These Baked Homemade Chicken Nuggets are way better than the store bought and you can pronounce everything on these golden nuggets!
My kids adore chicken nuggets, but I wasn’t thrilled about the cost or the long ingredient lists on many frozen varieties. So I started making baked homemade chicken nuggets and everyone prefers them to store-bought. They’re simple, affordable, and made with ingredients you can actually pronounce.
These nuggets come together quickly. The coating is a mix of panko, finely grated Parmesan, seasoned salt, and black pepper. The binding is just two eggs with a splash of water. Trim and cut boneless, skinless chicken breasts into bite-sized pieces—about the size of a typical store nugget—dip each piece in the egg wash, then press into the panko mixture. Arrange on a baking sheet and bake until cooked through, flipping once for even browning.
If you prefer a deeper golden color like some frozen nuggets, lightly toast the panko before mixing it with the Parmesan and seasonings. I often skip toasting and rely on a short broil at the end to add a little color—quick and easy, and my kids don’t notice the difference.
These nuggets pair well with a wide range of sides: fresh fruit, raw vegetables, macaroni and cheese, steamed vegetables, or whatever your family enjoys. Dipping sauces like ketchup, barbecue sauce, honey mustard, or ranch are all great options.
On a personal note, our family has an exciting addition arriving in mid-June—baby number eight! I’m 17 weeks now and fortunately past the worst of morning sickness, which has made it easier to get back to normal meals. During those early weeks I lived on simple carbs like plain toast and rice, which led to some rapid weight gain, but now I’m enjoying fruits, vegetables, and lean proteins again while still indulging in carbs in moderation.
Baked Chicken Nuggets
4
servings
Countryside Cravings
15
16
31
Ingredients
- 1 pound boneless skinless chicken breast (2 large)
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese the kind in the green can will work
- 1/2 teaspoon seasoned salt
- Pepper to taste
- Non-stick cooking spray
Instructions
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Preheat oven to 425°F. Coat a large baking sheet with non-stick spray and set aside.
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Cut chicken breasts into small pieces—about 2-inch nuggets or similar to store-bought size.
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In a shallow dish, beat the eggs with about 1 teaspoon of water. In another shallow dish, combine panko, Parmesan, seasoned salt, and pepper. Dip each chicken piece in the egg wash, then press into the panko mixture. Place on the prepared baking sheet, spray lightly with cooking spray, and bake 8 minutes. Turn each nugget and bake another 8 minutes, or until cooked through. Serve with your favorite dipping sauce.
Notes
