Homemade Chicken Nugget Recipe

5 from 1 vote

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.

Prep Time20

Cook Time15

Total Time35

Course: School Lunch Ideas

Cuisine: American

Servings: servings

Calories: 309kcal

Preheat the oven to 400°F. Spread 2 cups 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 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon onion powder, and ¼ teaspoon black pepper, and set aside.
In a medium bowl, whisk together 3 eggs and ¼ cup whole 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 1 pound raw chicken breast 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.

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 ½ teaspoon paprika and ½ teaspoon garlic powder instead.