Chicken Nuggets (Oven Baked)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
18 mins
-
Total Time
38 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Chicken Nuggets (Oven Baked)
Description
The recipe begins with cutting chicken breasts into uniform 1-inch cubes to ensure even cooking. Panko breadcrumbs are first toasted with olive oil in the oven to develop crispness and a golden color. These toasted crumbs are then mixed with aromatic spices like paprika, garlic powder, thyme, and optional cayenne pepper, seasoning the coating thoroughly.
Dipping the chicken cubes in beaten eggs seasoned with salt and pepper creates a sticky surface to hold the breadcrumb mix. Pressing the crumb mixture onto the chicken helps build a thick crust. Baking the nuggets on a sprayed wire rack over a baking sheet encourages air circulation, producing a crispy texture on all sides without the need for deep frying.
The result is crispy, flavorful chicken that holds moisture inside. These nuggets can pair well with a variety of dipping sauces and work as a versatile snack or main dish component. Adjust the cayenne to control the heat level.
For added flavor, serve with a homemade honey mustard sauce blending Greek yogurt, honey, and mustards as a lighter alternative to typical dips.
Ingredients
- 1 1/2 lbs chicken breast cut into even 1-inch cubes, boneless skinless
- 2 cups panko bread crumbs
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 3/4 tsp thyme dried
- 1/4 tsp cayenne pepper (optional)
- salt freshly ground
- black pepper freshly ground
- 2 egg large
Instructions
- Preheat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
- Pour panko into a mound on a separate baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer (wiggle baking sheet to level as needed).
- Bake in preheated oven 3 - 5 minutes until slightly toasted and golden brown (toss once halfway if needed, for even toasting).
- Remove from oven and scoop bread crumbs together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
- In a bowl whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper.
- Dip chicken pieces (about a handful, 8 - 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
- Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop panko back together in mound between batches).
- Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 - 19 minutes. Serve warm with a dipping sauce if desired.
Notes
- Toast panko breadcrumbs before coating to enhance crunch and color.
- Press breadcrumbs firmly onto chicken pieces to ensure they stick well during baking.
- A homemade honey mustard dip with Greek yogurt makes a lighter, flavorful accompaniment.
User Reviews
Overall Rating
5
You'll Also Love
