Crispy Baked Chicken Nuggets

Crispy chicken nuggets

Yep. I said, “crispy,” AND “baked.”  In the same sentence.

Right?! How hard is it to get that real-nugget feel when you bake homemade nuggets? Sometimes soggy, sometimes too dry-

Well, this recipe solves all that less-than-awesome nuggetness, and makes them awesome!

I make homemade nuggets all. the. time.- Since trying to get my picky eaters off the taste of store-bought nuggets, I have been doing this for a while now: making a big batch, and freezing for later, so I could just pull them out when I wanted to for a quick homemade version of junk food.  They really like them- which made me, never want to mess with the recipe! But my process was to fry them in a skillet and it was very very time consuming and although, healthier than store-bought, they were still…fried.

In an effort to do better (and make it easier on myself- admittedly the ultimate goal!), I searched around and found this recipe.   Inspired by the blog, Gimme Some Oven,  I rewrote the recipe to suit what I normally do for flavor and ease of making, and these turned out awesome! It is super easy if you set up all the ingredients like an assembly-line:

Chicken nuggets

Yes- I just posted a picture of raw chicken…ugh!

And they all fit in one sheet pan, so you bake them half-way and then flip over and finish cooking.  It is so easy and FAST- which is how I roll, when I have to come home from work, make dinner and then shuttle the kids to their activities. FAST, people…Hence the picture of raw chicken…sorry for that!

Here’s the recipe with a nicer picture:

Baked Chicken nuggets

Ready for a kid, who’s ready for dinner!

Crispy Baked Chicken Nuggets

Prep Time: 10 minutes

Cook Time: 20 minutes

This feeds 6 of us, with seconds for all the kids! Or, it can serve less, and keep more for leftovers to freeze and use as you need them.


  • • 4 boneless, skinless chicken breasts cut into pieces (I like to cut crosswise to nugget size)
  • • ½ tsp kosher salt
  • • ¼ tsp. ground black pepper
  • • 1/2 cup flour (of choice)
  • • 2 large eggs, lightly beaten
  • • 1/3 cup bottled italian salad dressing
  • • 1 cup panko breadcrumbs
  • • 1 cup regular breadcrumbs
  • • 2 Tbsp. seasoning (mixture of paprika, onion, garlic, salt, pepper, oregano, thyme)
  • • parchment paper


Do this in stages, and in order to make it super easy:

Preheat the oven to 415*.

Get your chicken cut up to nugget-size and put aside.

1. Set up 3 pie plates or flat bowls and set them side-by-side.

2. In the first bowl, put the flour, salt and pepper. Mix with a fork.

3. In the second bowl, put the eggs and Italian dressing. Beat with a fork

4. In the third bowl, put the bread crumbs, and seasoning. Mix with a fork.

Line your sheet pan with parchment, and set up after the third bowl.

In assembly-line fashion, dunk the chicken pieces first in the flour, shaking off all the excess. Then dip it in the egg, and then in the bread crumbs.

Once thoroughly covered, place it on the lined pan. Continue until all the chicken is breaded in this way, and in one layer on the baking pan- they will be close, but not overlapping.

Bake at 415* for 10-15 minutes and then flip them over and cook another 10 minutes to get the other side crispy.


Serve with your favorite sauces: ketchup, barbeque, or as 3 out of 4 of us do: with applesauce! (I gross- but they like it like that!)

This is my go-to meal for lunches on the weekends and always having in the freezer.  They heat up really well in a toaster oven, but also the microwave if you are pressed for time.

My pickiest eater said last night: “Mom, these nuggets look different.”

Me: They’re not. They are the same ones I have been making.

Picky Gal: They taste WAY better than the other ones.

Me: What other ones?

PG: The ones you used to buy at the store.  Thanks for making these mom.

!!! I kid you, not!

Did you hear that? Angels singing? Birds Chirping?! Blessed are the ones who give us the most grief! For sure! Love  that little Picky Gal!

Click here for all of HAG’s other easy recipes !