Description
These homemade Chicken Nuggets are crispy on the outside and juicy on the inside, offering a healthier alternative to fast-food nuggets. Coated in toasted panko bread crumbs seasoned with a blend of garlic, onion, pepper, and paprika, they are oven-baked to perfection, making them a delicious and easy meal or snack option.
Ingredients
Scale
Crust
- 1 1/4 cups panko bread crumbs
- 1 Tbsp. vegetable oil
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 tsp. kosher salt, divided
- Cooking spray
Coating and Chicken
- 1/3 cup all-purpose flour
- 1 large egg
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
Serving
- Copycat Chick-Fil-A Sauce or honey mustard, for serving (optional)
Instructions
- Toast Panko Bread Crumbs: Preheat oven to 400°F. Toss panko bread crumbs with vegetable oil in a large bowl. Spread evenly on a baking sheet and bake for 3 to 5 minutes, stirring after 2 minutes, until golden brown.
- Season Bread Crumbs: While the toasted bread crumbs are still warm, return them to the bowl. Add garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon kosher salt. Toss thoroughly to combine the spices evenly.
- Prepare Coating Stations: Place a wire rack inside a baking sheet and spray it lightly with cooking spray. Pour flour into a small shallow dish. Beat the egg in a second shallow dish until smooth.
- Coat Chicken Pieces: Season chicken pieces evenly with 1 teaspoon kosher salt. Dredge each piece in flour, then dip into the beaten egg, letting excess drip off. Roll chicken pieces in the seasoned bread crumbs, pressing firmly to ensure they adhere. Arrange the coated nuggets on the prepared wire rack.
- Bake Nuggets: Bake the nuggets in the preheated oven for 15 to 18 minutes, until cooked through and an instant-read thermometer inserted into the center reads 165°F.
- Finish and Serve: While the nuggets are still hot, season with additional salt if desired. Serve with your choice of copycat Chick-Fil-A sauce or honey mustard on the side.
Notes
- For extra crispiness, ensure the nuggets are not touching on the wire rack.
- Use an instant-read thermometer to guarantee the chicken is safely cooked.
- To make this recipe gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.
- Store leftover nuggets in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: Approximately 4 ounces (about 4-5 nuggets)
- Calories: 320
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
