Baked Panko Chicken Nuggets

How to Make Baked Panko Chicken Nuggets

1. 1

   Step 1: Prep and season the chicken

   Preheat the oven to 425°F (220°C). Cut the chicken into even 1–1½-inch pieces and place them in a bowl; season with half the salt-and-pepper mixture, tossing to coat evenly so each piece gets a light seasoning.

   For this step

   • 1 1/4 lbBoneless skinless chicken breasts, cut into 1–1½" pieces
   
2. 2

   Step 2: Make the dredging stations

   Set up three shallow bowls: one with the flour, one with the beaten eggs mixed with milk, and one with the panko combined with grated Parmesan, garlic powder, smoked paprika and the remaining salt and pepper. Stir the panko mixture so the cheese and spices are distributed evenly for consistent flavor and browning.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   • 1/2 cupAll-purpose flour
   • 2 largeLarge eggs
   • 2 tbspMilk (to thin the egg wash)
   • 1/3 cupGrated Parmesan
   • 1 tspGarlic powder
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Coat the chicken

   One piece at a time, dredge the chicken in flour (shake off excess), dip into the egg wash, then press into the panko mixture to coat thoroughly. Arrange the coated nuggets on a parchment-lined baking sheet in a single layer, then lightly drizzle the olive oil over the tops or spray with oil to encourage browning.

   For this step

   • 2 tbspExtra-virgin olive oil (or neutral oil), for drizzling
   
4. 4

   Step 4: Bake until golden and cooked through

   Bake on the center rack for 16–18 minutes, flipping once halfway through to brown both sides. Cook until the exterior is golden and a meat thermometer inserted into the largest nugget reads 165°F (74°C); broil 1–2 minutes at the end if you want extra crispness, watching carefully to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Let the nuggets rest 3 minutes on the baking sheet to settle juices, then serve warm with your favorite dipping sauces like honey mustard, ketchup, or a yogurt-based ranch. Leftovers keep well in the fridge for 3 days and can be reheated in a 400°F (200°C) oven for 6–8 minutes to restore crispness.

1. Preheat the oven to 425°F (220°C). Cut the chicken into even 1–1½-inch pieces and place them in a bowl; season with half the salt-and-pepper mixture, tossing to coat evenly so each piece gets a light seasoning.
2. Set up three shallow bowls: one with the flour, one with the beaten eggs mixed with milk, and one with the panko combined with grated Parmesan, garlic powder, smoked paprika and the remaining salt and pepper. Stir the panko mixture so the cheese and spices are distributed evenly for consistent flavor and browning.
3. One piece at a time, dredge the chicken in flour (shake off excess), dip into the egg wash, then press into the panko mixture to coat thoroughly. Arrange the coated nuggets on a parchment-lined baking sheet in a single layer, then lightly drizzle the olive oil over the tops or spray with oil to encourage browning.
4. Bake on the center rack for 16–18 minutes, flipping once halfway through to brown both sides. Cook until the exterior is golden and a meat thermometer inserted into the largest nugget reads 165°F (74°C); broil 1–2 minutes at the end if you want extra crispness, watching carefully to avoid burning.
5. Let the nuggets rest 3 minutes on the baking sheet to settle juices, then serve warm with your favorite dipping sauces like honey mustard, ketchup, or a yogurt-based ranch. Leftovers keep well in the fridge for 3 days and can be reheated in a 400°F (200°C) oven for 6–8 minutes to restore crispness.