Baked Chicken Nuggets

Who said chicken nuggets are bad for you? These baked chicken nuggets skip the deep fryer and preservatives, giving you all the crispy, delicious flavor you love with a lighter twist. I created this recipe for my daughter, but now I’m having a full-on chicken nugget revival of my own. I’ll share 5 tips for perfect nuggets every time.

Before developing this recipe, the last time I’d eaten chicken nuggets was probably sometime in my teens. Then my daughter went through a full-on nugget phase (very relatable), and I wanted a version of her favorite comfort food that wasn’t store-bought or fried — without losing what makes nuggets so good in the first place.

After the first batch, I realized these weren’t just for kids. Crispy on the outside, tender and juicy inside, and perfectly seasoned, I found myself eating half the tray straight from the pan. Now I keep a stash of these baked chicken nuggets in the freezer at all times. They’re easy to make, totally worth the extra steps over opening a bag, and freezer-friendly so I can cook them whenever the craving hits. It’s my favorite way to bring back a childhood classic with ingredients I feel really good about.

Baked chicken nugget ingredients

The nice thing about making homemade chicken nuggets is that you control exactly what goes into them. There are no scary or hard to pronounce ingredients. You only need four kitchen staples to make these:

Chicken: I cut up chicken breasts, but you could easily substitute chicken tenders. Boneless thighs give these nuggets even more flavor.
Egg: This is what helps the breading stick. If there is an egg allergy in your family, a little oil or some milk works, too.
Starch: I opt for tapioca starch as it’s paleo and grain-free. Potato starch, cornstarch, and rice flour all work just as well. You can even use all-purpose flour.
Spices: Onion powder, garlic powder, salt, and pepper give the chicken nuggets the right amount of flavor. Cayenne is nice if you want to add a hint of heat.

Raw chicken pieces in a white bowl, marinating in a yellowish liquid mixture on a light gray surface—perfect for making flavorful Baked Chicken Nuggets. - 2

A hand coats raw chicken pieces in flour inside a white bowl, preparing them for delicious Baked Chicken Nuggets. - 3

Tips for making crispy and juicy chicken nuggets

Cut of chicken : Chicken breast is lean and perfect for nuggets – if you prefer a juicier cut, opt for chicken thighs. It works just as well for this recipe!
Coat well: The coating will help create a crispy layer, so be sure to make sure the tapioca starch mixture covers the chicken piece well for the best texture.
Oil choice : I like to use olive oil or avocado oil – they both have a high smoke point, meaning they’ll crisp up well.
Oven temperature: I go for 425 degrees Fahrenheit as the higher temperature will get nice, golden, crispy nuggets with out drying out the chicken.
Broil finish : If you like your nuggets golden brown and really crispy, broil the nuggets for the last 5 minutes of the cooking process.

How to freeze these chicken nuggets

There are few better things than coming home starving, remembering you’re a domestic rockstar, and having dinner waiting for you to pull out of the freezer and pop into the oven. These nuggets are the best for meal prep.

Make the chicken nuggets (but don’t bake them).
Pop the nuggets (on the parchment-lined baking sheet) into your freezer.
Let them freeze, then put them into a resealable freezer bag.
When ready to eat them, put them back on a tray and into your oven. Add about 15 minutes to the baking time.

That’s it! It’s super easy to make a big batch and save some for later.

Close-up of golden-brown, breaded Baked Chicken Nuggets garnished with chopped herbs, served alongside a creamy dipping sauce. - 4

Close-up of golden-brown, crispy battered fish pieces and baked chicken nuggets garnished with chopped parsley on a baking tray. - 5

What to serve with homemade chicken nuggets

When lunch or dinner needs to be on the table stat, I will often keep the side easy and quick roast some vegetables tossed in a little oil and salt. Here are a few other simple ideas:

Honey Roasted Carrots
Sesame Garlic Miso Butter Mushrooms
Irish Cheddar Cauliflower
Greek Salad
Crispy Carrot Fries

Dipping sauce ideas

It’s hard to go wrong with classic nugget dips like ketchup, BBQ sauce, honey mustard, ranch dressing, or mustard. My childhood favorite was an equal parts mix of honey and mayonnaise (not Miracle Whip!) which we creatively called Honey Mayo Sauce. Here are a few other ideas to kick it up a notch:

Easy Guacamole
Roasted Caramelized Onion Dip
Pesto Hummus
Creamy Avocado Sauce
Emerald Isle Dipping Sauce

Can I make these air fryer chicken nuggets?

Absolutely! They crisp up well in the air fryer. Cooking time may vary, but these chicken nuggets are great when cooked in an air fryer!

Can I use another cut of chicken?

Yes! While chicken breast is lean and works well for nuggets, you can also use chicken thighs for a juicier option. Just cut them into nugget-sized pieces, and they’ll work perfectly.

How do you store leftover chicken nuggets?

Once cooled to room temperature, transfer them to an airtight container and refrigerate for up to 3 days. I prefer to reheat them in the oven or air fryer rather than in the microwave, which can make them slightly soggier. You can also freeze them for up to 3 months.