Mom’s Crispy Baked Chicken Nuggets

Golden oven-baked chicken nuggets with Parmesan, herbs, and crispy homemade coating

When my kids were younger, they wanted to be like everyone else and stop for fast food chicken nuggets.

They had grown up eating the homemade chicken nuggets my mother and I always made, but one shopping trip changed everything.

When we went shopping one day, they insisted on getting chicken nuggets for the return trip home.  We put in our order, picked it up at the drive through window and started the return trip home.  

They each took one bite and immediately realized they weren’t anything like the homemade nuggets they were used to eating.

They were disappointed and barely touched them. In fact, when they tried to feed their barely eaten chicken nuggets to the dog, he sniffed it and walked away.  

That was the last time they ever asked for fast-food chicken nuggets.

After that, homemade was the only kind they wanted—and honestly, I couldn’t blame them.  These nuggets are crisp, flavorful, and made with real ingredients you can trust.

Ingredients: 

3 skinless, boneless chicken breasts or chicken tenders
1 c. seasoned bread crumbs or panko crumbs
1/2 c. Parmesan cheese
2 tsp. parsley
1 tsp. thyme
1 tsp. basil
1 tsp.salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 c. butter, melted or a beaten egg 
Flaky sea salt for topping (Optional)

Directions:

Preheat oven to 400°F.  Lightly grease a baking sheet or line with parchment paper.

Cut chicken into 1 1/2-inch nugget-sized pieces.  Set aside.

In a medium bowl, combine  the bread crumbs, Parmesan cheese, parsley, thyme, basil, salt, garlic kpowder and cayenne pepper.  Mix well. 

In a small saucepan over low heat, melt butter.  (If using egg, beat in a small bowl.)

Dip each chicken piece into melted butter (or egg), letting excess drip off. Coat thoroughly in breadcrumb mixture.  Repeat for a second dip and coating for extra crispiness.

Place nuggets on prepared baking sheet in single layer.

Refrigerate coated nuggets for 1 hour.  (This helps coating stick during baking.)

Bake for 10 minutes. Turn nuggets over.  Bake another 10–12 minutes, or until golden brown and chicken reaches 165°F internally.

Sprinkle lightly with sea salt if desired.

Serve warm.

Tips for Best Success:

• Chill before baking
• Double dip for thicker coating
• Use panko for extra crunch
• Don’t overcrowd pan
• Turn halfway through baking

Variations & Substitutions:

• Use Italian breadcrumbs
• Add smoked paprika
• Use crushed crackers
• Make spicy with extra cayenne
• Use egg instead of butter

Serving Suggestions:

Perfect with:

• Honey mustard
• Ranch dip
• BBQ sauce
• French fries
• Mac and cheese
• Fresh fruit

How to Store:

• Refrigerate up to 4 days
• Reheat at 375°F for 8–10 minutes
• Freeze cooked nuggets up to 2 months

Frequently Asked Questions:

Can I freeze before baking?
Yes.

Why chill first?
It helps coating stay attached.

Can I air fry them?
Yes—400°F for 10–12 minutes.

Butter or egg?
Butter gives richer flavor; egg gives firmer coating.