Description
This recipe delivers the best crispy baked chicken nuggets with a perfectly golden and crunchy coating. Using panko breadcrumbs toasted to enhance flavor, these nuggets are baked to juicy perfection without the guilt of frying. They’re easy to prepare and ideal for a family meal or snack.
Ingredients
Scale
Breadcrumb Coating
- 1 ½ cups panko breadcrumbs
- Nonstick olive oil cooking spray
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
Chicken and Egg Wash
- 2 large eggs
- 2 tablespoons almond milk (or milk of choice)
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
- Prepare breadcrumbs: Spread panko breadcrumbs evenly on a large baking sheet. Spray them generously with nonstick olive oil cooking spray. Bake for 2 minutes, then stir or shake the pan to redistribute, and bake for another 2-4 minutes until golden brown. Keep the oven heated.
- Mix spices: Transfer toasted breadcrumbs to a medium bowl. Add kosher salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper (if using). Stir to combine and set aside.
- Combine eggs and milk: In a separate medium bowl, whisk together the eggs and almond milk until fully blended. Set aside.
- Prepare baking setup: Line a large baking sheet with an oven-safe wire rack. Spray the wire rack generously with nonstick cooking spray to prevent sticking.
- Coat chicken: Dip each chicken cube into the egg mixture, allowing any excess to drip off. Using tongs, transfer each piece to the breadcrumb mixture, pressing gently to ensure an even coating. Place coated chicken on the wire rack about 1 inch apart.
- Bake: Lightly spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer.
Notes
- Use an oven-safe wire rack to allow air circulation for crispiness.
- Press the breadcrumbs gently on the chicken to ensure an even coating.
- Use a meat thermometer to check for doneness, aiming for 165°F (74°C).
- Optional cayenne pepper adds a slight kick; adjust according to preference.
- Almond milk can be substituted with any milk of choice.
