Description
These crispy baked chicken nuggets are the perfect healthier alternative to fried nuggets, delivering a crunchy golden crust and juicy interior. Made with seasoned panko breadcrumbs and baked to perfection, they are easy to prepare and ideal for a delicious family meal or snack.
Ingredients
Scale
Breadcrumbs and Seasoning
- 1 ½ cups panko breadcrumbs
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
Wet Ingredients
- 2 large eggs
- 2 tablespoons almond milk (or milk of choice)
Main Ingredient
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes
Other
- Nonstick olive oil cooking spray
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it is hot and ready for baking.
- Prepare breadcrumbs: Spread panko breadcrumbs evenly on a large baking sheet. Spray them generously with nonstick olive oil cooking spray. Bake for 2 minutes, then stir or shake the pan to redistribute the breadcrumbs. Bake for another 2-4 minutes until golden brown. Keep the oven heated.
- Mix spices: Transfer toasted breadcrumbs to a medium bowl. Add kosher salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper if using. Stir to combine and set aside.
- Combine eggs and milk: In a separate medium bowl, whisk together the eggs and almond milk until fully blended. Set aside.
- Prepare baking setup: Line a large baking sheet with an oven-safe wire rack. Spray the wire rack generously with nonstick cooking spray to prevent sticking.
- Coat chicken: Dip each chicken cube into the egg mixture, allowing excess to drip off. Using tongs, transfer each piece to the breadcrumb mixture, pressing gently to ensure an even coating. Place coated chicken pieces on the wire rack about 1 inch apart.
- Bake: Lightly spray the tops of the chicken nuggets with nonstick cooking spray. Bake in the preheated oven for 15-20 minutes, or until the nuggets are golden brown and reach an internal temperature of 165°F (74°C) using a meat thermometer.
Notes
- For extra crispiness, make sure to use a wire rack to allow air circulation around the nuggets.
- Adjust the cayenne pepper to make the nuggets more or less spicy according to your preference.
- Using almond milk makes this recipe dairy-free; regular milk can be substituted if preferred.
- To ensure even cooking, try to cut the chicken into uniform 1-inch cubes.
- Leftover nuggets can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best results.
