Who can resist the crispy, tender bite of chicken nuggets? Baked chicken nuggets offer all the deliciousness of the classic comfort food, but with a healthier twist. Perfectly seasoned and coated for maximum crunch, they make a fantastic option for weeknight dinners, lunchboxes, or even game-day snacking.
Why Choose Baked?
Unlike their fried counterparts, baked chicken nuggets are lighter and easier to prepare. There’s no need for a vat of oil—just pop them in the oven for a golden, crispy finish that’s every bit as satisfying. Plus, baking keeps your kitchen mess-free, making cleanup a breeze.
What Makes Them Irresistible?
The magic of these nuggets lies in their coating. A combination of breadcrumbs and seasonings creates a crunchy exterior, while the chicken inside stays juicy and tender. For extra flavor, a touch of Parmesan cheese or a sprinkle of paprika can be added to the breading. Dip them in your favorite sauces, from honey mustard to barbecue, and they’re an instant crowd-pleaser.
Ingredient Notes
Chicken and Seasoning:
Boneless, Skinless Chicken (Breasts or Thighs): Tender, juicy base for flavorful nuggets.
Ranch Seasoning Mix: Infuses the chicken with a zesty, herby kick.
Cayenne Pepper: Optional, adds a subtle heat to balance the richness.
Coating:
Buttermilk & Egg: Create a sticky base for the crumbs to adhere to while keeping the chicken moist.
Cornflake Crumbs: Deliver a crunchy, golden-brown crust.
Parmesan Cheese: Adds a salty, nutty flavor to the coating.
All-Purpose Flour: Ensures even coating and helps achieve a crisp texture.
Finishing Touch:
Canola Oil: Promotes even browning during baking.
Serving Suggestions
Baked chicken nuggets are versatile and pair well with a variety of sides. Serve them alongside crispy fries, a fresh green salad, or roasted veggies for a balanced meal. For dipping, classic options like ketchup, ranch, or honey mustard work beautifully, or go bold with spicy sriracha mayo or garlic aioli.
Tips for Nugget Success
Cut chicken evenly: Uniform pieces ensure even cooking and prevent some nuggets from drying out.
Double-coat for extra crunch: Dip the chicken in flour, then egg, then breadcrumbs for a thick, crispy layer.
Don’t overcrowd the pan: Arrange the nuggets with space in between so they crisp up evenly.
Baked chicken nuggets are the perfect blend of comfort and convenience, offering a healthier alternative to the fast-food favorite. With their golden coating and tender interior, they’re sure to win over kids and adults alike—whether served as a meal or a snack.
Baked chicken nuggets
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch chunks
- 1 Tbsp Ranch Seasoning and Salad Dressing Mix
- Kosher salt and freshly ground black pepper to taste
- 1 cup buttermilk
- 1 large egg
- 1 ½ cups cornflake crumbs
- ⅓ cup freshly grated Parmesan
- 3 Tbsp canola oil
- ¼ tsp cayenne pepper opt
- ¾ cups all-purpose flour
Instructions
- Heat your oven to 425°F and get your setup ready by spraying a cooling rack with nonstick spray and placing it over a baking sheet. Set it aside for later.
- In a large bowl, toss the chicken with Ranch seasoning, cayenne pepper, and a pinch of salt and pepper. Let it sit and soak up the flavors for at least 30 minutes.
- For the buttermilk mix, whisk together buttermilk and an egg in a medium bowl until smooth.
- For the cornflake coating, combine cornflake crumbs, Parmesan, and a drizzle of canola oil in another large bowl. Add salt and pepper to taste.
- Now, it’s coating time! Take each piece of chicken, roll it in flour, dip it into the buttermilk mix, and finally coat it in the cornflake mixture, pressing to make sure it sticks.
- Arrange the coated chicken in a single layer on your prepared rack, and give it a light spray of nonstick spray. Bake for 13-15 minutes, or until the chicken is golden, crispy, and cooked through.
- Serve hot and enjoy!
Save this recipe on Pinterest and share it with friends!
