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Crispy Healthier Homemade Chicken Nuggets

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A quick and easy recipe for crispy, healthier homemade chicken nuggets perfect for kids and family dinners. These nuggets are baked, not fried, for a deliciously crunchy and juicy result.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large egg, beaten, room temperature
  • ½ cup (60g) whole wheat panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and pat dry the chicken breasts. Cut into evenly sized bite-sized pieces about 1 to 1.5 inches each.
  3. In one bowl, beat the egg at room temperature. In another bowl, combine whole wheat panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika (if using), salt, and pepper.
  4. Dip each chicken piece into the beaten egg, letting excess drip off, then roll in the breadcrumb mixture, pressing gently to adhere.
  5. Place coated nuggets on the prepared baking sheet. Lightly spray or drizzle with cooking spray or olive oil.
  6. Bake for 15 to 18 minutes, flipping halfway through (around 8-9 minutes), until coating is golden and chicken reaches 165°F (74°C) internally.
  7. Let the nuggets rest for a few minutes before serving.

Notes

Use room temperature egg for better coating adhesion. Pat chicken dry before coating to ensure crispiness. Press coating firmly onto chicken pieces. Flip nuggets halfway through baking for even browning. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). For gluten-free, substitute whole wheat panko with almond flour or gluten-free breadcrumbs. Air fryer can be used at 400°F for 10-12 minutes for extra crispiness.

Nutrition

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