Parmesan Baked Chicken Nuggets
These Parmesan Baked Chicken Nuggets are crispy, golden, and packed with flavor—an easy, healthier alternative to fried nuggets everyone will love!
Servings: 4 servings
Ingredients
- 1 lb chicken breast cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup flour
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese fresh grated
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure even baking and a golden color.
- Cut the chicken breast into 1-inch pieces for bite-sized nuggets that cook quickly and evenly.
- Set up your breading station with three bowls: flour mixed with a pinch of salt and pepper; whisked egg; and a mixture of panko bread crumbs, freshly grated Parmesan cheese, dried oregano, garlic powder, kosher salt, and black pepper.
- Dip each chicken piece first into the flour, shaking off excess, then into the egg, and finally roll in the panko and Parmesan mixture, pressing gently to adhere. Place coated nuggets on a baking sheet lined with parchment paper or greased with cooking spray.
- Drizzle olive oil over the nuggets to help crisp them up. Bake for 15 to 20 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Remove from oven, let cool slightly, and serve with your favorite dipping sauces like honey mustard, barbecue, or ranch dressing.
Equipment
- Cutting Board
- Mixing Bowls
- Baking Sheet
- Cooking spray or parchment paper
- Meat Thermometer
Notes
- You can freeze coated chicken nuggets on a baking sheet before baking for up to 3 months; bake from frozen with a few extra minutes added.
- Use chicken thighs instead of breast for juicier nuggets.
- Add cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy kick.
- Do not overcrowd the baking sheet to ensure crispiness and even cooking.
- Reheat leftovers in the oven to maintain crisp texture.