- Sheet Pan
- Ziploc Bag
- 1 pound chicken breast (I use boneless skinless)
- 1 cup flour
- 2 teaspoons ground paprika (reduce or leave out for young children)
- ½ teaspoon garlic powder (reduce or leave out for young children)
- ¼ teaspoon onion powder (reduce or leave out for young children)
- 2 teaspoons salt (reduce or leave out for young children)
- ½ teaspoon ground black pepper
- 2 large eggs
- 1 cup bread crumbs
- cooking spray (OR butter OR oil)
- Prep: Preheat the oven to 400°F (200°C). Place a baking pan in the oven to preheat (a black pan works best).Add the eggs to a bowl and whisk until beaten.Place the breadcrumbs in a seperate shallow dish.
- Prepare chicken: Pat your chicken dry and cut into chunks or strips, then place it in a large ziploc bag. Add the flour and all seasoning including the salt and pepper in the bag with the chicken. Close the bag, letting out as much air as possible. Shake very well to evenly coat the chicken.
- Bread chicken: Open the ziploc bag and remove the chicken pieces, shaking off any excess flour. Place all of the chicken in the bowl with the eggs and toss well until all of the pieces are coated with egg. One by one, remove the chicken pieces from the bag and dredge them through the breadcrumbs, pushing down on the chicken to make sure the crumbs stick well. Set breaded chicken pieces aside on a plate.
- Bake the chicken nuggets: Carefully remove the hot pan from the oven. Spray with cooking spray (or melt butter/oil all over the pan). Place the nuggets on the pan, then bake in the hot oven for 8-10 minutes. Carefully flip, then finish baking for another 8-10 minutes. Finish under the broiler for a few minutes, until colden-crispy. Serve immediately with your favorite dips.
Step by Step Recipe Video
- gluten free: readers have successfully reported making the chicken nuggets with gluten free flour and gluten free breadcrumbs for a gluten free version
- breadcrumbs: use crushed cornflakes in place of the breadcrumbs for extra crunch!
- seasoning: switch up the seasoning to fit your taste – see cooking tips for ideas.
- note about young kids: I reduce or leave out the seasoning for toddlers and very young children!
Cooking Tips:Prepping the chicken: Pat the chicken dry with paper towels before breading for the best results. Chicken that is too wet (from prior freezing etc) tends to turn out soggy.
Note: Why use a dark sheet pan?I always use a dark sheet pan (vs a silver one or a white enameled one) when I want to get something crispy out of the oven. It reflects the heat better and really helps crisping up the coating of the nuggets better than any other color. If you don’t have one, you can find one here on Amazon (this link is an affiliate link, if you click through and make a purchase, I earn a commission).
CAN YOU FREEZE THESE HOMEMADE CHICKEN NUGGETS?Can you freeze them, ha! YES you can.
NORA’S TIPS TO FREEZE CHICKEN NUGGETS:
- Wait for the nuggets to cool completely before freezing them (otherwise your freezer could heat up too much and affect the other frozen goods in there).
- Use a container or bag that is suitable for freezing.
- Label the bag or container with the contents, today’s date AND the use-by time (the chicken nuggets are best eaten within 3 months).
- Make sure the nuggets are piping hot and steaming all the way through before serving.
WHAT CAN YOU SERVE WITH CHICKEN NUGGETS?Chicken nuggets aren’t just a drive-through finger food! With the right sides, you can turn them into a healthy and satisfying meal. Some of our favorites:
- Green beans and mashed potatoes
- Pumpkin Cornbread and a nice coleslaw
- Corn on the cob and sweet potato fries
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Check out our Oven Fried Chicken Breast Recipes collection for more ideas!
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