Crispy Baked Chicken Parmesan Nuggets
These Crispy Baked Chicken Parmesan Nuggets are everything you love about comfort food – but with a lighter, healthier twist. Coated in a flavorful mixture of breadcrumbs, Parmesan cheese, paprika, and fresh parsley, each bite is golden and crispy on the outside, tender and juicy on the inside. Instead of deep frying, these nuggets are oven-baked until perfectly crunchy, making them ideal for guilt-free snacking or a wholesome family dinner. These nuggets pair beautifully with your favorite dips like marinara, garlic yogurt, or ranch. If you’re looking for a delicious homemade alternative to fast food nuggets, these chicken Parmesan bites will become a go-to in your kitchen.
Why You’ll Love This Recipe
- Crispy without deep frying – Golden crust straight from the oven.
- Kid- and adult-approved – Perfectly bite-sized and packed with cheesy flavor.
- Freezer-friendly – Make a batch and save some for later.
- Simple ingredients – No fancy tools or hard-to-find items.
- Quick to prepare – Ready in under 40 minutes start to finish.
Ingredients You’ll Need
- Chicken breast, cut into nuggets
- Eggs
- All-purpose flour
- Breadcrumbs (panko or regular)
- Grated Parmesan cheese
- Fresh parsley
- Paprika
- dry garlic
- Salt and pepper
How to Make Crispy Baked Chicken Parmesan Nuggets
1. Prep the Chicken
Cut the chicken breast into bite-sized pieces (around 1.5–2 inches). Season with salt, pepper, and your favorite chicken spices.
2. Preheat Oven
Set your oven to 200°C (390°F), top and bottom heat.
3. Make the Crumb Coating
In a mixing plate, combine breadcrumbs, finely grated Parmesan, chopped parsley, dry garlic and paprika.
4. Set Up Dredging Station
Prepare three bowls:
- One with flour
- One with whisked eggs
- One with the breadcrumb-Parmesan mixture
5. Coat the Nuggets
Dip each chicken piece in flour → then egg → then breadcrumb mix. Make sure each nugget is fully coated.
6. Bake
Place on a parchment-lined baking tray. Lightly spray or brush with oil for a crispier finish. Bake for 25 minutes, flipping the nuggets halfway through, or until golden and cooked through. Serve with your favorite dipping sauce — I used ketchup with a sprinkle of fresh parsley.
Tips for the best Crispy Baked Chicken Parmesan Nuggets
- Use panko breadcrumbs for extra crunch.
- Don’t overcrowd the baking tray — it helps the nuggets crisp up.
- For added flavor, try adding garlic powder or Italian herbs to the crumb mix.
- Want extra crispy? Turn on the broiler for the last 1–2 minutes.
FAQ
Can I make these ahead of time?
Yes! You can prep and freeze the coated (uncooked) nuggets. Bake directly from frozen — just add a few more minutes to the cook time.
Can I air fry these nuggets?
Absolutely. Air fry at 200°C (390°F) for 12–15 minutes, flipping halfway through.
What cheese works best?
Parmesan gives a classic savory flavor, but feel free to mix in a little pecorino or cheddar for variety.
What can I serve them with?
Try them with marinara, ranch, garlic yogurt dip, or over a green salad for a lighter option.
Crispy Baked Chicken Parmesan Nuggets
Ingredients
- 600 g 1.3 lb chicken breast fillets
- 2 eggs
- 70 g 2.5 oz breadcrumbs
- 50 g 1.8 oz grated Parmesan
- 10 g 0.35 oz fresh parsley, finely chopped
- 50 g 1.75 oz flour
- 1 tsp paprika
- Salt pepper and dry garlic to taste
- Oil spray or brush for baking
Instructions
- Preheat oven to 200°C (400°F), top and bottom heat.
- Cut the chicken into 4–5 cm (1.5–2 inch) pieces. Season with salt, pepper, or your favorite chicken spice blend.
- Mix the coating: In a bowl, combine breadcrumbs, grated Parmesan, paprika, and finely chopped parsley.
- Prepare the dipping stations: In separate bowls, add flour, beaten eggs, and the breadcrumb mixture.
- Coat the nuggets: Dredge each chicken piece first in flour, then dip in egg, and finally coat in the breadcrumb-Parmesan mixture.
- Bake: Place on a parchment-lined baking tray. Lightly spray or brush with oil for a crispier finish. Bake for 25 minutes, flipping the nuggets halfway through, until golden and cooked through.
- Serve with your favorite dipping sauce — I used ketchup with a sprinkle of fresh parsley.
