are so quick and easy to make and a great alternative to a family’s favorite convenience food. Coated in seasoned panko breadcrumbs, every bite is finger licking good!
Be sure to try my Baked Chicken Tenders and Chicken Meatballs too!
Why you will love this recipe!
- Easy to make:Â Just dredge the chicken pieces and bake them to golden brown crispy perfection. So simple but so delicious!
- Fun for kids:Â Adults love these, and kids go crazy about them! Serve with your favorite sauces for dipping.
- Healthier:Â These easy chicken nuggets are oven baked, not fried, so contain a lot less saturated fat. They are a great source of protein and contain no sugar and a lot less salt than processed store bought nuggets.
Ingredients for Chicken Nuggets
- Breadcrumbs: Use panko breadcrumbs for this baked chicken nuggets recipe. You can use regular, but they won’t be as crispy. Use gluten-free panko if you have an intolerance.
- Seasonings: Salt, pepper, onion powder, paprika and garlic powder.
- Eggs and milk: Eggs an milk are whisked together to hel the breadcrumb coating stick to the chicken pieces.
- Chicken: Use boneless skinless chicken breast for this recipe. Cut them into bitesized pieces with a sharp knife.
How to make chicken nuggets in the oven
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Add panko breadcrumbs to the parchment lined large baking sheet and spread out in an even layer. Bake for 2 -3 minutes, then stir breadcrumbs and then bake for 2-3 minutes or until breadcrumbs are golden brown. (Watch them closely so they don’t burn.) Immediately, remove breadcrumbs from the oven and add them to a small bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder. Set aside. Increase the oven to 425 F and add a wire rack to the baking sheet.
- In a separate medium bowl, whisk together the eggs and milk. Set aside.
- Dip each chicken cube into the egg mixture, then toss it into the breadcrumb mixture to completely coat with breadcrumbs. Transfer to the wire rack, placing them about 1 inch apart.
- Bake in the oven for 15-20 minutes until cooked through and internal temperature reaches 165 degrees F.
Can you make homemade chicken nuggets ahead of time?
To get ahead of things, you can dredge the chicken pieces in the breadcrumbs, then keep them covered in the fridge for p to 24 hours till you are ready to serve them. Leftover chicken nuggets will keep well in the fridge for up to 4 days and can be reheated in the oven at 360F for 15 minutes to warm them through.
Can you freeze them?
Yes! You can freeze these chicken bites either baked or unbaked. Freeze them solid on a baking sheet before transferring them to a freezer bag or airtight container. The homemade chicken nuggets can be cooked right from frozen, just add about 10 minutes to the cooking time.
Are chicken nuggets healthy?
These homemade nuggets are considered healthy because they are made with simple ingredients without highly processed ingredients. Also, instead of being fried in a hydrogenated oil they are baked in the oven. They are easy, delicious and your whole family will love them! These are seriously the best chicken nuggets made in the oven!
What do you serve them with?
These crispy homemade chicken nuggets are great served as an appetizer with your favorite dipping sauces like fry sauce, honey mustard, ketchup, or BBQ. You can also serve them as part of a main with favorite sides like:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut the chicken into similar sized pieces so that they cook through evenly.
- These homemade chicken bites are best made with chicken breast and you can also use chicken tenders. It’s best not to use thighs as they will require a longer cook time.
- Toasting the panko breadcrumbs first results in an extra crispy texture.
- Make sure you place them on a wire rack when baking so air can circulate on both sides.
More Chicken Recipes
Homemade Chicken Nuggets
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INGREDIENTS
- 1 ½ cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 large eggs
- 2 Tablespoons milk
- 1 pound boneless skinless chicken breast, cut into 1 inch cubes
INSTRUCTIONS
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Add panko breadcrumbs to the parchment lined large baking sheet and spread out in an even layer. Bake for 2 -3 minutes, then stir breadcrumbs and then bake for 2-3 minutes or until breadcrumbs are golden brown. (Watch them closely so they don’t burn.) Immediately, remove breadcrumbs from the oven and add them to a small bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder. Set aside. Increase the oven to 425 F and add a oven safe wire mack.
- In a separate medium bowl, whisk together the eggs and milk. Set aside.
- Dip each chicken cube into the egg mixture, then toss it into the breadcrumb mixture to completely coat with breadcrumbs. Transfer to the wire rack, placing them about 1 inch apart.
- Bake in the oven for 15-20 minutes until cooked through and internal temperature reaches 165 degrees F.
- Serve warm with honey mustard, ketchup, BBQ sauce, fry sauce or whatever sauce you’d like!
TIPS & NOTES
- Cut the chicken into similar sized pieces so that they cook through evenly.
- This recipe is best made with chicken breast and you can also use chicken tenders. It’s best not to use thighs as they will require a longer cook time.
- Toasting the panko breadcrumbs first results in an extra crispy texture.
NUTRITION
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Can you sub something for the milk? My son will not touch anything with milk in it in any way, shape or form.
These chicken nuggets are the best I’ve ever had! Finally a recipe that yields a tasty, yet healthy result. The pre-browning of the panko is the key to super crispy nuggets. I’m going to try this breading on shrimp too.
So glad to hear you loved them! Hope you try some of the other recipes on the site.