Baked Chicken Nuggets
The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!
REASONS TO MAKE BAKED CHICKEN NUGGETS
- Chicken nuggets are a crowd favorite. Not only are these toddler, kids, and teens-pleasers but grown ups will love these too.
- Completely baked start to finish. The secret? These bad boys are baked on a cooling rack using cornflake crumbs, letting them get nice and crisp all around.
- Super flexible recipe. Chicken breasts or thighs can be used, served warm from the oven with all of your favorite dippers.
- Freezer-friendly. This is a great recipe to double or triple as needed for freezing, perfect for a quick family favorite meal for weeks to come.
TIPS AND TRICKS FOR SUCCESS
- Use white or dark meat. Chicken breast, tenders and thighs will all work well here.
- Cornflake crumbs are key. Cornflake crumbs are not only easy to make but the crumbs also give the chicken nuggets a far more superior crust than breadcrumbs – much more crispy, crunchy and flavorful.
- Don’t skip the cooling rack. The cooling rack is one of the best kept secrets for baking chicken. This helps elevate the chicken pieces, allowing for better air circulation, resulting in even cooking and a more consistent golden brown crispy, crunchy coating.
- Freeze before baking. This will preserve the texture and prevent sogginess. Label, date and freeze up to 1 month.
FREEZING AND STORAGE
Storage
Leftover chicken nuggets can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat in the oven at 375°F in a single layer to ensure even cooking until warmed through, about 10-15 minutes.
Freeze before baking
Place the chicken nuggets on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the chicken nuggets to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To reheat, thaw overnight in the fridge and bake as directed, reaching an internal temperature of 165°F.
MORE CHICKEN RECIPES
- Oven Fried Chicken with Honey Mustard Glaze
- Parmesan Lemon Chicken
- Nashville Hot Chicken
- Sheet Pan Chicken Parmesan
- Easy Chicken Shawarma
TOOLS FOR THIS RECIPE
Cooling rack
Baking sheet
BAKED CHICKEN NUGGETS: FREQUENTLY ASKED QUESTIONS
Cornflake crumbs can easily be made in a food processor or by adding cornflakes to a gallon Ziploc bag and using a rolling pin to crush the cornflakes until the crumbs have reached an even consistency.
While the cornflake crumbs are key in this recipe for that favorited golden, crisp texture, Panko breadcrumbs can be substituted in a pinch.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! These can be reheated in an air fryer at 400°F in a single layer for 2-4 minutes, flipping halfway, reaching an internal temperature of 165°F.
Yes! Chicken nuggets are very freezer-friendly, and can be frozen prior to baking up to 1 month.
Recipe
Yield: 6 servings
Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Ingredients
Equipment
Cooling Rack
Baking Sheet
Instructions
1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
3. Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflake mixture, pressing to coat.
4. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
5. Place into oven and bake until crisp and cooked through, about 13-15 minutes.
6. Serve immediately.
7. In a medium bowl, whisk together buttermilk and egg.
8. In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
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