Description
This chicken nugget recipe is life changing! It’s the BEST way to devour crispy chicken nuggets without any of the guilt plus it’s simple, easy and made with pantry friendly ingredients. To make homemade chicken nuggets, the bite-size chicken is briefly marinated in buttermilk, breaded in seasoned, toasted panko then baked to golden perfection that’s so crunchy you won’t believe they’re not fried! These homemade chicken nuggets make a fun snack or an easy weeknight dinner dunked in honey mustard, ketchup, BBQ sauce or ranch alongside mashed potatoes or mac and cheese and a salad. You can also prep the chicken nuggets ahead of time and just bake when ready OR freeze for later so you’re ready for whenever those crunchy cravings strike!
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch cubes)
- 2 cups buttermilk (or DIY in notes*)
- Cooking spray
- 2 cups panko breadcrumbs
- 1 1/2 tsp EACH chili powder, paprika
- 1 tsp EACH onion powder, dried thyme, salt, pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1/4 cup flour
- 2 tablespoons mayonnaise
Instructions
- Add buttermilk and chicken to a freezer bag or bowl. Let chicken marinate at room temperature for 30 minutes or refrigerate up to 12 hours. Meanwhile, toast panko.
- Preheat oven to 400 degrees F. Spread panko into an even onto a baking sheet and spray generously with cooking spray (spray at an angle so the panko doesn’t fly everywhere); toss with your hands, then spray again. Spread panko into an even layer (wiggle baking sheet to level as needed).
- Bake at 400 degrees F for 3 – 5 minutes (check at 3 minutes) until golden. Remove from the oven and stir in all panko breading spices; set aside.
- Set a wire rack over a second baking sheet; spray the rack with cooking spray; set aside.
- Whisk the Batter ingredients together in a large bowl. Strain chicken from buttermilk using a slotted spoon or strainer and add to the batter and stir to evenly coat.
- Use a spider strainer or slotted spoon to scoop up some chicken and shake to remove excess batter. Using your fingers, transfer chicken from strainer to panko so the pieces aren’t touching. Scoop panko over chicken with a clean hand, then press the panko into the chicken. Transfer chicken to prepared baking tray so they aren’t touching. Repeat with remaining chicken.
- Bake chicken at 400 degrees F for 12-16 minutes or until cooked through (temperature registers 165 degrees F with a meat thermometer). Serve with BBQ sauce, honey mustard, ranch, ketchup, sweet and sour sauce etc.
- Prep Time: 40 minutes
- Cook Time: 12 minutes