These Crispy Baked Parmesan Chicken Nuggets are a wholesome, homemade alternative to the fast-food favorite, offering superior crunch and flavor without the deep fryer. By toasting the panko breadcrumbs in butter before baking, you achieve a stunning golden color and a shatteringly crisp texture that mimics fried chicken perfectly.
Packed with savory parmesan cheese and a custom spice blend, these tender nuggets are a hit with both kids and adults.
Recipe Details
- Flavor Profile: Savory and buttery, with a robust garlic and onion spice profile that complements the salty, nutty parmesan crust.
- Texture: The pre-toasted panko ensures a consistently crispy exterior, while pounding the chicken keeps the inside tender and juicy.
- Time: 20 minutes prep, 15 minutes bake time.
- Difficulty: Easy. The breading station takes a little organization, but the process is simple.
What You’ll Need
To make this recipe, you will need a frying pan to toast the breadcrumbs and a wire rack set over a baking tray for cooking the nuggets. A meat mallet or rolling pin is useful for flattening the chicken pieces. The ingredients rely on boneless skinless chicken breasts, a 3-part breading system (flour, egg, crumb), and pantry spices to build flavor.
Ingredient Notes
- Chicken Breast – Use 1 lb of chicken breast. Dicing and then lightly bashing the pieces flat ensures they cook quickly and evenly in the oven.
- Panko Breadcrumbs – These Japanese-style crumbs are lighter and crispier than regular breadcrumbs. Toasting them in butter beforehand is the secret to a golden “fried” look from the oven.
- Parmesan Cheese – Freshly grated parmesan mixed into the crumbs adds a salty, savory crust that browns beautifully.
- Butter – Melting a tablespoon of butter to toast the panko adds richness and flavor you can’t get from oil spray alone.
- Spice Mix – A homemade blend of paprika, garlic powder, onion powder, salt, pepper, and cayenne gives the nuggets a seasoned kick.
- Oil Spray – A light misting helps the breading crisp up even further in the oven.
Add-ins and Substitutions
- Spice Level – Adjust the cayenne pepper to your taste. Omit it for a very mild kid-friendly version, or increase it for spicy nuggets.
- Herbs – Dried oregano or Italian seasoning can be added to the breadcrumb mixture for an herb-crusted variation.
- Gluten-Free – Use gluten-free flour and gluten-free panko to make this safe for those with sensitivities.
How to Make Crispy Baked Parmesan Chicken Nuggets
- Prepare Spice Mix: In a small pot or bowl, combine the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper. Mix well and place to one side.
- Toast Breadcrumbs: Melt 1 heaped tablespoon of butter into a pan over medium heat and stir in the Panko breadcrumbs. Continue frying for 5 or so minutes, stirring constantly, until the breadcrumbs turn golden brown. Remove from heat and leave to cool.
- Prep Chicken: Dice the chicken breast into bite-sized pieces. Spread them out over a chopping board and lay a sheet of cling film over them. Lightly bash each one with a rolling pin or mallet until they are level flat. You want them fairly thin so they cook evenly, but not so thin they break apart.
- Set Up Dredge Station: Set up 3 shallow bowls.
- Bowl 1: Flour mixed with 1 teaspoon of your spice mix.
- Bowl 2: Beaten eggs.
- Bowl 3: Toasted breadcrumbs mixed with the parmesan cheese and the rest of the spice mix.
- Coat: One by one, take a piece of chicken and dredge it through each bowl: first the flour (shake off excess), then the egg, and finally the breadcrumb mixture. Really make sure you properly coat the chicken at each stage, pressing the crumbs on. Place finished nuggets on an oiled wire rack set above a baking tray.
- Bake: Lightly coat the nuggets with oil spray, then pop in the oven at 200C/390F for 15 minutes or until deep golden and crispy. Timings will depend on how big/thick your nuggets end up being, so be vigilant. When you slice through one, it should be completely white and piping hot.
- Serve: Take the wire rack off the tray and leave for a few minutes to allow all the steam to escape (this keeps them crispy!). Serve up as finger food with dips.
Pro Tip: Toasting the panko breadcrumbs in butter before breading the chicken is the game-changer. Since chicken nuggets bake quickly (15 minutes), raw breadcrumbs often come out pale. Pre-toasting guarantees a deep golden, fried appearance and buttery taste.
Recipe Tips
- Use a Wire Rack: Baking the nuggets on a wire rack allows hot air to circulate underneath them, ensuring the bottom is just as crispy as the top without needing to flip them.
- Don’t Skip Pounding: Flattening the chicken pieces ensures they are uniform thickness, which prevents some nuggets from drying out while others are still raw in the middle.
- Press the Crumbs: When coating in the final bowl, press the chicken firmly into the panko/parmesan mixture to ensure a thick, even crust adheres.
FAQs
- Can I air fry these? Yes! Place them in a single layer in your air fryer and cook at 400°F for 8-10 minutes, flipping halfway through.
- Can I freeze them? Yes, freeze the uncooked breaded nuggets on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
- What dips go well? These pair perfectly with BBQ sauce, honey mustard, ranch, or marinara sauce.
Serving Suggestions
- Fries: Serve with sweet potato fries or potato wedges for a classic diner meal.
- Salad: Top a Caesar salad with these nuggets for a crispy protein boost.
- Veggies: Steamed broccoli or corn on the cob makes a great healthy side.
Make This Recipe in Advance
- Prep: You can dice the chicken and toast the breadcrumbs a day in advance. Store the crumbs in an airtight container at room temperature and the chicken in the fridge.
- Bread Ahead: You can bread the nuggets earlier in the day and keep them on the rack in the fridge for up to 4 hours before baking.
Crispy Baked Parmesan Chicken Nuggets
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
These Crispy Baked Parmesan Chicken Nuggets are a wholesome, homemade alternative to the fast-food favorite, offering superior crunch and flavor without the deep fryer. By toasting the Panko breadcrumbs in butter before baking, you achieve a stunning golden color and a shatteringly crisp texture that perfectly mimics fried chicken. Packed with savory Parmesan cheese and a custom spice blend, these tender nuggets are a hit with both kids and adults.
Ingredients
The Chicken & Prep
- 1 lb chicken breast (approx. 3 medium), diced into bite-sized pieces
- 1 tablespoon butter (for toasting crumbs)
- Oil spray (as needed)
The Breading Station
- Bowl 1 (Flour): 1/3 cup all-purpose flour
- Bowl 2 (Egg): 2 large eggs, beaten
- Bowl 3 (Crumbs): 1 1/4 cups Panko breadcrumbs + 1/3 cup freshly grated Parmesan cheese
The Spice Mix
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional, for a tiny kick)
Instructions
Prepare Spice Mix
In a small bowl, combine the paprika, salt, onion powder, garlic powder, black pepper, and cayenne. Mix well.
Toast Breadcrumbs
Melt the 1 tablespoon of butter in a pan over medium heat. Stir in the Panko breadcrumbs. Toast: Cook for about 5 minutes, stirring constantly, until deep golden brown. Remove from heat and let cool.
Prep Chicken
Dice the chicken into bite-sized pieces. Flatten: Place pieces on a board, cover with plastic wrap, and lightly bash with a rolling pin or mallet until level/flat. This ensures even cooking.
Set Up Dredge Station
Bowl 1: Mix the flour with 1 teaspoon of your Spice Mix.
Bowl 2: The beaten eggs.
Bowl 3: Mix the toasted breadcrumbs with the Parmesan cheese and the remaining Spice Mix.
Coat
Working one by one: Dredge chicken in flour (shake off excess). Dip in egg. Press firmly into the breadcrumb/Parmesan mixture to coat thick and even.
Bake
Place finished nuggets on an oiled wire rack set over a baking sheet. Lightly coat the nuggets with oil spray. Bake: Cook at 390°F (200°C) for 15 minutes until deep golden and crispy.
Check
Cut one open to ensure it is white and piping hot throughout.
Serve
Remove the rack from the tray and let sit for a few minutes to allow steam to escape (this keeps them crispy!). Serve warm.
Notes
The Golden Secret: Toasting the Panko in butter before breading is the game-changer. Since nuggets bake quickly (15 mins), raw breadcrumbs often come out pale. Pre-toasting guarantees a golden, “fried” look and buttery taste.
Wire Rack is Key: Baking on a wire rack allows hot air to circulate underneath, ensuring the bottom is just as crispy as the top without needing to flip them.
Press Hard: When coating in the final bowl, press the chicken firmly into the crumbs. You want that crust to really adhere.
Air Fryer Method: These are excellent in an air fryer. Cook in a single layer at 400°F for 8–10 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner / Appetizer
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: baked chicken nuggets, healthy chicken nuggets, parmesan crusted chicken, homemade nuggets, kid friendly dinner, panko chicken recipe, crispy oven chicken
