Description
Baked Crispy Chicken Nuggets: 5 Simple Steps to Perfection — perfect for a protein-packed breakfast and weekly meal prep. Makes approximately 36 nuggets in 45 minutes with 12 simple ingredients.
Ingredients
Scale
- 4 large skinless boneless chicken breasts (about 2 pounds)
- 1 cup bread crumbs (use gluten-free crumbs for gluten-free version)
- ½ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 teaspoons pepper
- 2 teaspoons salt
- 3 teaspoons minced thyme
- 2 teaspoons cayenne pepper
- 2 large eggs
- 1 cup milk
- 3 tablespoons olive oil
Instructions
- Set your oven to 400°F (204°C).
- Fillet the chicken breasts and cut them into 1-2 inch cubes.
- In a medium mixing bowl, combine the bread crumbs, flour, garlic powder, onion powder, pepper, salt, thyme, and cayenne pepper. Stir until well blended.
- In a separate bowl, whisk the eggs, then add the milk and stir until fully combined.
- Dip the chicken pieces into the egg and milk mixture, then transfer them to the breading mixture. Coat thoroughly.
- Place the breaded chicken nuggets in a single layer on a large baking pan.
- Drizzle the breaded chicken pieces with olive oil.
- Bake the nuggets for 25 to 30 minutes until crispy and fully cooked.
- Let the nuggets cool for a few minutes before serving.
Notes
- Fridge Storage: Place fully cooled nuggets in a single layer inside an airtight glass container with parchment between layers. Refrigerate at or below 40°F for up to 4 days. Avoid stacking without parchment separation—moisture trapped between pieces softens the bread-crumb coating and turns the exterior soggy within hours.
- Freezer Storage: Flash-freeze baked nuggets on a parchment-lined sheet for 1 hour until solid, then transfer to heavy-duty freezer bags with air removed. Label with date and store up to 3 months at 0°F. Individual freezing prevents pieces from fusing into a solid block, so you can grab exact portions each morning.
- Oven Reheat: Preheat your oven to 375°F and spread refrigerated or frozen nuggets on a wire rack set over a sheet pan. Reheat for 10 minutes from the fridge or 15 minutes from frozen. The wire rack allows hot air to circulate underneath, restoring crispiness on all sides without flipping.
- Microwave Reheat: Arrange up to 6 nuggets in a single layer on a microwave-safe plate lined with a paper towel to absorb excess moisture. Heat on high for 90 seconds from the fridge, checking at the 60-second mark. The paper towel trick prevents the bottom from becoming rubbery—expect slightly softer texture than oven reheating.
- Air Fryer Reheat: Set your air fryer to 360°F and arrange nuggets in a single layer in the basket. Reheat for 5 minutes from the fridge or 8 minutes from frozen, shaking the basket halfway through. This method produces the closest-to-freshly-baked crunch and is the fastest option for busy mornings.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 347 calories
- Sugar: 2g
- Sodium: 890mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 142mg