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Parmesan Crusted Chicken Nuggets Recipe
Ash Tyrrell

Parmesan Crusted Chicken Nuggets Recipe

I made these nuggets on a busy weeknight, and the whole plate disappeared in minutes. The coating is golden, salty, and loaded with a cheesy crunch. Inside, the chicken stays juicy and tender. I love that they bake in the oven, so there is no messy frying.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts: Lean and mild and they cut into even bite-size pieces.
  • 2 cups panko breadcrumbs: Panko gives the crunch so skip fine regular crumbs.
  • 1/2 cup grated Parmesan: Grate it fresh because pre-shredded cheese often has anti-caking powder.
  • 1/4 teaspoon salt: Season the crumb coating so every bite tastes balanced.
  • 1/8 teaspoon black pepper: Adds a gentle warmth without taking over.
  • 1 tablespoon vegetable oil: Helps the panko brown evenly in the oven.
  • 1/2 cup all-purpose flour: Gives the egg something to cling to.
  • 2 eggs beaten: Works as the glue that holds the crumbs on.

Method
 

  1. Heat your oven to 400°F first. Cut the chicken breasts into bite-size pieces, roughly the same size. Even pieces cook at the same speed, so none dry out.
  2. Spread the panko in a thin layer on a rimmed baking sheet. Bake it for about 5 minutes until lightly golden. This step gives the nuggets a deep, toasty flavor and a rich color.
  3. Move the toasted panko into a shallow dish. Stir in the Parmesan, salt, and pepper. Drizzle in the oil and toss well so every crumb is lightly coated.
  4. Put the flour in one dish and the beaten eggs in another. Keep the panko mix in the third. Line them up in order so you can work fast and keep your hands tidy.
  5. Raise the oven temperature to 450°F. Set a wire rack on the baking sheet and spray it lightly with cooking spray. This keeps the nuggets from sticking and helps the bottoms crisp up.
  6. Work in small batches. Roll each piece in flour and shake off the extra. Dip it in egg, then press it firmly into the panko mix until fully covered.
  7. Place the nuggets on the rack with a little space between them. Bake for 12 to 15 minutes. Flip them halfway through so both sides turn crunchy and golden.
  8. Let the nuggets sit for a couple of minutes after baking. The coating firms up as it cools slightly. Serve them warm with your favorite dip.

Notes

  • I always grate my Parmesan fresh, since it melts into the crumbs and tastes much better.
  • I pat the chicken dry before flouring, because moisture makes the coating slide off.
  • I use one hand for dry coating and the other for wet, so my fingers do not turn into clumps of breading.
  • I press the panko on firmly with my palm, which helps the crust stay put.
  • I leave space between the nuggets on the rack, since crowding makes them steam.
  • I cut one nugget open to check it was cooked through. The juices should run clear.
  • I whisk the eggs well, so no streaks of white are left, and the coating looks smooth and even.
  • I bake the nuggets on the middle oven rack, which gives me the most even browning.
  • I let the chicken sit in the flour for a few seconds before dipping, since this makes the egg grip better.
  • I toss leftover panko mix over any bare spots, so no piece goes into the oven half-covered.
  • For a parmesan chicken nuggets air fryer version, I cook them at 400°F for about 8 to 10 minutes, shaking the basket halfway.