Description
A quick, crispy, and kid-approved baked chicken nugget recipe that comes together in just 25 minutes using simple pantry ingredients like buttermilk and panko breadcrumbs.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (cut into 1.5-inch pieces)
- 1 cup buttermilk (or milk with 1 tbsp lemon juice/vinegar)
- 1.5 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry with paper towels and cut into bite-sized pieces.
- Set up a dredging station with three shallow bowls: one with buttermilk, one with Panko mixed with garlic powder, smoked paprika, and salt, and one empty for coated nuggets.
- Dip chicken pieces in buttermilk, shake off excess, then press firmly into the Panko mixture to ensure coating sticks.
- Place coated nuggets on a wire rack set over a baking sheet, leaving space between them.
- Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
- Let rest for 2 minutes before serving.
Notes
For extra crispiness, use a wire rack to allow air circulation. Press crumbs firmly onto chicken rather than just rolling. Can be frozen uncooked for meal prep; add 5-7 minutes to baking time if cooking from frozen. Internal temperature should reach 165°F.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5-in
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
Keywords: chicken nuggets, easy dinner, weeknight meals, kid-friendly, baked chicken, 5-ingredient recipe, back to school dinner