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Baked Chicken Nuggets

Baked chicken nuggets. Perfect for freezer stash. These nuggets are crispy on the outside and tender on the inside. 

Servings 3
Author whiteblankspace


  • 1 lb boneless chicken thigh or breast
  • 2 cups cow's milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 2 cups panko bread crumbs
  • 3 tbsp olive oil


  1. Soak chicken in milk. Let it sit in the fridge for 1 hour up to overnight.

  2. Shake the milk off of the chicken and season with salt and pepper. 

  3. Preheat the oven to 400 F. Meanwhile, heat a large pan over high heat. Add olive oil and panko bread crumbs. Toast until slightly browned, stirring constantly.

  4. In a bowl, whisk eggs. Add all-purpose flour and water. Whisk to combine. In a shallow dish, spread toasted panko bread crumbs.

  5. Dip the seasoned chicken pieces into the egg-flour-water mixture. Take out one piece at a time and roll on panko using chopsticks. Place on a parchment-paper-lined baking sheet in a single layer.

  6. Bake for 17~20 minutes based on your oven.