Description
These homemade chicken nuggets are crispy, juicy, and flavorful, perfect for a quick and satisfying meal. Made with ground chicken and a moist panade, they achieve a golden brown exterior by baking in the oven with a delicious Parmesan and panko breadcrumb coating. An easy recipe that’s great for both kids and adults.
Ingredients
Chicken Mixture
- 1 lb. ground chicken
- 3 Tablespoons milk
- 1 slice bread (or 1/4 cup Italian breadcrumbs)
- ¾ teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 egg (whisked)
Breading
- 1 cup Panko breadcrumbs
- ¼ cup Parmesan cheese (finely grated)
- 2 teaspoons dried parsley
Topping
- 3 Tablespoons melted butter (or canola oil spray)
Instructions
- Preheat Oven. Preheat your oven to 375 degrees Fahrenheit to prepare for baking the nuggets.
- Prepare Panade. Place the bread in a bowl and pour the milk over it, allowing it to soak for 2-3 minutes to soften. If you use breadcrumbs instead of bread, add an extra 1-2 tablespoons of milk. Then season with garlic salt and black pepper and mix together with your hands to form a panade that keeps the nuggets moist.
- Combine Chicken and Panade. In a large bowl, add the ground chicken and the panade then gently mix by hand until just combined to avoid dense nuggets. Scoop tablespoon-sized portions and shape into nugget shapes, then set aside.
- Prepare Breading Mixture. On a large plate, combine the panko breadcrumbs, Parmesan cheese, and dried parsley. Set aside.
- Coat Nuggets with Egg. Brush each nugget on both sides with the whisked egg to help the breading stick properly.
- Bread the Nuggets. Transfer the egg-coated nuggets to the breadcrumb mixture and coat each nugget thoroughly and evenly. Place the breaded nuggets on a baking sheet.
- Add Butter for Browning. Brush half of the melted butter over the tops of the nuggets to encourage golden browning during baking. If some nuggets are darker, place them in the center of the sheet for even cooking.
- Bake First Stage. Bake the nuggets in the preheated oven for 7 minutes until slightly firm.
- Add More Butter and Bake Again. Remove the nuggets, brush both sides again with the remaining melted butter, then bake for an additional 8 minutes to achieve a crisp, golden crust.
- Rest and Serve. Remove the nuggets from the oven and let them rest for a few minutes before serving for the best texture and flavor.
Notes
- Using a panade (bread soaked in milk) keeps the nuggets juicy versus dry and dense.
- Can substitute canola oil spray for melted butter, but butter yields a better golden color and flavor.
- If using breadcrumbs instead of bread for the panade, add 1-2 more tablespoons milk to maintain moisture.
- Don’t overmix the chicken and panade to avoid tough nuggets.
- Place darker nuggets in the middle of the pan during baking to even out cooking.
