Crispy Baked Chicken Parmesan Nuggets
These Crispy Baked Chicken Parmesan Nuggets are golden, juicy, and full of flavor — made with real Parmesan and baked to perfection. A healthier, easy-to-make alternative to fried nuggets, perfect for dinner or a party snack.
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.
Notes
For extra crispiness, place under the broiler for the last 1–2 minutes.
You can use panko instead of regular breadcrumbs for an even crunchier texture.
Great for meal prep! Store in the fridge for 2–3 days and reheat in the oven or air fryer.