Panko Baked Chicken Nuggets (Healthier + Freezer Friendly!)

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Panko Baked Chicken Nuggets are deliciously juicy, tender, and crisp!

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They’re a FAVORITE around here and they’ll become your new go-to, too. The perfect cozy healthier meal both kids and adults will eat right up!!

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Preheat your oven to 400 degrees F.

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Add panko breadcrumbs to a large baking sheet. Spread out in an even layer and spray with cooking spray. Bake for 3-4 minutes.

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Then, stir breadcrumbs around and bake for another 3-4 minutes or until they are golden brown.

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Transfer breadcrumbs to a small bowl. Whisk in the salt, pepper, onion powder, garlic powder and paprika. Set aside.

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Next, in a separate bowl, whisk together the egg and almond milk. Set aside.

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Grab a cutting board and a knife and slice your raw chicken breast into your preferred shape. I like to cut mine into cubes.

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Add an oven-safe wire metal rack on top of the large baking sheet and spray with cooking spray.

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Then, set the egg mixture, breadcrumbs, and baking sheet up in an assembly line.

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Using tongs or your fingers, dip the chicken into the egg mixture and then into the bread crumb mixture. Place the chicken onto the wire rack and repeat until all the chicken is coated.

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Generously spray the tops of the chicken nuggets with cooking spray. Then, place them in the oven. Bake for 15-20 minutes or until cooked through. The internal temperature should be 165 degrees F.

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Serve with your favorite sauce! Honey mustard, ketchup, BBQ sauce, ranch, etc!

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog!

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