Description
These Baked Chicken Nuggets are crispy, cheesy, and full of flavor! Made with Parmesan, panko breadcrumbs, and buttermilk, these nuggets are baked to golden perfection—no frying needed! A healthier alternative to traditional nuggets, they’re perfect for kids and adults alike. Serve them with your favorite dipping sauces for an easy, crowd-pleasing meal!
Ingredients
Units
Scale
- 3 boneless, skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon herb blend (optional)
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 2 eggs, lightly beaten
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and grease it with nonstick spray. Place a wire rack on the sheet and spray lightly.
- Prep the chicken: Pat dry and cut into 1½-inch pieces. Place in a bowl, season with ½ teaspoon salt, ½ teaspoon pepper, and coat with buttermilk. Set aside.
- Prepare the coating: In a dish, mix breadcrumbs, Parmesan, and herbs. In separate dishes, place flour, melted butter, and eggs.
- Dredge the nuggets: Drain excess buttermilk, then coat each chicken piece in flour, dip into the butter-egg mixture, and coat with the breadcrumb mixture. Place on the wire rack.
- Bake for 20-30 minutes, flipping halfway, until golden brown and crispy. If needed, broil for a few minutes for extra crispiness.
- Serve hot with dipping sauces. Enjoy!
Notes
- Swap panko for regular breadcrumbs if needed.
- Use Greek yogurt instead of buttermilk for extra tang.
- Pair with honey mustard, ranch, or marinara sauce for dipping!
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg