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–+ servings
5 from 3 votes

Baked Chicken Nuggets

Author: Nicole Maguire
Servings: 4 servings
Calories: 414kcal
These Baked Chicken Nuggets are crispy on the outside, juicy on the inside, and made with simple, real ingredients. They’re freezer-friendly, kid-approved, and bake straight from frozen – no frying or flour-egg-crumb mess. Serve with homemade sweet and sour dipping sauce for the ultimate fakeaway dinner.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

SWEET AND SOUR DIPPING SAUCE

  • 125 ml pineapple juice
  • 2 tbsp honey
  • 1 tbsp tomato ketchup
  • 2 tsp all-purpose soy sauce
  • 2 tsp apple cider vinegar
  • ¼ tsp mustard powder
  • 1½ tsp cornflour (cornstarch), combined with 2 tsp water

COATING

  • 75 g panko breadcrumbs
  • 20 g finely grated parmesan
  • 1 tsp sweet paprika, don’t skip this as it adds a beautiful colour!
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper

CHICKEN

  • 500 g minced (ground) chicken
  • 1 egg
  • 30 g panko breadcrumbs
  • 2 tbsp plain (all-purpose) flour
  • 1 tsp all-purpose soy sauce
  • 1 tsp onion powder
  • ½ tsp freshly grated garlic, can be substituted with ½ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • ½ tsp sea salt flakes
  • olive oil spray

Instructions

  • Make the sweet and sour sauce – Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder into a small saucepan with the heat off (this stops the ingredients from splattering). Turn the heat to medium and stir to combine. Bring to a gentle simmer and add the cornflour and water mixture. 
  • Simmer, stirring often, for 2–3 minutes or until the sauce starts to thicken slightly. Remove from the heat. Set aside to cool completely and thicken. 
  • Make the coating – Combine all the coating ingredients in a large bowl. 
  • Preheat the oven to 190°C (375°F) (170°C/350°F fan-forced). (See note 1 for pan-frying and air fryer methods.) 
  • Prepare the chicken – Place the chicken mince, egg, breadcrumbs, flour, soy sauce, onion powder, garlic, salt and pepper in a bowl. Using clean hands, mix until well combined.
  • Coat the nuggets – Toss 1 level tablespoon of the chicken mixture into the breadcrumb mixture, shaping into a nugget as you turn it in the crumbs to coat. Press gently to help the crumbs stick. Place on a baking tray lined with baking (parchment) paper. 
  • Bake – Spray the nuggets liberally with oil. Bake for 15–18 minutes or until golden and cooked through, turning once halfway through and spraying with more oil. 
  • Serve – Serve the chicken nuggets with the sweet and sour dipping sauce. 

Notes

Note 1 – Pan-frying and air fryer cooking methods
Pan-fry: Heat ¼ cup (60 ml) of light olive oil (or avocado oil, canola/rapeseed oil or vegetable oil) in a large non-stick frying pan over medium heat. Add the nuggets in a single layer and cook for 3–4 minutes on each side or until golden and cooked through. Transfer to a plate lined with a paper towel. Repeat with the remaining nuggets. 
Air fry: Preheat the air fryer to 190°C (375°F) for 5 minutes. Lightly spray the air fryer basket with oil. Arrange the nuggets in a single layer, spray generously with oil and air fry for 8 minutes. Turn the nuggets, spray again and air fry for a further 5–7 minutes or until golden and cooked through.

MAKE AHEAD

Raw chicken nuggets – Chicken nuggets can be made ahead of time and frozen raw. Layer in an airtight container between sheets of baking (parchment) paper, finishing with a layer of baking paper. Freeze for up to 2 months.
To cook from (raw) frozen:
  • Air fryer – 190°C (375°F) for 18–20 minutes or until golden and cooked through, turning halfway through cooking.
  • Oven – 190°C (375°F) (170°C/350°F fan-forced) for 20–25 minutes or until golden and cooked through, turning halfway through cooking.
Sweet and sour sauce – The dipping sauce can be made ahead of time. Store in an airtight container for up to 5 days in the fridge. To reheat, warm gently in a small saucepan over low heat, or microwave in 10–15 second bursts until loosened, if needed.

LEFTOVERS

Cooked chicken nuggets – 
Fridge: Refrigerate in an airtight container for up to 3 days.
Reheat (cooked, refrigerated):
  • Air fryer – 180°C (350°F) for 5–7 minutes or until hot and crisp.
  • Oven – 190°C (375°F) (170°C/350°F fan-forced) for 8–10 minutes or until heated through.
  • Pan-fry – Heat 1 tablespoon of olive oil in a pan over medium heat and cook the nuggets for 2–3 minutes on each side until warmed through and crisp.. 
Freezer: Freeze cooked, cooled nuggets between sheets of baking (parchment) paper in an airtight container for up to 2 months.
Reheat (cooked, frozen):
  • Air fryer – 180°C (350°F) for 10–12 minutes or until hot and crisp, turning halfway through.
  • Oven – 190°C (375°F) (170°C/350°F fan-forced) for 15–18 minutes or until heated through.
Sweet and sour dipping sauce – See Make Ahead instructions above.
Nutrition Facts
Baked Chicken Nuggets
Amount per Serving
Calories
414
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
153
mg
51
%
Sodium
 
1263
mg
55
%
Potassium
 
830
mg
24
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
30
g
60
%
Vitamin A
 
382
IU
8
%
Vitamin C
 
4
mg
5
%
Calcium
 
119
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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