Hint: To get crispy baked chicken nuggets in the oven, make sure your breadcrumbs are toasted! Toasting the breadcrumbs is a crucial step for getting that deliciously crispy texture on the outside that tastes even better than the fried version.
Remember: Use a wire rack to bake your chicken nuggets this will not only prevent sticking but also allows the chicken nuggets to bake crispy on all sides. If you don’t have a wire rack, you can always just flip them halfway through baking.
Cooking (serves 4)
- Preheat oven to 400°F.
- Add 1 ½ cups panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with non-stick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep oven on and transfer breadcrumbs to a large bowl.
- Mix in spices with breadcrumbs: add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon paprika, and ½ teaspoon garlic powder. Set aside.
- In a separate medium bowl, whisk together 2 large eggs and 2 tablespoons buttermilk (or milk of choice). Set aside.
- Line a large baking sheet with an oven safe wire metal rack. Spray with non-stick cooking spray.
- Take 1 pound of boneless skinless chicken breast and cut them into 1-inch cubes. Wrap the chicken breasts in plastic wrap or wax paper and pound with a mallet until all the pieces are of an even thickness.
- Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
- Generously spray the tops of the chicken nuggets with non-stick spray.
- Bake in the oven for 15-20 minutes until cooked through and temperature reaches 165° F with a meat thermometer. Serve with your favourite ZEG Sauces for dipping! Enjoy!
