Martha Stewart Baked Chicken Nuggets

Martha Stewart baked chicken nuggets are a crispy, golden dinner with chicken breast, panko and Parmesan that comes together in 30 minutes. Try this easy baked chicken dinner for busy weeknight dinners or a quick family meal with the kids, since it's oven-baked and needs very little oil.

Toast the panko in the oven before you bread anything, because that gives it a deep golden color and a real crunch. Skip it and the coating stays pale and soft after baking.

Martha's version mixes Parmesan and a drizzle of oil straight into the toasted panko, so the crumbs brown without any frying. Baking the nuggets on a greased wire rack lets hot air reach every side, which keeps the bottoms from going soggy.

Martha Stewart Baked Chicken Nuggets

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

Chunks of chicken breast get a flour, egg and toasted panko coating that crisps in a hot oven. The rack keeps air moving underneath, so every side stays crunchy while the inside stays juicy.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
  

• 1 cup panko (Japanese breadcrumbs)
  

• 1/3 cup grated Parmesan
  

• Coarse salt
  

• 1 tablespoon vegetable oil
  

• 1/2 cup all-purpose flour
  

• 3 large eggs, lightly beaten
  

• Cooking spray
  

• Honey Mustard or Spicy Ketchup, for serving (see Cook's Notes below)
  

Directions

• Toast the panko: Preheat the oven to 400°F and cut the chicken into 2-inch pieces. Spread the panko on a rimmed baking sheet and bake for 6 to 8 minutes until golden.
• Season the crumbs: Move the toasted panko to a shallow dish and add the Parmesan and 1/2 teaspoon salt. Drizzle the oil over the top and stir until the crumbs are evenly coated.
• Set up the stations: Put the flour and the beaten eggs in two separate shallow dishes. Then raise the oven temperature to 450°F.
• Prep the rack: Set a wire rack inside a rimmed baking sheet and coat the rack lightly with cooking spray. That lets hot air circulate under the nuggets while they bake.
• Bread the chicken: Working in batches, coat each piece in flour and shake off the excess. Dip it in the egg, then press it into the panko until it sticks, and set it on the rack.
• Bake the nuggets: Bake for 12 minutes, flipping the nuggets halfway through. They are done when the chicken is cooked through and the coating is crisp.
• Serve with sauce: Serve the nuggets hot with honey mustard or spicy ketchup. For a quick honey mustard, stir 3 tablespoons Dijon into 2 tablespoons each of mayonnaise and honey.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, ThermoPro instant-read thermometer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make the spicy ketchup for dipping?

Mix 1/4 cup ketchup with 3 tablespoons Sriracha or another spicy chili sauce and 2 tablespoons mayonnaise. It takes about a minute and gives the nuggets a sweet, spicy kick.

How long do leftover baked chicken nuggets keep?

Store them in an airtight container in the fridge for up to 3 days. Reheat on a rack in a 400°F oven for about 8 minutes, since the microwave makes the coating soft.

Can I bread the nuggets ahead of time?

You can bread them up to an hour ahead and keep them on the rack in the fridge. Any longer and the coating starts to turn gummy, so bake them soon after.

Can I make these without a wire rack?

A rack works best, but you can bake the nuggets on a baking sheet lined with parchment. Flip them once during baking, and expect the bottoms to be a little less crisp.

What is the most common mistake with baked nuggets?

Skipping the toasting step for the panko is the big one, because untoasted crumbs bake up pale and soft. Crowding the rack is the other, since pieces that touch steam instead of crisp.