Best 10 Baked Chicken Nuggets Recipes

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**Crispy Baked Chicken Nuggets: A Healthier Twist to Your Favorite Treat**

Indulge in the irresistible crunch of homemade chicken nuggets without compromising on health with these baked chicken nuggets. Forget the greasy, processed nuggets from fast food chains. Our healthier version is made with wholesome ingredients and baked to perfection, resulting in a crispy crust and tender, juicy chicken inside. Perfect for a quick weeknight dinner, these nuggets are a hit with kids and adults alike.

Serve them with your favorite dipping sauce, whether it's classic ketchup, tangy honey mustard, or creamy ranch. You can also pair them with a variety of sides, such as roasted potatoes, steamed broccoli, or a fresh salad.

This versatile recipe includes three variations to suit your taste preferences: classic, spicy, and cheesy. The classic nuggets offer a timeless flavor that everyone will enjoy. If you crave a kick of heat, the spicy nuggets are infused with a blend of paprika, cayenne pepper, and garlic powder. And for cheese lovers, the cheesy nuggets are coated in a delectable mixture of Parmesan and cheddar cheese.

With detailed instructions and step-by-step photos, this recipe ensures that even novice cooks can achieve crispy, golden-brown nuggets. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 10 tried and tested recipes!

BAKED CHICKEN NUGGETS



Baked Chicken Nuggets image

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Provided by Teresa C. Rouzer

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 6

Number Of Ingredients 7

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  • Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g

BAKED CHICKEN NUGGETS



Baked Chicken Nuggets image

Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

2 boneless, skinless chicken breasts (about 1 pound total)
1 cup panko (Japanese breadcrumbs)
1/3 cup grated Parmesan
Coarse salt
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
Cooking spray
Honey Mustard or Spicy Ketchup, for serving (see Cook's Notes below)

Steps:

  • Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
  • Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
  • Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
  • Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

Nutrition Facts : Calories 359 g, Fat 12 g, Fiber 1 g, Protein 32 g, SaturatedFat 4 g

BAKED CHICKEN NUGGETS



Baked Chicken Nuggets image

Easy chicken nuggets that my kids like. They dip theirs in ketchup. I like them dipped in marinara sauce or honey mustard.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fine dry breadcrumb
1/4 cup grated parmesan cheese
1/4-1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
4 boneless skinless chicken breasts
1/4 cup butter, melted

Steps:

  • Add the first 5 ingredients to a zip-top plastic bag; shake to combine.
  • Cut chicken into 1-inch pieces.
  • Dip the chicken pieces into the melted butter, then add a few at a time into the breadcrumb mixture; shake to coat.
  • Place on a lightly greased baking sheet.
  • Bake at 400° for 20 minutes or until tender.

BAKED PANKO CHICKEN NUGGETS



Baked Panko Chicken Nuggets image

These are a more adult version of chicken nuggets that are really easy to make, lower in fat than the traditional style nuggets, and classy enough to serve to company. Great with any dipping sauces.

Provided by Meghan

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts
1/3 cup olive oil
salt
pepper
chili powder, i use chipotle powder
4 garlic cloves, minced
1 cup panko breadcrumbs

Steps:

  • Cut chicken into bite size nugget pieces.
  • Mix in bowl with oil, garlic, salt, pepper and chili power to taste. You can add variety here, but using whatever type of seasonings you want!
  • Allow to marinate for 30 minutes.
  • DO NOT drain. Stir in panko bread crumbs into the chicken until well coated and allow to sit for 5-10 minutes to absorb the moisture and stick better.
  • Bake in a glass dish for 15 minutes at 475 degrees.
  • Serve with dipping sauces.

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE



Baked Gluten Free Chicken/Fish Nuggets With Honey Mustard Sauce image

This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance.

Provided by Chef 616082

Categories     Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 16

3 tablespoons rice flour
1 egg, slightly beaten
4 slices gluten free bread
1 tablespoon italian seasoning (for the chicken nuggets)
1 teaspoon dill weed (for the fish sticks)
2 tablespoons fresh parsley, chopped
1 chicken breasts or 1 equivalent sized piece of firm fish
honey mustard sauce
1/3 cup mayonnaise
1/2 teaspoon honey
1 teaspoon mustard
tartar sauce
1/3 cup mayonnaise
1 tablespoon sweet relish
1/2 teaspoon lemon juice
1 dash salt and pepper

Steps:

  • Preheat oven to 425 degrees.
  • Line a cookie sheet with parchment or spray with non-stick coating.
  • If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
  • If you are using fish cut to same size.
  • Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
  • Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
  • Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
  • Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
  • They reheat nicely in a toaster oven.
  • We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

Nutrition Facts : Calories 1076.5, Fat 71.2, SaturatedFat 13.2, Cholesterol 319.5, Sodium 1458.1, Carbohydrate 70.5, Fiber 1.3, Sugar 17.6, Protein 40.2

BAKED CHICKEN NUGGETS WITH EASY HOMEMADE BARBECUE SAUCE



Baked Chicken Nuggets with Easy Homemade Barbecue Sauce image

Provided by Catherine McCord

Categories     main-dish

Time 30m

Yield 20 nuggets

Number Of Ingredients 13

1 large egg
3/4 cup panko breadcrumbs, white or whole wheat
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
1/2 teaspoon kosher salt
2 boneless, skinless chicken breasts, cut into chunks
Nonstick cooking spray
1 cup ketchup
1/3 cup packed dark-brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon paprika

Steps:

  • For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
  • One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
  • Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
  • For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.

ZINGY BAKED CHICKEN NUGGETS



Zingy Baked Chicken Nuggets image

These crispy chicken nuggets have just the right amount of spice. Yogurt makes them extra tender. -Lee Evans, Queen Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup plain yogurt
1 tablespoon lemon juice
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups whole wheat or regular panko bread crumbs
Honey mustard, optional

Steps:

  • Preheat oven to 400°. Mix first 6 ingredients; stir in chicken to coat., Place bread crumbs in a shallow bowl; add chicken, 1 piece at a time, and toss to coat. Place 1 in. apart on a greased baking sheet., Bake until lightly browned and chicken is no longer pink, 18-20 minutes. If desired, serve with honey mustard.

Nutrition Facts : Calories 222 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 481mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

ACCIDENTALLY THE BEST BAKED CHICKEN NUGGETS EVER



Accidentally the Best Baked Chicken Nuggets Ever image

Accidentally discovered this while playing around with Chinese restaurant classics. My nugget-expert daughter loved them. I use the marinade from http://www.recipezaar.com/Sweet-and-Sour-Pork-43587 (minus the extra salt) and the flouring and baking technique from http://www.recipezaar.com/Baked-Lemon-Chicken-With-Chinese-Lemon-Sauce-194890. The chicken works great with either sauce but my picky kid just loved the chicken by itself. Infact she liked it so much I had to post the recipe. All measurements are approximate; vary the spices based upon your own taste.

Provided by Jes32

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb raw chicken tenderloins
1 egg
1 tablespoon cornstarch
1/2 tablespoon soy sauce
1 tablespoon water
1/3 cup flour
1/4 teaspoon chili powder
1/2 teaspoon pepper
cooking spray

Steps:

  • Pre-heat over to 450°F.
  • Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water.
  • Measure flour, chile powder and pepper into bowl or plastic bag.
  • Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken.
  • Place on cookie sheet sprayed with cooking spray first.
  • After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray.
  • Cook 20 minutes at 450°F.

Nutrition Facts : Calories 195.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 118.7, Sodium 222.6, Carbohydrate 10.2, Fiber 0.4, Sugar 0.2, Protein 29.3

BAKED CRISPY RANCH CORNFLAKE CHICKEN NUGGETS RECIPE - (4.3/5)



Baked Crispy Ranch Cornflake Chicken Nuggets Recipe - (4.3/5) image

Provided by mytastytreasures

Number Of Ingredients 9

1 cup crushed cornflakes
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup prepared Ranch salad dressing
1 pound boneless skinless chicken breasts, cut into 1-
inch cubes
Additional Ranch dressing, or dipping sauce of your choice

Steps:

  • 1.In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. I used Pam spray. 2.Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing, or your favorite dipping sauce.

SIMPLE BAKED CHICKEN NUGGETS



Simple Baked Chicken Nuggets image

Anyone who has children knows how much they love chicken nuggets. These are easy, tasty, and you don't have to feel guilty about feeding deep fried chicken to your kids! (Note: don't be afraid of the ranch, even if you don't like it. The flavor is not overpowering at all- as a matter of fact- you can barley even taste it. It just helps keep the chicken super moist)

Provided by Melanie2590

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into cubes
1 cup club brand multigrain cracker crumb (approx 1/2 sleeve)
1/2 cup shredded parmesan cheese
1/4 cup low fat ranch dressing
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place cut up chicken into a bowl or gallon ziplock bag. Add in ranch dressing and coat chicken.
  • Place all remaining ingredients in a bowl and mix.
  • Coat chicken in cracker crumb mixture.
  • Place nuggets in a single layer on a greased cookie sheet. Bake for 12 to 13 minutes.

Nutrition Facts : Calories 363.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 80.9, Sodium 707.3, Carbohydrate 24.6, Fiber 0.8, Sugar 0.8, Protein 33.9

Tips:

  • Use boneless, skinless chicken breasts: These will give you the best texture and flavor for your chicken nuggets.
  • Cut the chicken into 1-inch cubes: This will help them cook evenly.
  • Season the chicken with salt, pepper, and garlic powder: This will give them a simple but delicious flavor.
  • Coat the chicken in bread crumbs: This will help them get crispy.
  • Bake the chicken nuggets at 400 degrees Fahrenheit for 15-20 minutes: This will cook them through and make them golden brown.
  • Serve the chicken nuggets with your favorite dipping sauce: Some popular options include ketchup, honey mustard, or barbecue sauce.

Conclusion:

Baking chicken nuggets is a quick and easy way to make a delicious and healthy meal. They're perfect for a weeknight dinner or a party appetizer. With just a few simple ingredients, you can make chicken nuggets that the whole family will love. So next time you're looking for a quick and easy meal, give baked chicken nuggets a try.
These chicken nuggets are also a great way to get kids involved in the kitchen. They can help you measure the ingredients, cut the chicken, and coat it in bread crumbs. They'll also love helping you bake the chicken nuggets and dipping them in their favorite sauce.

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