Baked Panko Chicken Nuggets (Freezer Friendly)
Servings: 6 servings
Calories: 193kcal
These homemade Baked Panko Chicken Nuggets are deliciously juicy, tender, and crisp! They're loved by kids and adults alike and a FAVORITE around here. Perfect to freeze too!
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Equipment
Ingredients
- 1.5 lb boneless chicken breast
- 1 cup panko breadcrumbs (122g)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika smoked or sweet
- 1 large egg
- 1-2 Tbsp milk dairy or nondairy
Instructions
- Preheat the oven to 400 degrees F.
- Add panko breadcrumbs to a large baking sheet. Spread into an even layer and spray carefully (not too close) with cooking spray. Bake for 3-4 minutes, stir, then bake for another 3-4 minutes or until golden brown.
- Transfer breadcrumbs to a small bowl. Whisk in the salt, pepper, onion powder, garlic powder and paprika. Set aside.
- In a separate bowl, whisk together the egg and almond milk. Set aside.
- Cut chicken breast into 1-inch pieces.
- Add an oven-safe wire metal rack on top of the large baking sheet and spray with cooking spray.
- Create an assembly line of the egg mixture, bread crumbs and baking sheet. Using tongs (or your fingers), dip the chicken cube 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.
- Generously spray the tops of the chicken nuggets with cooking spray then place in the oven. Bake for 15-20 minutes, or until cooked through and the internal temperature reaches 165 degrees F.
- Serve with your favorite sauce! Honey mustard, ketchup, BBQ sauce, ranch, etc!
Notes
Ingredients & Dietary Adaptations
Breadcrumbs: If using Italian breadcrumbs instead of panko, measure using cups not weight. Many Italian bread crumbs come seasoned, so adjust salt as needed.
To make gluten-free: use gluten-free panko breadcrumbs.
Store, Freeze & Reheat To store: Store leftover chicken nuggets in an airtight container in the refrigerator. Nuggets will stay fresh in the fridge for up to 1 week, or you can freeze. To freeze: Let cool completely first. Then transfer to a baking sheet (or other flat, freezer-friendly dish). We want the nuggets to stay separated to prevent them from sticking together. Once frozen, transfer them to a freezer-safe bag or container. They'll stay good for 3-4 months. Reheat from fridge: Place the chicken nuggets on a baking sheet and broil them on high for a couple of minutes until they're heated through and crispy on the outside. TReheat from frozen: Bake at 400 degrees F for 20 minutes or until nuggets are cooked through. For best results, bake nuggets on a wired rack placed on the baking sheet so they crisp up evenly.
Store, Freeze & Reheat To store: Store leftover chicken nuggets in an airtight container in the refrigerator. Nuggets will stay fresh in the fridge for up to 1 week, or you can freeze. To freeze: Let cool completely first. Then transfer to a baking sheet (or other flat, freezer-friendly dish). We want the nuggets to stay separated to prevent them from sticking together. Once frozen, transfer them to a freezer-safe bag or container. They'll stay good for 3-4 months. Reheat from fridge: Place the chicken nuggets on a baking sheet and broil them on high for a couple of minutes until they're heated through and crispy on the outside. TReheat from frozen: Bake at 400 degrees F for 20 minutes or until nuggets are cooked through. For best results, bake nuggets on a wired rack placed on the baking sheet so they crisp up evenly.
Nutrition
Serving: 1/6 of recipe (117g) | Calories: 193kcal | Carbohydrates: 14.1g | Protein: 27.7g | Fat: 2.9g | Saturated Fat: 0.3g | Fiber: 0.7g | Sugar: 1.4g