Baked Chicken Nuggets Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 baked-chicken-nuggets-med108164.jpg

Ingredients Ingredient Checklist 2 boneless, skinless chicken breasts (about 1 pound total) 1 cup panko (Japanese breadcrumbs) 1/3 cup grated Parmesan Coarse salt 1 tablespoon vegetable oil 1/2 cup all-purpose flour 3 large eggs, lightly beaten Cooking spray Honey Mustard or Spicy Ketchup, for serving (see Cook’s Notes below)

Cook’s Notes Honey MustardCombine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.Spicy KetchupCombine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 30 mins Servings: 4 baked-chicken-nuggets-med108164.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 30 mins Servings: 4

Recipe Summary

prep: 10 mins total: 30 mins

Servings: 4

prep: 10 mins

total: 30 mins

prep:

10 mins

total:

30 mins

Servings: 4

baked-chicken-nuggets-med108164.jpg

Ingredients

2 boneless, skinless chicken breasts (about 1 pound total) 1 cup panko (Japanese breadcrumbs) 1/3 cup grated Parmesan Coarse salt 1 tablespoon vegetable oil 1/2 cup all-purpose flour 3 large eggs, lightly beaten Cooking spray Honey Mustard or Spicy Ketchup, for serving (see Cook’s Notes below)

Directions

Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.

Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.

Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.

Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

Cook’s Notes

Honey MustardCombine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.

Reviews (14)

 Add Rating & Review     306 Ratings   5 star values:        79    4 star values:        108    3 star values:        81    2 star values:        25    1 star values:        13

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Reviews (14)

Add Rating & Review     306 Ratings   5 star values:        79    4 star values:        108    3 star values:        81    2 star values:        25    1 star values:        13

Add Rating & Review

306 Ratings 5 star values: 79 4 star values: 108 3 star values: 81 2 star values: 25 1 star values: 13

5 star values: 79 4 star values: 108 3 star values: 81 2 star values: 25 1 star values: 13

Martha Stewart Member     Rating: 5 stars       08/25/2019   We really liked this recipe. It was easy to make . My grandsons thought it was yummy and delicious.  

Martha Stewart Member     Rating: 5 stars       02/23/2016   I made this tonight - the breading techniques are what I expected - what I didn't expect is the absolute specialness of the chicken! Must be the step of toasting the Panko - WOW! Can't say I expected them to turn out as wonderful as they did. PERFECTLY crispy breading and the tenderness of the chicken, also completely cooked through but not overdone - well - AMAZING and I don't often say that. I did purchase an air-dried chicken breast at Whole Foods so started with good quality. MAKE THIS!  

Martha Stewart Member     Rating: Unrated       01/16/2016   These were very good. Dipping sauces were perfect. Family enjoyed this meal!  

Martha Stewart Member     Rating: Unrated       12/02/2015   You are careless with your recipe. The video for this recipe calls for baking the Panko bread crumbs. Your recipe makes no note of this. Why is there a difference between the two?  

Martha Stewart Member     Rating: Unrated       04/28/2015   Made this today for some very savvy pre schoolers I know! This recipe is excellent just as written. I did use boneless skinless chicken thighs. This is a keeper.  

Martha Stewart Member     Rating: 5 stars       02/01/2015   Very good recipe. The best chicken nugget recipe I've found online. However I have a question: after freezing it, for how long should I bake it for and what should be the oven temperature?  

Martha Stewart Member     Rating: Unrated       07/29/2014   Great recipe! I have a feeling I'll be committing this one to memory for future picky eaters. :) I omit the parmesan and it's fine without it. I would recommend slightly more panko and a little less flour and eggs, since I always seem to use up the panko and have leftovers of the rest. Also, make sure to keep an eye on the panko, since it toasts up quickly. Mine is dark golden brown at about 4 minutes. Such a quick and easy meal.  

Martha Stewart Member     Rating: 5 stars       07/17/2014   Hey Sarah! Love watching your videos every day- always puts a smile on my face! These nuggets are rrrreally good! Made them this afternoon. Easy to make and deeeeelicious!!!  

Martha Stewart Member     Rating: 5 stars       02/17/2014   My daughter and I made these for one of our "cooking lessons". The chicken nuggets were crispy on the outside, juicy on the inside and as the recipe suggests, not much added fat. I would suggest using just a little more panko, as the first time we made these we ran out.  

Martha Stewart Member     Rating: Unrated       07/30/2013   These are fantastic. I made them for our grandkids last month and they were a hit. (My husband also couldn't stop eating them.) Sarah, if I wanted to make ahead and freeze, I'm assuming I would bake first and then freeze. How long and at what temp should I reheat? Thanks--love your recipes and videos!  

Martha Stewart Member     Rating: Unrated       02/08/2013   dear Sarah-I aleays watch your cooking videos here in Europe, Germany and I am slways inspired by the quick, practical and wholesome recipes. I also love this recipe for the chicken part-but is it really necessary to spoil it with the strange sauce mixture you suggest at the end as a dip? In my opinion squeezin a lot of different sauces from plastic bottles into little cups as dips is neither cooking nor healthy. A nice freshly cooked mango dip or a fruity pepper sauce would have been more...  

Martha Stewart Member     Rating: Unrated       02/01/2013   These are fantastic. My 4 year old son thinks they are better than his fave fast food restaurant. They are so much better and healthier. Plus, they are super easy! They make an appearance at least twice a month in our menus.  

Martha Stewart Member     Rating: 5 stars       06/03/2012   Crunchy, moist. Perfect! I want to try this with shrimp and mix coconut with the panko.  

Martha Stewart Member     Rating: 5 stars       05/08/2012   Great! The pre-toasting of the panko, combined with the addition of parmesan cheese to the coating, gave these nuggets a nice crisp exterior and good flavor. I didn't have a rack that fit inside my rimmed sheet, so I just sprayed the sheet with non-stick spray and cooked them directly on the tray, which worked fine. In fact, the nuggets were nice and brown where they touched the tray. Kids & hub all loved them.

Martha Stewart Member

Rating: 5 stars 08/25/2019

We really liked this recipe. It was easy to make . My grandsons thought it was yummy and delicious.

Rating: 5 stars

Rating: 5 stars 02/23/2016

I made this tonight - the breading techniques are what I expected - what I didn’t expect is the absolute specialness of the chicken! Must be the step of toasting the Panko - WOW! Can’t say I expected them to turn out as wonderful as they did. PERFECTLY crispy breading and the tenderness of the chicken, also completely cooked through but not overdone - well - AMAZING and I don’t often say that. I did purchase an air-dried chicken breast at Whole Foods so started with good quality. MAKE THIS!

Rating: Unrated 01/16/2016

These were very good. Dipping sauces were perfect. Family enjoyed this meal!

Rating: Unrated

Rating: Unrated 12/02/2015

You are careless with your recipe. The video for this recipe calls for baking the Panko bread crumbs. Your recipe makes no note of this. Why is there a difference between the two?

Rating: Unrated 04/28/2015

Made this today for some very savvy pre schoolers I know! This recipe is excellent just as written. I did use boneless skinless chicken thighs. This is a keeper.

Rating: 5 stars 02/01/2015

Very good recipe. The best chicken nugget recipe I’ve found online. However I have a question: after freezing it, for how long should I bake it for and what should be the oven temperature?

Rating: Unrated 07/29/2014

Great recipe! I have a feeling I’ll be committing this one to memory for future picky eaters. :) I omit the parmesan and it’s fine without it. I would recommend slightly more panko and a little less flour and eggs, since I always seem to use up the panko and have leftovers of the rest. Also, make sure to keep an eye on the panko, since it toasts up quickly. Mine is dark golden brown at about 4 minutes. Such a quick and easy meal.

Rating: 5 stars 07/17/2014

Hey Sarah! Love watching your videos every day- always puts a smile on my face! These nuggets are rrrreally good! Made them this afternoon. Easy to make and deeeeelicious!!!

Rating: 5 stars 02/17/2014

My daughter and I made these for one of our “cooking lessons”. The chicken nuggets were crispy on the outside, juicy on the inside and as the recipe suggests, not much added fat. I would suggest using just a little more panko, as the first time we made these we ran out.

Rating: Unrated 07/30/2013

These are fantastic. I made them for our grandkids last month and they were a hit. (My husband also couldn’t stop eating them.) Sarah, if I wanted to make ahead and freeze, I’m assuming I would bake first and then freeze. How long and at what temp should I reheat? Thanks–love your recipes and videos!

Rating: Unrated 02/08/2013

dear Sarah-I aleays watch your cooking videos here in Europe, Germany and I am slways inspired by the quick, practical and wholesome recipes. I also love this recipe for the chicken part-but is it really necessary to spoil it with the strange sauce mixture you suggest at the end as a dip? In my opinion squeezin a lot of different sauces from plastic bottles into little cups as dips is neither cooking nor healthy. A nice freshly cooked mango dip or a fruity pepper sauce would have been more…

Rating: Unrated 02/01/2013

These are fantastic. My 4 year old son thinks they are better than his fave fast food restaurant. They are so much better and healthier. Plus, they are super easy! They make an appearance at least twice a month in our menus.

Rating: 5 stars 06/03/2012

Crunchy, moist. Perfect! I want to try this with shrimp and mix coconut with the panko.

Rating: 5 stars 05/08/2012

Great! The pre-toasting of the panko, combined with the addition of parmesan cheese to the coating, gave these nuggets a nice crisp exterior and good flavor. I didn’t have a rack that fit inside my rimmed sheet, so I just sprayed the sheet with non-stick spray and cooked them directly on the tray, which worked fine. In fact, the nuggets were nice and brown where they touched the tray. Kids & hub all loved them.

All Reviews for Baked Chicken Nuggets

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Chicken Nuggets

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (14)#

All Reviews for Baked Chicken Nuggets#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (14)

All Reviews for Baked Chicken Nuggets