Homemade Baked Chicken Nuggets
Tender chicken breast pieces coated in egg and breadcrumbs, baked crispy without deep-frying. Perfect for kids—and anyone who loves crunchy, golden bites.
- Time
- 35 min
- Serving
- 344 kcal
- Ingredients
- ≈ $1.16
- Protein
- 35 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
- 2 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 3 Breadcrumbs 25 g
- 4 Wheat flour 10 g
- 5 Paprika to taste
- 6 Salt 1 g
- 7 Sunflower oil 4 ml
- 8 Ketchup 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken1 breast into 3×4 cm (1.5 cm thick) pieces, season with salt.
Set up three bowls: flour mixed with a pinch of paprika; beaten egg (whisked with a fork); breadcrumbs.
Dredge each piece in flour, dip in egg, then coat evenly in breadcrumbs, pressing lightly.
Arrange on a parchment-lined baking sheet, lightly drizzle with oil—this keeps the coating golden.
Bake at 200°C (390°F) for 18–20 minutes, flipping halfway; serve with ketchup.
Tips
- Why it works
- Press the breadcrumbs firmly so they stick. Otherwise they’ll fall off during baking. Use 120g chicken per portion to avoid drying out.
- Substitutions
- Replace paprika with ½ tsp garlic powder for a milder taste. Use panko breadcrumbs instead of plain for extra crunch.
- Common mistakes
- Overbaking turns them dry; check at 18 minutes. They should be golden and internal temp 63°C (145°F).
- Storing and reheating
- Eat fresh or within 2 days; reheat in a toaster oven at 180°C for 3–4 minutes until crispy again.
- Serve with
- Pair with a simple side salad and extra ketchup for a quick weeknight dinner.
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