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Parmesan Baked Chicken Nuggets

Parmesan Baked Chicken Nuggets – Crisp chicken nuggets with real chicken with no frying. Easy and yummy, plus adults and kids love the amazing nuggets | rasamalaysia.com

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Parmesan Baked Chicken Nuggets Recipe

Serves 4 | Prep Time: 20 minutes | Bake Time: 12-14 minutes
Source: Everyday Food, April 2012

Ingredients:

2 boneless, skinless chicken breasts, approximately 1 lb.
1 1/4 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray

Spicy Ketchup Dipping Sauce:

1/4 cup ketchup
3 tablespoons Sriracha or any spicy chili sauce
2 tablespoons mayonnaise

Method:

Combine all the ingredients for the Spicy Ketchup Dipping Sauce and chill.

Preheat oven to 400°F. Cut the chicken into 1.5-2 inches pieces. Set on a dish.

Spread panko in a thin layer on rimmed baking sheet and bake for about 3 minutes in the middle rack, until light brown. Transfer the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. Place a wire rack on the baking sheet, lightly coat with cooking spray.

In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with the Spicy Ketchup Dipping Sauce.

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49 COMMENTS... read them below or add one

  1. Simon

    Homemade nuggets beats McDonald’s any day. Gonna try this one for my girlfriend as she’s a nugget fan. Baked stuff is always better than the deep fat fryer anyway.

  2. Angeline

    Hi Bee,
    I already cook chicken nuggets from scratch for my hubby as he loves them, but I’ll be glad to try your recipe on him. It sounds delicious and home cooked is better than fast food junk.

  3. loveyee

    So true, Bee. I have made my own chicken nuggets few times but with pan-fry. Kids love it so much. Your version looks healthier n time saving.

  4. Has anyone tried freezing these? If so, before or after baking and what do. You do before serving? These would be neat to just make a couple hundred and freeze at one time.

    • Grace

      When I clean my whole chicken breast to make thin slices for cutlets or cordon blue, I use the uneven pieces to make nuggets. I coat them with flour, egg and breadcrumbs; then I placed them flat inside a freezer ziplock bag and freeze them. When I’m ready to make them, I take out as many pieces as I need – for my grandchildren I use few pieces for snack, lunch or dinner – and place them in the oven to cook for 15 minutes. I’ll try to make them with panko today.

  5. Kristi

    I tried these tonight for the first time. My DH and I couldn’t quit eating them. My picky daughter loved them. The only one that missed out was my little boy who is recovering from having his tonsils out and they were simply too crunchy for him. But I will definitely make them again and again so he can eventually enjoy, too. I have never been successful with getting a good crunch when I bread something, but this time I was quite pleased with the result

  6. Kay

    i made these tonight- they were delicious! Nice and crispy and a wonderful flavor. Thanks so much for a wonderful and kid friendly recipe:)

  7. Jennifer

    Hi! Looks great! Do you drizzle the oil in the bread crumbs or over the chicken before dredging it in the flour?
    Thanks!

  8. CJ

    Kids aren’t the only ones who like nuggets! My fiance and I crushed these tonight. These nuggets were awesome! I can’t whip them up as fast as you but it was worth it. :) Thanks for the tasty recipe.

  9. Jill

    nice that these are not fried. I have found organic farm raised, no antibiotic, baked, white meat chicken nuggets at whole foods. As FT working parents, we do not always have time to make foods from scratch. Your recipe sounds much tastier, but just saying that most natural foods markets do have healthy chicken nuggets when there’s no time to cook.

  10. Jonna

    I have fixed these Parmesan chicken nuggets several times for my family. It is a joke now with my EIGHTEEN year old daughter because you mention your toddlers loving this recipe. My baby girl who is getting ready to graduate asked tonight for chicken with “crunchy stuff” on it. I knew exactly which recipe she meant! My 11 year old son is actually making them for his sister tonight. We love this!!

    • Hi Jonna, hahaha, so funny. I know right, I actually don’t mind eating this Parmesan baked chicken nuggets, even though we know it’s supposed to be for kids. Shhhhhh. ;)

  11. Linda

    Not a great success. Nuggets were not flavorful, even using freshly grated paremsan. Far easier to put eggs in baggie, adding nuggets and squeezing to coat. Toss panko/parmesan in….voila!

    Did like the spicy dipping sauce.

  12. Nancy

    Hi! I used your recipe to make a spin-off of my own that is sooo good! I actually don’t even use parmesan in them lol! I don’t use eggs either. The chicken is wet enough on its own so the breadcrumbs stick to it on its own just fine! I (don’t measure) put in paprika, salt, pepper, garlic powder, onion powder, and dried parsley! I’ve had them soo many times now!

  13. This recipe is super fantastic! I love making a large batch of these then putting them in the freezer for a quick lunch or dinner for a different day. Actually, would it be okay if I featured this recipe in a roundup I am doing at penniesintopearls.com? I would only be using a link and one photo in a collage that would link back to this page for the readers to get the recipe here. Hope you have a great day!

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