Crispy, bite-sized, and made to be dunked in your favorite dipping sauce, our Homemade Chicken Nuggets appeal to your inner child —and your kids at the table. Forget frozen nuggets or that famous fast food restaurant; these tasty chicken nuggets will please all picky eaters.
This easy recipe comes together in just 30 minutes—meaning it’s the perfect recipe to pack for a school lunch, make for dinner, or a last-minute snack.
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Ingredients for Homemade Nuggets
Is there anything more magical than a golden brown piece of breaded chicken? With just a few simple ingredients like panko breadcrumbs, garlic powder, and a preheated oven, flavorful chicken nuggets are on their way:
- Bread Crumbs: Panko breadcrumbs give a crispier crust than traditional ones!
- Cooking Spray: Olive oil spray works best.
- Spices: Garlic powder, onion powder, smoked paprika, and black pepper is our go-to combination.
- Eggs: Three, please!
- Milk: We’re using whole milk, but whatever you have on hand is great!
- Chicken Breast: Cut into bite-size pieces.
Protip: Make it your way!
The smoked paprika is optional but adds a nice smoky flavor to the chicken! You can replace it with 1/2 tsp paprika and 1/2 tsp garlic powder if you don’t want a smoky flavor.
How to Make Crispy Chicken Nuggets
Six steps, pantry staples, and real chicken—this is what we call heaven.
- Preheat the oven to 400°F. Spread the panko breadcrumbs on a sheet pan, spray with cooking spray, and toast in the oven for 3-4 minutes.
- Remove the bread crumbs from the oven and allow them to cool until you can handle them easily. Once cooled, combine the breadcrumbs with smoked paprika, garlic powder, salt, onion powder, and black pepper in a shallow bowl. Set aside.
- In a separate bowl, whisk together the eggs and milk. Set aside.
- Place an oven-safe metal wire rack on a large baking sheet and spray liberally with cooking spray. Dip each piece of chicken into the egg mixture, allowing the excess liquid to drip off before tossing the chicken into the breadcrumb mixture. Press the breadcrumbs onto the chicken until fully covered.
- Place each piece on the prepared baking rack in a single layer for best results. Then bake for 15-17 minutes until cooked through, or until the chicken reaches an internal temperature of 165°F.
- Serve the chicken nuggets with your favorite dipping sauce!
Are these homemade baked chicken nuggets gluten-free?
Not as written, but they can easily be made gluten-free! Just swap out the panko for gluten-free breadcrumbs, and you’ll be all set!
Can I make these in advance?
Absolutely! Store the cooked chicken in the fridge in an airtight container for up to 3 days. Reheat leftover chicken nuggets in the microwave for about 30 seconds before serving.
What type of chicken is best for chicken nuggets?
Boneless, skinless chicken breast is the top choice for this recipe! The white meat stays juicy even after baking.
What to serve with homemade chicken nuggets
For us, chicken nuggets are nothing without a great dipping sauce. Serve these with barbecue sauce, ranch, ketchup, or whatever your tastebuds desire.
The magic of chicken nuggets is that they go with basically everything! For a delicious school lunch, pack them in a thermos with Sweet Potato Fries for a hot take on a brown bag lunch, or add them to a bento box with fresh fruit and vegetables for a well-balanced meal! At the dinner table, we love to pair these with grilled potato wedges, kale Caesar salad, handheld caprese salad, or homemade veggie chips!
Homemade Chicken Nugget Recipe
Chicken nuggets are a quick and easy way to feed the whole family. Learn how to make them at home for an easy dinner or school lunch.
Ingredients
- 2 cups panko bread crumbs
- Cooking spray (either olive oil or avocado oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 eggs
- 1/4 cup whole milk
- 1 pound raw chicken breast, cut into 1-2 inch chunks
Instructions
- Preheat the oven to 400°F. Spread the panko bread crumbs on a baking sheet, spray with cooking spray, and toast in the oven for 3-4 minutes.
- Remove the bread crumbs from the oven and allow to cool. Once cooled, combine with the smoked paprika, garlic powder, salt, onion powder, and black pepper and set aside.
- In a medium bowl, whisk together the eggs and milk and set aside.
- Place an oven-safe metal baking rack on a large baking sheet and spray with cooking spray.
- Dip each piece of chicken in the egg mixture, allowing the excess liquid to drip off. Then toss in the panko mixture, pressing the breadcrumbs onto the chicken. Place on the prepared baking rack, keeping the chicken pieces about 1 inch apart from each other.
- Bake for 15-17 minutes until cooked through, or until chicken reaches an internal temp of 165°F.
Notes
- Serve with your favorite dipping sauce, like BBQ, honey mustard, or ranch!
- Use gluten-free breadcrumbs to make this gluten-free!
- Store the cooked chicken in the fridge in an airtight container for up to 3 days. Reheat in the microwave for about 30 seconds.
- This chicken is great in wraps, on salads, or just on its own!
- The smoked paprika is optional but adds great flavor. Feel free to swap in 1/2 teaspoon paprika and 1/2 teaspoon garlic powder instead.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 224mgSodium: 772mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 38g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
