Approved by Michaelangelo Larive, OurCheff
Golden, crunchy chicken nuggets with no fryer, thanks to pre-toasted panko and parmesan. Serve them with a honey-yogurt dip that kids actually want to dunk in.
20 minPrep
16 minCook
40 minTotal
4 (to 10)Servings
At a glance
- Diet: Picky eaters, Kid-friendly, High-protein, Freezer-friendly (Contains wheat, egg and milk.)
- Estimated per serving: 440 calories, 49 g protein, 21 g carbs, 16 g fat
- Equipment: Large rimmed sheet pan + oven-safe wire rack, Skillet, 3 shallow bowls (breading station), Instant-read thermometer
Step-by-step photos
2Step 2
Toast the panko: heat 1 tbsp olive oil in a skillet over medium heat, add the panko and stir constantly 3–4 minutes, until evenly light golden. Tip it into a shallow bowl, cool 5 minutes, then stir in the parmesan, garlic powder, paprika and ¼ tsp salt.
3Step 3
Set up a breading station: flour mixed with ¼ tsp salt in one bowl, beaten eggs in a second, the panko mix in the third. Season the chicken with the remaining ¼ tsp salt.
4Step 4
Working in small batches, toss the chicken in flour and shake off the excess, dip it in egg and let it drip, then press it firmly into the panko on all sides. Set the pieces on the rack, not touching.
5Step 5
Mist the tops lightly with oil spray. Bake 14–17 minutes, until golden and 165°F in the center of the largest piece. No need to flip.
The full ingredient list and every step are in the recipe card below.
Chef tips
- The rack matters. Air under the nuggets keeps the bottoms crisp, so no flipping is needed.
- One hand for dry, one hand for wet, so your fingers don’t turn into nuggets.
- Cut pieces the same size so they finish at the same time.
- Freezer batch: freeze breaded, unbaked nuggets on a tray, then bag them. Bake from frozen at 425°F for 20–22 minutes.
Substitutions
- Gluten-free: Use GF panko and a 1:1 gluten-free flour (or just cornstarch).
- Chicken thighs: Juicier and more forgiving. Bake to 175°F.
- Air fryer: Cook at 400°F for 8–10 minutes in a single layer, shaking once.
- Dip: For kids under 1 year, skip the honey and use a little maple syrup or none (see FAQ).
Storage and reheating
Refrigerate cooked nuggets up to 3 days and the dip up to 5 days. Re-crisp in a 400°F oven or air fryer for 5–7 minutes (the microwave makes them soggy). Freeze cooked nuggets up to 2 months.
Crispy Baked Parmesan Chicken Nuggets with Honey-Yogurt Dip
Ingredients
Equipment
Method
- Heat the oven to 425°F. Set a wire rack on a rimmed sheet pan and mist it with oil.
- Toast the panko: heat 1 tbsp olive oil in a skillet over medium heat, add the panko and stir constantly 3–4 minutes, until evenly light golden. Tip it into a shallow bowl, cool 5 minutes, then stir in the parmesan, garlic powder, paprika and ¼ tsp salt.
- Set up a breading station: flour mixed with ¼ tsp salt in one bowl, beaten eggs in a second, the panko mix in the third. Season the chicken with the remaining ¼ tsp salt.
- Working in small batches, toss the chicken in flour and shake off the excess, dip it in egg and let it drip, then press it firmly into the panko on all sides. Set the pieces on the rack, not touching.
- Mist the tops lightly with oil spray. Bake 14–17 minutes, until golden and 165°F in the center of the largest piece. No need to flip.
- While they bake, stir together the yogurt, honey, mustard and salt. Serve the nuggets hot with the dip.
Notes
- The rack matters. Air under the nuggets keeps the bottoms crisp, so no flipping is needed.
- One hand for dry, one hand for wet, so your fingers don’t turn into nuggets.
- Cut pieces the same size so they finish at the same time.
- Freezer batch: freeze breaded, unbaked nuggets on a tray, then bag them. Bake from frozen at 425°F for 20–22 minutes.
- Gluten-free: Use GF panko and a 1:1 gluten-free flour (or just cornstarch).
- Chicken thighs: Juicier and more forgiving. Bake to 175°F.
- Air fryer: Cook at 400°F for 8–10 minutes in a single layer, shaking once.
- Dip: For kids under 1 year, skip the honey and use a little maple syrup or none (see FAQ).
FAQs
How do you make baked nuggets crispy?
Toast the panko first, bake on a wire rack in a hot 425°F oven, and give them a light mist of oil.
Is honey safe for kids?
Honey should not be given to babies under 12 months because of the risk of infant botulism. It’s fine for older kids. For babies, use maple syrup or skip it.
Can I make these ahead?
Yes. Bread and freeze them unbaked, then bake from frozen (see tips). They’re great for busy weeknights.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
Want dinners like this cooked in your own kitchen? Hire a private chef with OurCheff →