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Crispy baked parmesan chicken nuggets on parchment with small bowls of dipping sauce
Michaelangelo Larive, OurCheff

Crispy Baked Parmesan Chicken Nuggets with Honey-Yogurt Dip

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.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Nuggets
  • 1 1/2 lb boneless, skinless chicken breasts cut into 1–1½-inch pieces
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil for toasting panko
  • 1/2 cup finely grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp sweet paprika
  • 3/4 tsp fine sea salt divided
  • 1/3 cup all-purpose flour
  • 2 large eggs beaten
  • 1 olive oil spray a light coating
Honey-yogurt dip
  • 1/2 cup plain whole-milk Greek yogurt
  • 1 tbsp honey
  • 1 tsp Dijon or yellow mustard
  • 1 pinch of salt

Equipment

  • Large rimmed sheet pan + oven-safe wire rack
  • Skillet
  • 3 shallow bowls (breading station)
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F. Set a wire rack on a rimmed sheet pan and mist it with oil.
  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.
    Golden toasted panko and parmesan in a cast-iron skillet with a wooden spoon
  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.
    Breading station with bowls of flour, beaten egg wash and golden panko beside a plate of raw chicken pieces
  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.
    Breaded chicken pieces spaced out on a wire rack over a sheet pan
  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.
    Golden baked chicken nuggets on a wire rack fresh from the oven
  6. While they bake, stir together the yogurt, honey, mustard and salt. Serve the nuggets hot with the dip.

Notes

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 & 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.
Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.