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