How to Make Crispy Baked Chicken Nuggets for Kids
Homemade baked chicken nuggets that are kid-friendly and allergy-friendly? Yes, please! This recipe skips the eggs and dairy but keeps all the crispiness and flavor. Make a big batch to freeze and reheat for quick, wholesome meals.
Ingredients
- 1 pound boneless skinless chicken breasts or tenders, cut into 1½-inch pieces
- ¾ cup whole wheat breadcrumbs - see note for alternatives or homemade tips
- scant ¼ teaspoon salt to lightly season the coating
- ¼ teaspoon pepper for a mild kick
- ½ cup water to help the coating stick during prep
Instructions
- Preheat the oven to 400°F.
- Set a metal cooling rack over a rimmed baking sheet.
- In a wide, shallow bowl, combine the breadcrumbs with salt and pepper. Fill a separate bowl with water.
- Dip each piece of chicken into the water, then coat it in the breadcrumb mixture, pressing gently to help the crumbs stick. Arrange the coated chicken pieces on the prepared rack. Discard any leftover breadcrumbs.
- Bake for 20–25 minutes, until the chicken is cooked through and reaches an internal temperature of at least 165°F.
- Serve warm with ketchup, BBQ sauce, honey mustard, or your favorite dipping sauce.
Notes
Feel free to customize the breadcrumb mixture to suit your taste. This recipe keeps it simple with homemade whole wheat breadcrumbs, salt, and pepper, but you can add Italian seasoning, dried parsley, paprika, chili powder, or garlic powder for extra flavor. A bit of grated Parmesan cheese also makes a great addition.
For extra crispiness, lightly spray the chicken nuggets with oil spray before baking.
For extra crispiness, lightly spray the chicken nuggets with oil spray before baking.