Description

Hey there, fellow flavor-seeker! These crispy baked chicken nuggets are proof that you don’t need a deep fryer to get that crave-worthy crunch. With a golden, shatter-crisp coating and juicy, tender chicken inside, they’re everything we love about nuggets—only lighter, homemade, and just plain better.

Ingredients

Scale

1½ cups panko breadcrumbs
Olive oil cooking spray
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional)
2 large eggs
2 tablespoons milk (any kind)
1½ lbs boneless, skinless chicken breast, cut into bite-size pieces

Instructions

1. Toast the Panko (Crunch Secret!)

Preheat oven to 400°F (200°C).
Spread panko on a baking sheet and mist lightly with cooking spray. Bake 5–6 minutes, stirring halfway, until lightly golden and fragrant. Transfer to a shallow bowl and stir in salt, pepper, onion powder, garlic powder, paprika, and cayenne.

2. Set Up the Coating Station

In a second shallow bowl, whisk eggs and milk until smooth.
Line a baking sheet with a wire rack and lightly spray with nonstick spray.

3. Coat the Nuggets

Dip chicken pieces into egg wash, letting excess drip off. Press firmly into seasoned panko to coat all sides. Place nuggets on the wire rack, leaving space between each. Lightly spray the tops with cooking spray.

4. Bake Until Golden

Bake for 15–20 minutes, until nuggets are deep golden and reach an internal temperature of 165°F (74°C). Let rest for 2–3 minutes before serving to set the crust.

Notes

Toast the panko first for maximum crunch
Pat chicken dry before coating for better adhesion
Use a wire rack to keep nuggets crisp on all sides
Press crumbs firmly onto chicken to prevent coating loss