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Homemade chicken nuggets baked in the oven keep things juicy inside and crunchy outside without all the grease. Super simple to make, they use stuff you’ve probably got in your pantry already, plus you won't be left with extra cleanup since you skip the frying step. I keep making these for dinner because anytime there’s leftovers, somebody sneaks the rest the next day.
Tasty Ingredients
- All purpose flour: gets things off to a fluffy start—if you sift, it’s even better
- Egg: helps all the breading stick—just crack in a fresh big one
- Salt and pepper: season every layer—grab fine salt and freshly ground pepper if you can
- Paprika: mild warmth and lots of color, go for Hungarian if possible
- Dijon mustard: perks up the marinade with a tang, pick out a creamy smooth jar
- Cayenne pepper: adds little heat—toss some in if you like it spicy
- Panko breadcrumbs: these Japanese flakes up the crunch level big time
- Regular breadcrumbs: classic coating that gives that old-school texture, keep it plain
- Oil: makes crumbs brown up nice—choose a neutral option like canola or grapeseed
- Dried thyme: sprinkle in for earthy flavor—pick green, fragrant leaves
- Garlic powder: brings big taste in a pinch—use fine powder for even coverage
- Onion powder: a sweet smooth background note for the spice mix
- Old Bay seasoning: totally optional, but if you want a nostalgic finish, give it a shake at the end
- Dried oregano: makes it taste like it came from an Italian spot—grab bright green flakes
- Buttermilk: tangy and rich, soaks right in to make the chicken soft—full fat is best if you can swing it
- Boneless chicken breast: pick bright, firm pieces for super easy cutting and the juiciest bites
Easy How-To Steps
- Finish and Serve:
- When they're fresh from the oven, you can shower on Old Bay and dig in with your fave dipping sauce
- Bake to Perfection:
- Slide nuggets onto the rack and bake for 12 minutes—look for browned outsides and check with a food thermometer for 165°F to be safe
- Arrange on Rack:
- Set your crumb-coated chicken chunks with space between each on the wire rack, so the hot air gets every edge crispy
- Coat with Breadcrumbs:
- Press chicken pieces all over in the seasoned crumbs so they come out totally covered—forks keep your hands clean
- Mix in Egg and Flour:
- Take the marinated chicken, toss with a beaten egg and the flour till all pieces are evenly sticky and ready for those breadcrumbs
- Prepare for Baking:
- Fire up your oven to 375°F and put a wire rack on a big tray for air flow and max crunchiness
- Spice and Cool The Crumbs:
- Once your breadcrumbs cool off a bit, mix in thyme, oregano, garlic, onion powders, paprika, cayenne, and a bit of salt so they taste awesome every time
- Toast The Breadcrumbs:
- In a pan, warm oil, then toss in both panko and regular breadcrumbs—stir till dark golden, then pull them off quick so they don’t go bitter
- Mix the Buttermilk Brine:
- Grab buttermilk, whisk with Dijon, paprika, pepper, and salt until smooth—let those chicken bites soak awhile in the fridge, anywhere from an hour to a whole day
- Prep and Cut Chicken:
- Dice chicken breasts into small, even pieces—this way they cook just right and stay moist
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Buttermilk makes this whole thing work—each piece soaks up flavor and never dries out. Even the fussy eaters in my house go wild and keep grabbing extras before I can even get them off the tray.
Keeping It Fresh
Let nuggets cool down, then toss them in a sealed container—they’re good in the fridge for up to 3 days. Got extra? Line up uncooked, breaded pieces on a tray, freeze until hard, move to a bag, then bake them right out of the freezer (just give them a few more minutes in the oven).
Swaps and Substitutes
Try boneless thighs if you want richer flavor. For no gluten, just reach for your favorite gluten free breadcrumbs and flour. No buttermilk? Stir some lemon juice into regular milk and let it sit a little—it works in a pinch.
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Fun Ways to Serve
Dunk these in ranch, ketchup, or whip up some honey mustard. They're fun next to carrot and celery sticks, or stack on a big platter for a party. Leftover nuggets? Chop for a salad or squish into a sandwich with slaw for an easy lunch.
Story and Origins
Nuggets like these blend American diner goodness with Japanese fried cutlet inspiration. Using both panko and regular breadcrumbs gives awesome crunch, while baking keeps things light and updated for today’s crowd.
Frequently Asked Questions
- → How can I make the chicken stay juicy?
Letting the chicken soak in buttermilk gives you moist, tender bites even after baking.
- → How do you get that extra crunch?
Quickly crisping up both kinds of breadcrumbs in oil before dunking the chicken keeps them super crunchy and golden.
- → What's the ideal marinating time?
An hour works well, but if you've got time, overnight marinating ups the flavor even more.
- → Can I use my own seasonings?
Totally, swap in oregano, parsley, or any seasonings you love. Just don't worry about losing that crispy bite.
- → Do I have to turn the nuggets in the oven?
Skip flipping if you're using a rack. Air hits every side so they cook up evenly and crisp up great.