Oven-Baked Chicken Nuggets
These crispy oven-baked chicken nuggets are coated with a golden panko crust, making them a healthier alternative to fried nuggets without sacrificing crunch or flavor. Perfect for quick dinner ideas, high-protein recipes, and healthy lunch options, these nuggets are easy to make and loved by all ages!
Ingredients
- 3 boneless skinless chicken breasts
- 1 ¼ cups panko bread crumbs
- 1 tsp paprika
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 egg
- 1 tbsp water
- Avocado oil spray
- Fresh parsley chopped, for garnish
Instructions
- Preheat the Oven:
- Set oven to 400°F (200°C).
- Toast the Panko:
- Spread panko bread crumbs on a parchment-lined baking sheet and bake for a few minutes until golden brown.
- Remove from oven and mix with paprika, salt, onion powder, garlic powder, and black pepper.
- Prepare the Egg Wash:
- In a bowl, whisk together egg and water until well combined.
- Coat the Chicken:
- Cut chicken breasts into bite-sized pieces.
- Dip each piece into the egg mixture, then coat evenly in the seasoned panko mixture.
- Arrange for Baking:
- Spray a wire rack with avocado oil and place it over a baking sheet.
- Arrange nuggets in a single layer on the rack.
- Bake:
- Bake for 18 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve:
- Garnish with fresh parsley and enjoy with your favorite dipping sauce!
Notes
- Storage: Store cooled nuggets in an airtight container in the fridge for up to 3 days.
- Reheating: Bake in the oven or air fryer to restore crispiness.
- Extra Crunch: Toasting the panko before coating gives an even crispier texture.