Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are naturally more juicy and flavorful, making them a great substitute. Just make sure to trim any excess fat and expect a slightly richer flavor profile. The cooking time remains approximately the same for similarly sized pieces.

Why aren't my nuggets getting crispy?

The most common reason is overcrowding the baking sheet. Make sure the nuggets aren't touching each other, and always use the wire rack for best air circulation. Also check that your oven is properly preheated to 400°F before baking.

Can I prepare these ahead of time before baking?

You can bread the nuggets up to 2 hours ahead and keep them refrigerated before baking. For longer than that, I'd recommend freezing the breaded, uncooked nuggets, then baking directly from frozen, adding about 5-7 minutes to the cooking time.

What's the best way to know when the chicken is fully cooked?

The safest method is using an instant-read thermometer, which should register 165°F when inserted into the center of a nugget. If you don't have one, cut open the largest piece - the meat should be white throughout with no pink areas.

Crispy Parmesan Baked Chicken Nuggets Recipe

Description

These Baked Chicken Nuggets are a crispy and healthier twist on classic chicken nuggets. Coated in crispy breadcrumbs, Parmesan cheese, and baked to golden perfection, they’re packed with flavor in every bite. Perfect as a snack, appetizer, or even a main course, these nuggets pair wonderfully with your favorite dipping sauce for a delicious and satisfying meal.

Ingredients

Units Scale

Chicken

3 boneless, skinless chicken breasts
1 teaspoon kosher or coarse salt (divided)
1 teaspoon black pepper (divided)

Wet Ingredients

1/2 cup buttermilk
2 eggs (lightly beaten)
1/2 cup butter (melted)

Dredging Mix

1 cup breadcrumbs (panko)
1/2 cup Parmesan cheese (grated, high-quality)
1 teaspoon favorite herb blend (optional)
1 cup all-purpose flour

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Instructions

Prepare the Oven and Baking Sheet
Preheat your oven to 400°F. Cover a rimmed baking sheet with aluminum foil and spray the foil lightly with nonstick cooking spray. Place a wire rack on the baking sheet and also spray it with nonstick cooking spray.
Marinate the Chicken
Pat the chicken breasts dry and cut them into 1½-inch pieces. Place the chicken pieces in a medium-sized bowl and sprinkle with ½ teaspoon of salt and ½ teaspoon of black pepper. Add the buttermilk and thoroughly coat the chicken. Set it aside to marinate.
Prepare the Coatings
In a shallow dish, combine the breadcrumbs, Parmesan cheese, and herb blend (if using). Mix to evenly distribute the ingredients. Separately, place the flour in one shallow dish, the melted butter in another, and the lightly beaten eggs in a third dish. This will create a total of four coating stations including the breadcrumb mixture.
Strain the Chicken
Strain the marinated chicken using a mesh strainer over a bowl. This ensures the pieces are not overly wet for coating.
Coat the Chicken
Line up the dipping stations in order: chicken, flour, butter/egg mixture, and breadcrumb mixture. Take each chicken piece and dredge it in the flour, shaking off the excess. Then dip it into the butter/egg mixture, ensuring it’s well-coated. Finally, coat it in the breadcrumb mixture and place it on the prepared wire rack on the baking sheet. Repeat until all the chicken pieces are coated.
Bake the Nuggets
Place the baking sheet on the middle rack in the oven and bake for 20-30 minutes. Turn the nuggets after 10-15 minutes to ensure even browning. The chicken nuggets are done when they’re golden brown, crispy, and cooked through.
Broil for Extra Crispiness (Optional)
If the nuggets are not as crispy as desired after 30 minutes, switch the oven to broil for a few minutes until the coating reaches your preferred crispiness.
Serve and Enjoy
Serve the baked chicken nuggets hot with your favorite dipping sauces. Enjoy!

Notes

Make it extra crispy: Toast the panko breadcrumbs lightly in a dry pan before using them for coating. This will give an extra layer of crunch.
Avoid sogginess: Ensure the chicken pieces are strained well before coating to prevent soggy breadcrumbs.
Dipping sauce options: Serve with ketchup, honey mustard, ranch, or barbecue sauce for a classic pairing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Gluten-free option: Replace all-purpose flour and breadcrumbs with gluten-free alternatives.

Nutrition

Serving Size: 1/4 of recipe
Calories: 450kcal
Sugar: 2g
Sodium: 750mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 35g
Cholesterol: 150mg