Baked Chicken Nuggets

Better Than Fried: Baked Chicken Nuggets

• Healthier Than Fried: I don't do deep-fried foods at all, and I love that these are baked, not fried—no greasy mess, but still super crispy thanks to the olive oil drizzle and hot oven. Serve them with my 3 favorite dipping sauces (blue cheese, honey sriracha, and honey mustard)—from my baked chicken wings recipe. Or, pair the chicken nuggets with my jalapeño popper dip.
• Big Batch, Meal-Prep Friendly: This makes a ton (10 servings!), so I always have leftovers. The chicken nuggets reheat great in the oven or air fryer for easy school lunches or weeknight dinners. They're a crowd-pleaser for both kids and adults.
• Simple Ingredients + Bold, Flavorful Seasoning: Everything you need is probably already in your pantry or fridge—just chicken, eggs, milk, breadcrumbs, and spices. No fancy ingredients required. The seasoning mix isn't bland—there's garlic, onion, thyme, cayenne for a kick, and just the right balance of salt and pepper.

Ingredients You’ll Need (and How to Swap Them)

• Chicken Breasts: I use skinless, boneless breasts for lean, even cooking, but you can swap in thighs or tenders for juicier nuggets.
• Bread Crumbs & Flour: These give the nuggets their crispy coating. I prefer plain, fine crumbs but Italian or panko work too. Flour helps the breading stick. Use gluten-free breadcrumbs or panko for GF version.
• Seasonings: Garlic powder, onion powder, pepper, salt, thyme, and cayenne add balanced flavor and heat. You can also use Italian seasoning, any other mix of dried herbs, and adjust or skip cayenne based on how spicy you want it.
• Eggs & Milk: I mix these to bind the breading to the chicken. Buttermilk or dairy-free milk (like almond milk) work fine as substitutes.
• Olive Oil: I drizzle this on before baking to help crisp the coating. Neutral oils like canola, avocado, or other vegetable oils work well here too.
• Tip: This photo shows all the ingredients you need (with labels). Take a screenshot for your shopping list:

Want Crispy Baked Chicken Nuggets? These Tips Help

• Dry chicken = crispy nuggets: I can't stress this enough: Always pat chicken dry with paper towels before breading. If frozen, fully thaw first. Let it sit at room temp for about 30 minutes to reduce surface moisture, then blot dry thoroughly.
• Cut evenly for even cooking: Slice chicken breasts into uniform 1–2 inch pieces so they cook evenly and stay juicy.
• Best breadcrumbs to use: Plain, finely ground breadcrumbs stick best and bake up evenly crispy. Italian-style add flavor, while panko gives extra crunch. For even better texture, toast your breadcrumbs: spread on a baking sheet and bake at 400°F (200°C) for 4 minutes, stirring halfway, until lightly golden and dry. Let cool before using.
• Use a flavor-packed breading mix: Mix breadcrumbs, flour, and seasonings well—garlic, onion, thyme, and cayenne give these nuggets bold flavor.
• Double dip for better coating: Dip chicken in the egg-milk mix, then breadcrumbs. Press the coating on so it sticks and crisps.
• Don’t crowd the pan: Arrange nuggets in a single layer with space in between so they crisp instead of steam.
• Olive oil = golden crunch: A quick drizzle of olive oil helps the breading crisp and turn golden in the oven.
• Use high heat: Bake at 400°F (200°C) for a crispy outside and tender inside—skip low temps or they’ll dry out.
• Check doneness safely: Nuggets are cooked when they hit 165°F (74°C), but they stay tender even up to 190–200°F.
• Crispier leftovers? Air fry or oven reheat: Avoid the microwave. Reheat in the oven at 375°F or air fryer at 350°F for 5–7 minutes to bring back the crunch.

Serving Suggestions

The homemade chicken nuggets are great as a main dish with fries or a salad, in wraps or sandwiches, or on a party platter as a crowd-pleasing appetizer or a game night food. Serve with classic dips like ketchup, ranch, honey mustard, or BBQ sauce. Here are a few of my go-to favorites that both kids and adults will love:

• Stuffed Shells with Marinara, Spinach, and 3-Cheese Filling
• Sausage Mac and Cheese with Bell Peppers and Marinara
• Garlic Bread
• Spinach and Ricotta Flatbread (the easiest mini pizzas)
• Mexican Street Corn Sheet Pan Nachos
• Corn Pasta Salad with Bacon and Creamy Pesto Dressing
• Creamy Broccoli Cashew Salad with Apples, Pears, and Cranberries
• Mexican Street Corn Pasta Salad

How to Make Baked Chicken Nuggets (Step-by-Step)

• Preheat your oven to 400°F. Fillet the chicken breasts and cut them into 1-2 inch cubes.
• In a medium bowl, mix together the bread crumbs, flour, garlic powder, onion powder, pepper, salt, thyme, and cayenne pepper.
• In a separate bowl, whisk the eggs and milk until combined.

• Dip the chicken pieces into the egg mixture in batches, then coat them thoroughly in the breading mixture.

• Place the breaded chicken in a single layer on a large baking pan.
• Drizzle the pieces with olive oil and bake for 25-30 minutes until crispy and fully cooked.
• Let the nuggets cool slightly before serving.