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Crispy Baked Chicken Nuggets (Panko-Crusted)

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs , cut into 1.25-inch nuggets
  • 1.5 cups panko breadcrumbs
  • 2 large eggs , beaten
  • 1/2 cup all-purpose flour
  • 2 tbsp mayonnaise optional, for extra moisture and cling
  • 2 tbsp neutral oil (avocado, canola, or light olive) for tossing panko
  • 1 tsp kosher salt , divided
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika or sweet paprika
  • Cooking spray or a bit more oil for the rack
  • Optional dunkables honey mustard, BBQ sauce, ranch, buffalo sauce

Method
 

  1. Preheat to 425°F (220°C) . Line a sheet pan with foil and place a wire rack on top. Spray or brush the rack with oil. No rack? Use parchment, but flip nuggets halfway.
  2. In a bowl, toss panko with 2 tbsp oil until lightly coated. This ensures even browning. Add a pinch of salt.
  3. Mix flour with 1/2 tsp salt, pepper, garlic powder, onion powder, and paprika . This flavors the crust from the inside.
  4. Beat eggs. For ultra-juicy nuggets, whisk in 2 tbsp mayonnaise . Sounds weird, works magic.
  5. Pat dry and sprinkle with the remaining 1/2 tsp salt . Dry chicken = better adhesion = better crunch.
  6. Dredge chicken in seasoned flour (shake off excess), dip in egg, then press into oiled panko until fully coated. No bald spots.
  7. Arrange nuggets on the rack with some breathing room. Crowding = steaming = sadness.
  8. Bake for 14–18 minutes until the coating is deep golden and internal temp hits 165°F (74°C) . If needed, broil for 1–2 minutes at the end for extra crunch. Watch closely.
  9. Let nuggets sit for 2 minutes to set the crust. Serve with your favorite sauces and a smug grin.