The Best Crispy Baked Chicken Nuggets Recipes

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
• Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
• Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
• Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

BAKED CHICKEN NUGGETS

Steps:

• Cut chicken breast into bite-sized pieces. Try to keep all the pieces of the same size, for even cooking.
• In a bowl add buttermilk, salt, pepper, paprika. Whisk it well. Add chicken pieces and mix it well. Cover and let it marinate for at least 1 hour (up to 24 hours) in the refrigerator.
• Meanwhile, heat oil in a pan. Add breadcrumbs and toast it until it is crispy and nicely browned. Keep stirring it to prevent it from burning.
• When the breadcrumbs cooled down a little bit, add all the spices, flower. Mix well and keep aside until use.
• Preheat oven to 375 degrees F (190 Degree Celcius). Set a large wire rack on a baking sheet.
• Take the marinated chicken out of the refrigerator. Let it sit on the kitchen counter and come down to room temperature.
• Add beaten egg to the marinated chicken and mix everything.
• Spread breadcrumb flour mixture in a tray.
• Take a few pieces of chicken at a time and arrange it in a single layer.
• Using a fork toss chicken pieces and coat well with breadcrumb mixture. ( Watch video after the recipe to see how to coat chicken pieces without making your hands dirty)
• Arrange the coated chicken pieces on the prepared wired rack spaced little apart.
• Bake for 12-15 minutes until it is crispy, cooked through and inside temp reaches 165 degrees F.

CRISPY CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

EXTRA-CRISPY BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIP

Steps:

• Preheat oven to 425F. Pour melted butter in the bottom of a large baking sheet and set aside.
• In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Dredge chicken in flour mixture, shaking off excess.
• In a resealable plastic bag, combine toasted breadcrumbs, remaining 1 teaspoon salt and 1/2 teaspoon pepper, paprika, and Parmesan. Whisk egg whites and 2 tablespoons water in a shallow bowl. Dip chicken pieces in egg white mixture, a few at a time, then transfer to breadcrumb bag, seal and shake until nuggets are coated. Repeat with remaining chicken and place chicken nuggets in a single layer on prepared baking sheet.
• Bake chicken nuggets at 425F 18-20 minutes, flipping nuggets once halfway through baking, until chicken is a deep golden brown.
• Make the honey mustard dip: In a small bowl, whisk all dip ingredients until smooth. Serve with hot chicken nuggets. Enjoy!