Baked Chicken Nuggets

Ingredients

• 680 g (1 1/2 lb)chicken tenderloins
• 45 ml (3 tbsp)olive oil
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)adobo seasoning
• 1.25 ml (1/4 tsp)black pepper
• 2.5 ml (1/2 tsp)onion/garlic purée (optional)
• As neededolive oil spray
• 3egg whites
• 1egg yolk
• 15 ml (1 tbsp)water
• 60 g (1/2 cup)wholemeal flour
• 60 g (1 cup)plain panko breadcrumbs
• 25 g (1/4 cup)shredded Parmesan cheese
• 30 g (1/4 cup)Italian breadcrumbs

Instructions

1. 1

   Prepare the chicken

   Wash and clean the chicken, then pat it dry. Cut it into nugget-sized pieces about 7.5–10 cm long, or cut it into strips.

2. 2

   Season the pieces

   Toss the chicken with the olive oil, salt, adobo, black pepper and onion/garlic purée, if using.

3. 3

   Make the egg wash

   Beat the egg whites, egg yolk and water together. Set the egg wash aside.

4. 4

   Measure the flour

   Put the wholemeal flour in a separate bowl and set it aside.

5. 5

   Mix the coating

   Combine the panko, Italian breadcrumbs and shredded Parmesan in another bowl.

6. 6

   Coat the chicken

   Dip each piece of chicken first in the flour, then in the egg wash, and finally in the breadcrumb mixture. Coat it evenly and place it on a lined baking sheet; repeat with the remaining chicken.

7. 7

   Bake the nuggets

   Bake at 200°C (400°F) for 15 minutes, turning the nuggets once halfway through cooking.

What are baked chicken nuggets?

Chicken nuggets are small pieces of chicken coated in a crumb mixture and cooked until browned. This baked version uses a flour-and-egg coating to help the crumbs stay in place, with Parmesan adding savoury flavour.

Nuggets have become a familiar casual meal in many places, and home cooks can adapt the coating and seasoning to suit the table. Here, panko and Italian breadcrumbs combine for a textured crust without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 42g protein, 42g carbs, 15g fat.

The chicken supplies most of the protein, while the flour and breadcrumbs contribute much of the carbohydrate. Olive oil, egg yolk and Parmesan provide most of the fat, with some additional protein from the eggs and cheese. Balance the plate with vegetables or salad alongside the nuggets.

Why use this coating?

Panko: These light, coarse crumbs help create a crisp, uneven surface as the nuggets bake.

Italian breadcrumbs: Their finer texture fills gaps between the panko and helps form an even coating.

Parmesan: The cheese brings a salty, savoury note; mix it thoroughly with the crumbs so it is distributed across the batch.

How the coating sticks

Flour first: A thin dusting gives the egg wash a surface to cling to. Shake off excess flour so it does not form a pasty layer.

Egg wash next: Dip each piece fully, then let extra egg drip back into the bowl before adding the crumbs.

Crumbs last: Press the crumb mixture gently onto the chicken and arrange each piece on the lined tray without crowding.

Cutting and seasoning the chicken

Even pieces: Cut the tenderloins into similarly sized nuggets or strips so they cook at a similar rate. The stated 7.5–10 cm length is a guide; keep the pieces reasonably consistent in thickness too.

Dry surface: Pat the chicken dry before seasoning. Less surface moisture helps the oil and seasonings coat the pieces rather than slide off.

Baking and checking doneness

Turn halfway: Turning the nuggets once during the 15-minute bake exposes the other side to the hot tray and helps the coating colour more evenly.

Check the thickest piece: The coating should look crisp and golden, and the chicken should be cooked through. If using a food thermometer, check that the centre reaches 74°C.

What to serve alongside

For a simple meal, serve the nuggets with a green salad, steamed vegetables or sliced cucumber and tomatoes. A dip such as ketchup, mustard or a yoghurt-based sauce can be offered at the table.

Potato wedges or rice make the plate more substantial. Keep dips on the side so everyone can choose how much to add.

Recipe notes & tips

• Line the baking sheet before you start coating the chicken to make transferring the nuggets easier.
• Set the flour, egg wash and crumb mixture in order for a smoother coating process.
• Keep one hand for the dry ingredients and the other for the egg wash to reduce clumping on your fingers.
• Leave a little space between nuggets on the tray so the coating can bake rather than steam.
• Spray the lined tray lightly with olive oil if you want to help prevent sticking.
• Turn the nuggets carefully at the halfway point so the crumb coating stays in place.

Variations

• Add paprika: Mix a little paprika into the breadcrumb coating for a warm, smoky note.
• Use dried herbs: Stir dried oregano or basil into the crumbs for a more pronounced Italian-style flavour.
• Make them spicy: Add chilli flakes or cayenne to the chicken seasoning.
• Try another cheese: Swap the Parmesan for finely grated mature cheddar for a different savoury flavour.
• Cut into strips: Slice the tenderloins into strips instead of nugget-sized pieces and coat them in the same way.

Common mistakes to avoid

• Wet chicken: The coating can slide off; pat the pieces dry before seasoning.
• Too much flour: A thick layer can turn pasty under the crumbs; shake off the excess.
• Skipping the egg drip: Excess egg can make the coating clump; let it run off before dipping into the crumbs.
• Crowded tray: Closely packed pieces may steam instead of crisp; space them out on the lined sheet.
• Uneven pieces: Thick and thin pieces can finish at different times; cut the chicken to a similar thickness.
• Relying only on the timer: Piece size affects cooking; check that the thickest piece is cooked through.

How to store

Refrigerate cooled nuggets in an airtight container for up to 3 days. Reheat in an oven or air fryer until piping hot to help the coating crisp again; avoid leaving cooked chicken at room temperature for an extended period.

Frequently asked questions