Baked Chicken Nuggets
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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:
Frequently Asked Questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
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.
Baked Chicken Nuggets Recipe
Ingredients
- ½ cup tapioca starch (see notes)
- 2 teaspoons EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 large egg
- 1 lb chicken breasts (cut into nugget-sized pieces)
- Spray olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Whisk together the tapioca starch, garlic powder, onion powder, salt, and pepper in a medium-sized bowl. Whisk the egg in another medium-sized bowl.½ cup tapioca starch, 2 teaspoons EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 large egg
- Drop all the chicken pieces into the bowl with the egg. One at a time pull them out and drop them in the bowl with the tapioca starch, making sure that each piece is completely covered before placing it onto the prepared baking sheet. (Keep one hand for pulling the chicken out of the egg and the other for coating it in the starch.)1 lb chicken breasts
- Spray a little oil over the chicken nuggets, then put them in the oven. Bake for 20 minutes, until they are cooked through. TIP: broiling for the last 5 minutes helps to brown the tops!Spray olive oil
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This is my favourite chicken recipe! The only changes I made were to cut my chicken breasts into large strips and soak them in pickle brine for a bit. I spritz with avocado oil and cook in the air fryer. They freeze beautifully and are so simple to make! I can make and freeze 2kg of strips in 20 minutes. That’s a huge win for me, especially given how tasty they are. Thank you for such a great recipe.
I’m so happy you love the recipe!
Love this recipe 👍❤️
What size pieces should I cut the nuggets?
We make them 1-2 bite sized – about 2 inches.
Thanks for the recipe! Made them today and they were so good and easy to make
So good!! These were super easy to make, and so satisfying. Also my cat tried to steal them so you know they were good. I didn’t have any tapioca flour so used a combo or arrowroot and coconut flour. It worked well.
Is the green stuff on top just parsley? Do you put it on before baking or afterwards? Thanks! I’m making these for dinner tonight.
That’s right. Just for a little color in the pictures. 🙂
Hi! I’m excited to try these for my kids homeschool lunches but want to cook them fresh each time I make them. How long do you bake them when they are cooking from raw frozen?
Thanks!
I usually add about 15 minutes to the time when cooking them from frozen. 🙂
Delicious, thank you! To cook from frozen: In the article you state to add about 15 extra minutes to the baking time, but here you say to add 5 minutes. Which is it?
That was a typo. I add about 15 minutes when cooking them from raw frozen.
How do you think these would turn out to freeze then cook in the air fryer?
I’m so excited to try them!
Yes! We often keep some in the freezer. While I bake mine from frozen, I have no doubt that an air fryer would work just as well – maybe even better!
Greetings from the Netherlands. Thank you for the endless inspiring recipes – you’re all over my meal plan lately :). For how long would you suggest cooking these in the air fryer – not frozen?
I’m so happy to hear you’re finding lots of recipes you like here! While we haven’t tested this recipe in an air fryer, based on other air fryer chicken nugget recipes they should cook in 8-10 minutes at 400 degrees. I hope that helps!
Thanks for the recipe!! I will try it out cause it looks delicious. My boyfriend also loves chicken nuggets -and I can make them for him!:)
Are these Whole30 compliant as well as Paleo? I’m still learning how whole30works but i want to try these!they look delicious and easy.
They are! Just make sure to serve them with a Whole30 approved dipping sauce. 🙂
Awww thank you so much! I’m so happy to hear you like them!!
I tried this and it was amazing, I have been looking for a lighter version of of chicken nuggets for my grand kids.
I added dried oregano and paprika, also I used almond flour instead of tapioca flour. I have used some of your recipes in the past loved them. Keep at it you are good.
I’m so happy to hear it was a hit!
I love this recipe… I’ll try it as soon as I can.
Ciao dall’Italia!
These look amazing……I bet you could do them up and freeze them in a bag for the kids to take out and re-heat. I love your version.