Chicken Nuggets

Ingredients

• 680 gboneless, skinless chicken breasts, cut into 2.5 cm cubes
• 480 mlbuttermilk
• al gustocooking spray
• about 120 gpanko breadcrumbs
• 7.5 ml eachchilli powder and paprika
• 5 ml eachonion powder, dried thyme, salt and pepper
• 2.5 mlgarlic powder
• 1.25 mlcayenne pepper
• 2eggs
• 30 gplain flour
• 30 gmayonnaise

Instructions

1. 1

   Marinate the chicken

   Put the buttermilk and chicken in a freezer bag or bowl. Leave at room temperature for 30 minutes, or refrigerate for up to 12 hours. Toast the panko while the chicken marinates.

2. 2

   Heat the oven

   Preheat the oven to 200°C. Spread the panko evenly on a baking tray and spray generously with cooking spray, aiming at an angle so the crumbs do not scatter. Toss by hand, spray again, then spread into an even layer, shaking the tray to level it if needed.

3. 3

   Toast the panko

   Bake the panko at 200°C for 3–5 minutes, checking after 3 minutes, until golden. Remove it from the oven, stir in all the panko breading spices and set aside.

4. 4

   Prepare the rack

   Set a wire rack over a second baking tray and coat the rack with cooking spray.

5. 5

   Make the batter

   Whisk the eggs, flour and mayonnaise together in a large bowl. Drain the chicken from the buttermilk with a slotted spoon or strainer, add it to the bowl and stir to coat evenly.

6. 6

   Coat the chicken

   Lift some chicken with a slotted spoon or spider strainer and shake off excess batter. Use your fingers to transfer the pieces to the panko, keeping them separate. With a clean hand, cover them with crumbs and press the panko onto the chicken. Place the coated pieces on the prepared rack without touching, and repeat with the rest.

7. 7

   Bake the nuggets

   Bake at 200°C for 12–16 minutes, until cooked through and a meat thermometer reads 74°C. Serve with barbecue sauce, honey mustard, ranch, ketchup or sweet-and-sour sauce.

What are chicken nuggets?

Chicken nuggets are small pieces of chicken coated in a crisp crumb layer. They are a familiar snack and casual meal, often served with dipping sauces.

This version uses a buttermilk soak and seasoned panko, which is toasted before coating. Baking the nuggets on a rack lets hot air circulate around them as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 32g protein, 21g carbs, 11g fat.

The chicken supplies most of the protein, while the panko and flour contribute most of the carbohydrates. The mayonnaise, eggs and cooking spray provide some of the fat; serve with a salad or vegetables alongside the nuggets to balance the plate.

Why toast the panko first?

Even browning: the panko gets a head start in the oven before it goes on the chicken. Watch it closely from the 3-minute mark, as it can turn from golden to too dark quickly.

Seasoning: stir the spices into the warm crumbs after toasting so they are distributed through the coating.

The buttermilk soak

Short soak: 30 minutes at room temperature is the method's minimum marinating time. For a longer rest, refrigerate the chicken for up to 12 hours.

Drain well: remove the chicken from the buttermilk before adding it to the egg, flour and mayonnaise mixture. Too much liquid clinging to the pieces can make coating them awkward.

Getting an even coating

Keep pieces apart: transfer the battered chicken to the panko a few pieces at a time so they do not clump together. Press the crumbs onto each piece rather than just rolling it through them.

Use clean hands: reserve one hand for handling the chicken and a clean hand for scooping panko over it. This helps keep the crumb mixture easier to work with.

How to judge doneness

Colour: the toasted panko should be golden before coating, and the nuggets should look crisp after baking. The rack helps keep the undersides from sitting directly on the tray.

Temperature: check a thick nugget with a meat thermometer; the centre should reach 74°C. The stated baking time is 12–16 minutes, but piece size and oven performance can affect timing.

Serving ideas

Dipping sauces: serve the nuggets with barbecue sauce, honey mustard, ranch, ketchup or sweet-and-sour sauce.

For a meal: pair them with mashed potatoes or macaroni and cheese, and add a salad for a fresh contrast.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces finish cooking at a similar time.
• Check the panko after 3 minutes and continue in short intervals until it is golden.
• Spray the panko at an angle to help keep the loose crumbs from scattering.
• Keep the coated nuggets spaced apart on the rack rather than crowding the tray.
• Use a thermometer to check that the thickest pieces reach 74°C.
• Set out dipping sauces just before serving so the coating stays crisp.

Variations

• Adjust the heat: use less cayenne for a milder coating.
• Change the dip: serve with your preferred sauce, such as ketchup or honey mustard.
• Add a side salad: pair the nuggets with crisp salad leaves and vegetables.
• Make a dinner plate: serve with mashed potatoes or macaroni and cheese as suggested.
• Use a longer marinade: refrigerate the chicken in buttermilk for up to 12 hours before coating.

Common mistakes to avoid

• Skipping the panko check: it can overbrown quickly, so start checking at 3 minutes.
• Leaving excess batter on: shake the chicken over the bowl before placing it in the panko.
• Crowding the crumbs: coat a few pieces at a time so each nugget gets an even layer.
• Letting nuggets touch: space them apart on the prepared rack for baking.
• Guessing doneness: check the centre of a thick piece and bake until it reaches 74°C.

How to store

Refrigerate leftover cooked nuggets in a covered container and use within 3 days. Reheat in an oven until hot throughout to help restore some crispness. The recipe also notes that the coated nuggets can be prepared ahead and frozen for later baking.

Frequently asked questions