Baked Chicken Nuggets

These baked chicken nuggets are a crispy, oven-baked alternative to fried nuggets, made with simple ingredients like chicken breast, eggs, milk, breadcrumbs, and pantry spices. They come out golden and tender every time. Perfect for meal prep, kid-friendly family dinners, game day, or quick lunches—no deep-frying, no mess.

Course Appetizer, Main Course

Cuisine American

Keyword baked chicken nuggets

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 191kcal

Author Julia

Ingredients

4 large skinless boneless chicken breasts (about 2 pounds)
1 cup bread crumbs (use GF crumbs for gluten-free version)
½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons pepper
2 teaspoons salt
3 teaspoons minced thyme
2 teaspoons cayenne pepper
2 large eggs
1 cup milk
3 tablespoons olive oil

US Customary - Metric

Instructions

Preheat the oven to 400°F (204°C).
Fillet the chicken breasts and cut them into 1-2 inch cubes. Set aside
In a medium mixing bowl combine the bread crumbs, flour, garlic powder, onion powder, pepper, salt, thyme, and cayenne pepper. Stir with a fork until combined. Set aside.
In a separate bowl, whisk the two eggs together then add the milk, stir until combined.
Set out a large baking pan to set the chicken on after breading.
Transfer the chicken pieces to the milk and egg mixture, about 1-2 cups at a time, then use a slotted spoon to transfer them to the breading mixture. Use a spoon or gently toss the bowl until each piece of chicken is completely coated in breading. Transfer the chicken pieces to the baking pan.
Repeat the process of dunking and breading the chicken pieces until all of the chicken is breaded and placed in a single-layer on the pan.
Drizzle the breaded chicken with olive oil then bake at 400 degrees for 25-30 minutes, until they are crispy and fully cooked.
Let cool for a few minutes before serving.

Notes

Prevent sticking: Cut the excess fat off of the chicken so that they cook evenly. You can drizzle olive oil on the pan to help prevent the chicken from sticking.
Use instant meat thermometer: Chicken is safe to eat once it reaches an internal temperature of 165°F (74°C), but I found the nuggets turn out crispier and more golden when cooked to around 190–200°F (88–93°C).
Make them gluten-free: Use certified gluten-free breadcrumbs and replace all-purpose flour with a gluten-free flour blend or almond flour.
Make them dairy-free: Swap the milk with an unsweetened dairy-free alternative like almond milk or oat milk. Ensure breadcrumbs are dairy-free (some pre-seasoned versions may contain dairy).

Storage, Freezing, and Reheating

Refrigerator: Store fully cooled nuggets in an airtight container for up to 4 days. Line with paper towel for extra crispiness.
Freezer: Flash freeze baked (cooked) nuggets in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 3 months.
Reheat in the Oven (best for crispiness):
- From fridge: Bake at 375–400°F for 10–15 min.
- From freezer (cooked): Bake at 400°F for 20–25 min.
Reheat in the Air Fryer: Reheat at 375°F for 4–6 min (fridge) or 10–12 min (freezer), shaking halfway.
Reheat in the Microwave: Heat in 30-sec intervals (least crispy method).

Nutrition