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Healthy Baked Chicken Nuggets Recipe Easy Crispy Panko Coating

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A healthier take on classic chicken nuggets with a crispy panko coating baked to golden perfection, offering a crunchy exterior and juicy interior without frying.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into nugget-sized pieces
  • 1 ½ cups panko breadcrumbs (about 150 grams)
  • ½ cup all-purpose flour (about 60 grams)
  • 2 large eggs, beaten
  • Olive oil spray or any light cooking spray
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ¼ cup grated Parmesan cheese (about 20 grams)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, and if using, place a wire rack on top.
  2. Prepare your coating stations: In the first bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine panko breadcrumbs and Parmesan cheese if using.
  3. Cut the chicken breasts into bite-sized pieces, roughly 1 to 1.5 inches.
  4. Coat the chicken pieces by dipping each first into the seasoned flour mixture, shaking off excess, then dunking into the beaten eggs, letting excess drip off, and finally pressing into the panko mixture to coat thoroughly. For extra crunch, repeat the egg and panko step once more.
  5. Place the coated nuggets onto the wire rack or directly onto the lined baking sheet, ensuring they do not touch.
  6. Lightly spray the nuggets with olive oil or avocado oil spray.
  7. Bake the nuggets for 15 minutes. Flip each nugget over, spray the other side lightly, and bake for another 10-12 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crisp and golden brown.
  8. Remove from oven and let the nuggets rest for 5 minutes before serving.

Notes

Use panko breadcrumbs for best crispiness. Lightly spray the nuggets with oil to achieve a fried-like crunch without frying. Cutting chicken into uniform pieces ensures even cooking. Double coating with egg and panko enhances crunch. Flip nuggets halfway through baking for even browning. For gluten-free, substitute all-purpose flour with almond or gluten-free flour and use gluten-free panko. To keep nuggets crispy when reheating, avoid microwaving; reheat in oven at 375°F for 8-10 minutes.

Nutrition

Keywords: healthy chicken nuggets, baked chicken nuggets, crispy chicken nuggets, panko chicken nuggets, easy chicken nuggets, healthy dinner, kid-friendly recipe

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