Description
These crispy homemade chicken nuggets are baked to golden perfection using panko breadcrumbs toasted with garlic and onion powders. Perfectly seasoned and served with your favorite dipping sauce, this easy recipe offers a healthier alternative to fried nuggets without sacrificing flavor.
Ingredients
Units
Scale
Bread Crumb Coating
- 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
- 1/2 tsp. kosher salt
Chicken and Coating
- 1/3 cup all-purpose flour
- 1 large egg
- 1 lb. boneless, skinless chicken breast, cut into 1 1/2″ pieces
- 1 1/2 tsp. kosher salt, divided
- Cooking spray
Optional
- Copycat Chick-Fil-A Sauce or honey mustard, for serving
Instructions
- Preheat and Toast Panko: Preheat your oven to 400°F (204°C). In a large bowl, toss the panko bread crumbs with vegetable oil until evenly coated. Spread them out on a baking sheet and bake for 3 to 5 minutes, stirring frequently every 2 minutes, until they turn a light golden brown.
- Season Bread Crumbs: While the toasted panko is still warm, return them to the bowl and add garlic powder, onion powder, black pepper, paprika, and 1/2 teaspoon kosher salt. Toss thoroughly to combine all the seasoning evenly into the bread crumbs.
- Prepare Baking Rack and Coating Stations: Place a wire rack on top of a baking sheet and spray it with cooking spray to prevent sticking. Pour the all-purpose flour into a shallow dish. In a separate shallow dish, beat the egg until fully blended.
- Season and Coat Chicken Pieces: Season the chicken pieces all over with 1 teaspoon kosher salt. Then toss chicken in the flour, shake off excess, dip thoroughly into the beaten egg allowing excess to drip off, and finally roll in the seasoned panko bread crumbs, pressing them firmly to adhere. Arrange coated nuggets spaced evenly on the prepared wire rack.
- Bake Nuggets: Bake the chicken nuggets in the preheated oven for 15 to 18 minutes until cooked through. Confirm doneness with an instant-read thermometer inserted into the thickest part of a nugget which should read 165°F (74°C).
- Season and Serve: While still hot, sprinkle with additional kosher salt if desired. Serve immediately with your choice of dipping sauce such as Copycat Chick-Fil-A Sauce or honey mustard.
Notes
- Using a wire rack allows air to circulate around the chicken pieces, ensuring even crispiness.
- Baking panko before mixing with seasonings enhances crunch and flavor.
- Adjust salt quantity to taste, especially if you prefer low sodium options.
- Ensure chicken is fully cooked to 165°F to be safe for consumption.
- Leftover nuggets can be reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1/4 of recipe (approximately 4 nuggets)
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
