Description

These homemade chicken nuggets are crispy, juicy, and baked to golden perfection. Made with ground chicken, a flavorful panade, and a parmesan-panko crust, they offer a healthier alternative to fried nuggets without sacrificing taste or texture. Perfect for a family-friendly meal or snack, these nuggets are easy to prepare and bake in just over 30 minutes.

Ingredients

Scale

For the Panade and 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

For the Breading

3 Tablespoons melted butter (or canola oil spray)
1 cup Panko breadcrumbs
¼ cup Parmesan cheese, finely grated
2 teaspoons dried parsley

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken nuggets.
Make the Panade: Place the bread in a bowl and pour the milk over it, letting it soak for 2-3 minutes until absorbed. If using breadcrumbs instead of bread, add 1-2 extra tablespoons of milk. Add garlic salt and black pepper, then mix with your hands to form a panade, which ensures the nuggets stay juicy rather than dense.
Mix Chicken and Panade: In a large bowl, combine the ground chicken with the prepared panade. Mix gently with your hands until just combined to avoid overmixing, which can toughen the nuggets. Scoop out tablespoons of the mixture and shape them into nugget forms; set these aside.
Prepare Breading Mix: On a large plate, combine the Panko breadcrumbs, grated Parmesan cheese, and dried parsley. This mixture will form the crispy coating.
Coat Nuggets with Egg and Breading: Brush each side of the chicken nuggets with the whisked egg. Then transfer each nugget to the breading plate and coat thoroughly until fully covered. Place the breaded nuggets on a baking sheet.
Apply Butter for Browning: Brush half of the melted butter over the top of the nuggets to help them develop a golden brown color during baking. For more even browning, place darker nuggets toward the center of the baking sheet and lighter ones toward the edges. Canola oil spray can be used as a substitute but will result in less golden nuggets.
First Bake: Bake the nuggets in the preheated oven for 7 minutes to start cooking through.
Second Butter Application and Bake: Remove the baking sheet and brush the nuggets on both sides with the remaining melted butter. Return the nuggets to the oven and bake for an additional 8 minutes to complete cooking and achieve a crispy crust.
Rest and Serve: Take the nuggets out of the oven and let them rest for a few minutes. This allows juices to redistribute, enhancing juiciness before serving.

Notes

Using a panade made of bread soaked in milk helps keep the nuggets moist and tender.
If substituting fresh bread with Italian breadcrumbs in the panade, add extra milk to compensate for liquid absorption.
Brushing with melted butter enhances browning and flavor but can be substituted with canola oil spray for a lighter option.
Do not overmix the chicken mixture to avoid dense, tough nuggets.
You can tailor the seasoning by adjusting the garlic salt and pepper to taste.