Panko Baked Chicken Nuggets

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 193kcal

Author: Lauren

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

Print Recipe

Equipment

Extra Large Baking Sheet

Ingredients

1.5 lb chicken breast raw, cut into 1-inch cubes
1 cup panko bread crumbs (122g)
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 large egg
3 Tbsp unsweetened almond milk (45g) or milk or choice

Instructions

Preheat the oven to 400 degrees F.
Add panko breadcrumbs to a large baking sheet. Spread out in an even layer and spray with cooking spray. Bake for 3-4 minutes, then stir breadcrumbs around and bake for another 3-4 minutes, or until breadcrumbs are 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.
Grab a cutting board and a knife and slice your raw chicken breast into your preferred shape. I like to cut mine into cubes.
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

To make gluten-free: use gluten-free panko breadcrumbs.

To make dairy-free: use dairy-free milk.

How To Store and Freeze

You can store your leftover chicken nuggets in an airtight container in the refrigerator for up to 1 week.

To reheat: 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.

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.

To reheat 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