Pub Style Baked Chicken Nuggets


March 4, 2018

A homemade, healthy alternative to store-bought chicken nuggets. Easy to make and quick to cook, the kids are sure to want seconds!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 14-16 Nuggets


2 Chicken breast halves, boneless, skinless

1 cup Panko breadcrumbs

1/2 cup Parmesan cheese, grated

3-4 dash Cayenne pepper

1-2 dash Smoked paprika

Salt and pepper

1/2 cup All-Purpose flour

2 Large eggs, lightly beaten


1Preheat oven to 450F.

2In a small shallow bowl add Panko breadcrumbs, Parmesan cheese, cayenne pepper, and smoked paprika. Toss until combined.

3Place flour and eggs in separate shallow bowls.

4Using a meat mallet, flatten chicken so it it even. Cut chicken into 1-1.5 inch pieces.

5season the chicken with a few pinches of salt and pepper. One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated. Then transfer to the Panko mixture, and toss until it is completely coated (pressing to adhere the Panko if needed). Transfer to the parchment-lined baking sheet. Repeat with remaining chicken.

6Bake until chicken is cooked through, about 10-12 minutes, flipping after 5-6 minutes.

Serving Tips

Honey or Asian plum sauce make for great dipping sauces.

Make Ahead Tip

Once breaded, place individual nuggets on a baking sheet and place in the freezer. After they are frozen, put them in resealable freezer-safe bags and store in your freezer. When ready to cook, simply take out as many as needed, thaw, and cook as directed.

Adapted from Gimme Some Oven:


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