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Crispy Homemade Baked Chicken Nuggets Recipe Easy and Perfect from Scratch

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This recipe delivers crispy, juicy baked chicken nuggets made from scratch with simple ingredients and a double-coating method for extra crunch. Perfect for quick family meals without frying.

Ingredients

Scale
  • 1 pound (450 g) boneless, skinless chicken breast, cut into nugget-sized pieces
  • ½ cup (65 g) all-purpose flour
  • 1 to 1¼ cups (100–125 g) panko breadcrumbs
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, freshly ground
  • Olive oil or cooking spray, for coating
  • Optional: ¼ cup finely grated Parmesan cheese
  • Optional: ¼ teaspoon chili powder or cayenne pepper
  • Optional: Fresh herbs like parsley or thyme, finely chopped

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top.
  2. Prepare breading stations: In the first shallow bowl, mix all-purpose flour with half the salt, pepper, garlic powder, and onion powder. In the second bowl, beat the eggs. In the third bowl, combine panko breadcrumbs with paprika, remaining salt, pepper, and optional Parmesan or herbs.
  3. Cut chicken breasts into 1.5-inch (3.8 cm) nugget-sized pieces, keeping them uniform.
  4. Dredge chicken pieces first in the seasoned flour, shaking off excess, then dip into beaten eggs, and finally press into the panko mixture to coat all sides. For extra crunch, repeat the egg and breadcrumb step once more.
  5. Arrange coated nuggets on the wire rack so they do not touch. Lightly spray or brush olive oil over each nugget.
  6. Bake for 15 minutes, then flip nuggets using tongs, spray lightly with more oil, and bake for an additional 8-10 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
  7. Remove from oven and let rest for a couple of minutes before serving to crisp up the coating and lock in juiciness.

Notes

Use panko breadcrumbs for best crunch. Double coating with egg and breadcrumbs adds extra crispiness. Baking on a wire rack allows heat circulation for even crisping. Lightly spray olive oil to mimic frying without the mess. Check internal temperature to avoid undercooking. Rest nuggets after baking for best texture. For gluten-free, substitute almond flour and gluten-free panko. For dairy-free, omit Parmesan and use plant-based egg substitutes.

Nutrition

Keywords: chicken nuggets, baked chicken nuggets, crispy chicken nuggets, homemade chicken nuggets, easy chicken nuggets, family meal, kid-friendly, baked nuggets

Find it online: https://leilameals.com/crispy-homemade-baked-chicken-nuggets-recipe-easy-and-perfect-from-scratch/