Baked Chicken Nuggets

Crispy, juicy and made with real ingredients – the ultimate homemade, baked chicken nuggets.

If there’s one thing I want at 5 pm, it’s a dinner I can feel genuinely good about feeding my family, which I know they’ll enjoy – and these Baked Chicken Nuggets are exactly that. No mystery ingredients, no mile-long list of things to buy. Just simple, real ingredients I almost always have in the pantry and fridge.

I love keeping a batch of these nuggets in the freezer because it means I’ve always got a backup plan. On those huge days where I just want to throw something in the oven and call it done, I can grab them frozen and they bake beautifully – no thawing, no fuss. Add some fries or a quick salad, slice up a cucumber (because my kids think cucumbers complete every meal), and dinner just … happens. It’s peaceful. It’s calm. It’s the rare night where nobody complains. 

These nuggets are equally brilliant when hubby and I want to cook something a bit more “grown up” for us, and we need a reliable, kid-approved option for the little ones. These nuggets save us every single time.

And I should admit – I tested this recipe an embarrassing number of times. There was one day I had ten different nugget variations lined up on the bench. The kids were taste-testing like tiny MasterChef judges. I didn’t stop until we found the one that ticked every box: delicious, simple, minimal steps (no flour-egg-crumb assembly line, and I promise you won’t miss it), and absolutely no pan-frying required.

And because my kids love anything that feels like takeaway, I’ve paired these with a sweet and sour dipping sauce they adore. It’s our healthier, homemade version of their favourite sauce, and I love that I know exactly what’s in it.

If you’re after a recipe that’s simple, freezer-friendly and budget-friendly, this is one worth adding to your rotation.

How do I make Baked Chicken Nuggets crispy in the oven?

The secret is a light spray of oil and baking at a high temperature so the panko crumbs turn golden without drying out the chicken. Turning the nuggets halfway through cooking and spraying again helps them crisp up evenly. You’ll get that crunchy, takeaway-style coating without any frying. Don’t skip the sweet paprika though – this what gives the nuggets their golden colour.

Can I use an air fryer to cook these chicken nuggets?

Yes – air fryer chicken nuggets get extra crispy in less time! Air fry at 190°C (375°F) for 8 minutes, flip, spray again with oil, and cook for 5–7 more minutes. They should be golden and cooked through. This is the quickest method and perfect for after-school chaos.

Can I freeze homemade chicken nuggets?

Absolutely. These nuggets freeze well both raw and cooked, and they hold their shape. Freeze between layers of baking (parchment) paper for easy separation. Cooked nuggets reheat to crisp perfection in the oven or air fryer, and raw nuggets can be baked or air fried straight from frozen. See the recipe below for full details. 

Can I make these chicken nuggets gluten-free?

Yes – simply swap the panko breadcrumbs for gluten-free panko and use gluten-free plain (all-purpose) flour. You will also need to use gluten-free soy sauce or tamari (instead of regular soy) and make sure the mustard powder and onion powder you use are also gluten-free.

Can I make these chicken nuggets dairy-free?

Yes – leave out the parmesan in the coating. Add an extra tablespoon of panko or ½ teaspoon of onion powder for extra flavour.

Which minced (ground) chicken is best for homemade chicken nuggets?

Chicken mince with a little fat content works best – it keeps the nuggets juicy. Lean mince will still work but may be slightly firmer. You can also swap for turkey mince (milder flavour) or pork mince (juicier, slightly richer).

What can I serve with Baked Chicken Nuggets?

This is where nuggets shine as they are so versatile. Try serving them with:

• Homemade oven fries or wedges. 
• A quick salad – lettuce, cucumber, tomatoes, grated carrot with ranch or my simple salad dressing.
• Steamed broccolini (tenderstem broccoli), peas or corn.
• Rice bowls – nuggets + rice + cucumber + sweet and sour dipping sauce.
• Wraps – tuck nuggets into a tortilla with lettuce, cheese and mayo.
• Lunchbox option – cold nuggets with ketchup on the side. 

Can I skip the sweet and sour dipping sauce?

Of course. These pair beautifully with ketchup, aioli, ranch, BBQ sauce, honey mustard dipping sauce, or even plain yoghurt mixed with a squeeze of lemon. The sweet and sour sauce is included because it’s my kids’ favourite and tastes like a healthier version of their favourite takeaway dip.

Why don’t these nuggets use the dredge method (flour-egg-crumb)?

Because they don’t need it and I wanted to make this recipe as easy as possible. The chicken mixture is naturally sticky, so the panko clings perfectly without the mess. One bowl, no assembly line, no hands glued together with batter! 

If you enjoyed Baked Chicken Nuggets, I think you’ll love:

Crispy Baked Chicken Tenders Recipe
Baked Garlic Parmesan Chicken Tenders Recipe
Chicken Quesadillas Recipe
Freezer-friendly Chicken Schnitzel Recipe
Chicken Caesar Smash Tacos Recipe

Baked Chicken Nuggets

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These Baked Chicken Nuggets are crispy on the outside, juicy on the inside, and made with simple, real ingredients. They’re freezer-friendly, kid-approved, and bake straight from frozen – no frying or flour-egg-crumb mess. Serve with homemade sweet and sour dipping sauce for the ultimate fakeaway dinner.

• Total Time: 35–40 minutes
• Yield: 4 servings 1x

Ingredients

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SWEET AND SOUR DIPPING SAUCE

• ½ cup (125 ml) pineapple juice
• 2 tbsp honey
• 1 tbsp tomato ketchup
• 2 tsp all-purpose soy sauce
• 2 tsp apple cider vinegar
• ¼ tsp mustard powder
• 1½ tsp cornflour (cornstarch), combined with 2 tsp water

COATING

• 1¼ cups (75 g) panko breadcrumbs
• ¼ cup (20 g) finely grated parmesan
• 1 tsp sweet paprika (don’t skip this as it adds a beautiful colour!)
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN

• 500 g (1 lb) minced (ground) chicken
• 1 egg
• ½ cup (30 g) panko breadcrumbs
• 2 tbsp plain (all-purpose) flour
• 1 tsp all-purpose soy sauce
• 1 tsp onion powder
• ½ tsp freshly grated garlic (can be substituted with ½ tsp garlic powder)
• ¼ tsp freshly cracked black pepper
• ½ tsp sea salt flakes
• Olive oil spray

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Instructions

1. Make the sweet and sour sauce – Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder into a small saucepan with the heat off (this stops the ingredients from splattering). Turn the heat to medium and stir to combine. Bring to a gentle simmer and add the cornflour and water mixture. 
2. Simmer, stirring often, for 2–3 minutes or until the sauce starts to thicken slightly. Remove from the heat. Set aside to cool completely and thicken. 
3. Make the coating – Combine all the coating ingredients in a large bowl. 
4. Preheat the oven to 190°C (375°F) (170°C/350°F fan-forced). (See note 1 for pan-frying and air fryer methods.) 
5. Prepare the chicken – Place the chicken mince, egg, breadcrumbs, flour, soy sauce, onion powder, garlic, salt and pepper in a bowl. Using clean hands, mix until well combined.
6. Crumb the nuggets – Toss 1 level tablespoon of the chicken mixture into the breadcrumb mixture, shaping into a nugget as you turn it in the crumbs to coat. Press gently to help the crumbs stick. Place on a baking tray lined with baking (parchment) paper. 
7. Bake – Spray the nuggets liberally with oil. Bake for 15–18 minutes or until golden and cooked through, turning once halfway through and spraying with more oil. 
8. Serve – Serve the chicken nuggets with the sweet and sour dipping sauce. 

Notes

Note 1 – Pan-frying and air fryer cooking methods

Pan-fry: Heat ¼ cup (60 ml) of light olive oil (or avocado oil, canola/rapeseed oil or vegetable oil) in a large non-stick frying pan over medium heat. Add the nuggets in a single layer and cook for 3–4 minutes on each side or until golden and cooked through. Transfer to a plate lined with a paper towel. Repeat with the remaining nuggets. 

Air fry: Preheat the air fryer to 190°C (375°F) for 5 minutes. Lightly spray the air fryer basket with oil. Arrange the nuggets in a single layer, spray generously with oil and air fry for 8 minutes. Turn the nuggets, spray again and air fry for a further 5–7 minutes or until golden and cooked through.

MAKE AHEAD

Raw chicken nuggets – Chicken nuggets can be made ahead of time and frozen raw. Layer in an airtight container between sheets of baking (parchment) paper, finishing with a layer of baking paper. Freeze for up to 2 months.

To cook from (raw) frozen:

• Air fryer: 190°C (375°F) for 18–20 minutes or until golden and cooked through, turning halfway through cooking.
• Oven: 190°C (375°F) (170°C/350°F fan-forced) for 20–25 minutes or until golden and cooked through, turning halfway through cooking.

Sweet and sour sauce – The dipping sauce can be made ahead of time. Store in an airtight container for up to 5 days in the fridge. To reheat, warm gently in a small saucepan over low heat, or microwave in 10–15 second bursts until loosened, if needed.

LEFTOVERS

Cooked chicken nuggets – 

Fridge: Refrigerate in an airtight container for up to 3 days.

Reheat (cooked, refrigerated):

• Air fryer: 180°C (350°F) for 5–7 minutes or until hot and crisp.
• Oven: 190°C (375°F) (170°C/350°F fan-forced) for 8–10 minutes or until heated through.
• Pan-fry: Heat 1 tablespoon of olive oil in a pan over medium heat and cook the nuggets for 2–3 minutes on each side until warmed through and crisp.. 

Freezer: Freeze cooked, cooled nuggets between sheets of baking (parchment) paper in an airtight container for up to 2 months.

Reheat (cooked, frozen):

• Air fryer: 180°C (350°F) for 10–12 minutes or until hot and crisp, turning halfway through.
• Oven: 190°C (375°F) (170°C/350°F fan-forced) for 15–18 minutes or until heated through.

Sweet and sour dipping sauce – See Make Ahead instructions above.

• Author: Nicole Maguire
• Prep Time: 20 minutes
• Cook Time: 15–18 minutes (oven)
• Category: Chicken, Family Favourites, Fakeaway, Freezer-friendly, Get-ahead Meal Prep
• Method: Oven-baked (with pan-fry + air fryer options)
• Cuisine: Australian