Cheesy Chicken Nuggets

Ingredients

• 454 g (1 pound)ground chicken
• 113 g (1 cup)shredded cheddar cheese
• 50 g (1/2 cup)shredded Parmesan cheese
• 1egg
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1/2 teaspoonsalt
• 1/2 teaspoonpaprika
• 1 tablespoon (15 ml)olive oil
• 60 g (1 cup)panko breadcrumbs
• 50 g (1/2 cup)grated Parmesan cheese
• 2, beateneggs
• as neededcooking spray

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Mix the chicken

   In a mixing bowl, combine the ground chicken, shredded cheddar and Parmesan, 1 egg, garlic powder, onion powder, salt, paprika and olive oil.

3. 3

   Prepare the coating

   On one plate, mix the panko breadcrumbs with the grated Parmesan. Put the 2 beaten eggs on a second plate.

4. 4

   Shape the nuggets

   Use a large cookie scoop or tablespoon to portion the chicken mixture into pieces of about 2 tablespoons each. Shape them into slightly flattened, oval nuggets.

5. 5

   Coat each nugget

   Dip each piece in the beaten egg, then coat it in the panko mixture and place it on the lined baking sheet. Repeat until all the chicken mixture is used.

6. 6

   Bake until crisp

   Spray the nuggets with cooking spray and bake on the oven’s middle rack for 12–15 minutes. Flip them, spray again and bake for another 10–12 minutes, until golden and crisp and the centre reaches 74°C (165°F).

What are cheesy chicken nuggets?

Chicken nuggets are bite-sized pieces of seasoned chicken with a crisp coating, a familiar feature of American home cooking. This version uses ground chicken rather than whole pieces, so the mixture can be shaped into nuggets and mixed with cheese.

Cheddar and Parmesan add savoury richness inside, while a Parmesan-panko crust brings crunch. Baking keeps the method straightforward and avoids the need to fry them in a pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 32g protein, 28g carbs, 30g fat.

The chicken supplies most of the protein, while the panko and egg coating contribute carbohydrates. Cheddar, Parmesan and olive oil account for much of the fat. Pair a serving with vegetables or salad to add freshness and round out the plate.

The chicken and cheese

Ground chicken: Mix it with the seasonings and cheeses just until combined. Overworking the mixture can make the nuggets dense.

Cheese: Shredded cheddar and Parmesan go into the chicken, while the separately listed grated Parmesan joins the panko coating. Keep those portions distinct when setting up.

Shaping the nuggets

Even portions: Aim for about 2 tablespoons per nugget so they bake at a similar rate. Flatten each portion slightly into an oval rather than leaving it as a thick ball.

Sticky mixture: A scoop or tablespoon makes portioning easier. Shape gently, since pressing the chicken too firmly can compact it.

Getting a crisp coating

Egg wash: Dip each shaped nugget in the beaten eggs before coating it with panko. Let excess egg drip off briefly so the crumbs adhere without forming a thick, wet layer.

Panko: Coat the nuggets all over and arrange them on the lined sheet. Leave a little space between pieces so their surfaces can brown as they bake.

Timing and doneness

First bake: Cook the nuggets for 12–15 minutes on the middle rack at 200°C (400°F), then flip them and spray again.

Finish: Bake for another 10–12 minutes. Check the centre of a nugget for 74°C (165°F); the outside should be golden and crisp.

What to serve alongside

Vegetables: Serve with a green salad, steamed broccoli or roasted vegetables for freshness alongside the cheesy coating.

Dips and sides: A simple yoghurt dip or ketchup works well, while potato wedges or rice make the meal more substantial.

Recipe notes & tips

• Measure the nuggets to about 2 tablespoons each so they finish baking at roughly the same time.
• Use separate plates for the beaten eggs and the panko-Parmesan mixture to keep the coating steps simple.
• Leave space between the nuggets on the baking sheet to help the coating crisp.
• Flip the nuggets halfway through the bake and spray their second side as directed.
• Check the internal temperature in the centre of a nugget rather than relying on colour alone.

Variations

• Herb seasoning: Add dried Italian herbs to the chicken mixture for a savoury twist.
• A little heat: Mix a pinch of cayenne into the seasonings for a spicier batch.
• Different cheese: Swap the cheddar for shredded Monterey Jack while keeping the Parmesan.
• Extra herbs: Serve with chopped parsley scattered over the baked nuggets.
• Dipping sauce: Pair the nuggets with a favourite sauce such as barbecue sauce or honey mustard.

Common mistakes to avoid

• Overmixing the chicken: Combine just until the ingredients are distributed to keep the nuggets tender.
• Uneven portions: Make each nugget close to 2 tablespoons so smaller pieces do not dry out before larger ones cook.
• Skipping the egg dip: Coat each piece in beaten egg first so the panko has something to cling to.
• Crowding the tray: Arrange the nuggets with space between them to encourage browning.
• Guessing doneness: Use a thermometer and bake until the centre reaches 74°C (165°F).

How to store

Refrigerate cooked nuggets in a covered container for up to 3–4 days. Reheat in an oven or air fryer until hot throughout to help restore the crisp coating. For longer storage, freeze the cooked nuggets in a freezer-safe container and reheat from frozen until piping hot.

Frequently asked questions