Baked Panko Chicken Nuggets (Freezer Friendly)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Baked Panko Chicken Nuggets (Freezer Friendly)
Description
Baked Panko Chicken Nuggets use boneless chicken breast cut into one-inch pieces, coated first in an egg and milk wash, then in a toasted and spiced panko breadcrumb mixture. Toasting the breadcrumbs separately before coating ensures a crisp and golden crust after baking. Spraying the nuggets and wire rack with cooking spray aids in browning without frying.
The nuggets bake at 400°F until cooked through and crunchy on the outside, delivering a tender interior. The seasoning blend of salt, black pepper, onion powder, garlic powder, and paprika adds aromatic flavors that complement the mild chicken. The recipe produces a snack or main course easily portioned and suitable for freezing.
Serving the nuggets fresh from the oven or reheated maintains their texture. They work well as a protein component paired with dipping sauces and sides or as a finger food for casual meals.
Storage and reheating instructions help preserve quality over time. Using gluten-free panko or alternative breadcrumb types is possible but watch for seasoning adjustments.
Ingredients
- 1.5 lb chicken breast boneless
- 1 cup panko breadcrumbs 122g
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika smoked or sweet
- 1 egg large
- 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
- Italian breadcrumbs may be used but adjust salt accordingly as they often include seasoning.
- Use gluten-free panko crumbs for a gluten-free option.
- Store cooked nuggets in an airtight container in the refrigerator for up to one week.
- Freeze nuggets individually on a baking sheet before transferring to a freezer bag to prevent sticking; maintain frozen quality for 3 to 4 months.
- Reheat refrigerated nuggets under a broiler or frozen nuggets baked at 400°F to crisp the coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1/6 of recipe (117g) | |
| Calories | 193kcal | 10% |
| Carbohydrates | 14.1g | 5% |
| Protein | 27.7g | 55% |
| Fat | 2.9g | 4% |
| Saturated Fat | 0.3g | 2% |
| Fiber | 0.7g | 3% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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