These homemade chicken nuggets are flavorful and moist! These healthy chicken nuggets are baked and not fried for a delicious weeknight meal your whole family will love.
Mix together salt, pepper, paprika, garlic powder, and onion powder.
Place chicken cubes in a bowl and drizzle with olive oil, turn to coat with oil.
Add 2 tsp of the spice mixture and stir to coat (save the rest of the spice mixture to use later).
Cover and let the chicken marinate in the refrigerator for 1-2 hours or at room temperature for 30 minutes.
Assemble & Bake
Preheat oven to 400 degrees F. Place a wire rack on a baking sheet and grease it by spraying with cooking spray, set aside.
In a small bowl, combine remaining spice mixture and breadcrumbs. Set aside.
Place ½ cup flour in a plastic bag. Add marinated chicken pieces and shake to coat. (Alternatively, you can put the chicken in a large, clean dry bowl, add flour and stir until evenly coated).
In a small bowl, whisk together eggs and milk.
Dip each floured piece of chicken into the egg mixture, then into the bread crumb mixture, space evenly on the prepared wire rack on the baking sheet.
Spray the tops of the chicken nuggets with cooking spray.
Bake in preheated oven for 12-15 minutes, or until internal temperature is 160 degrees F on an instant-read thermometer.
Serve warm with your favorite dipping sauces.
Video
Notes
Ingredient Substituions
Olive oil. Any neutral oil works well in this recipe, besides olive oil my top recommendations are avocado oil or canola oil.
Smoked paprika. This is a staple in my spice cabinet because I love the smoky flavor. Any ground paprika variety works well in this recipe.
Garlic powder & onion powder. You can add or subtract spices to your liking, but I've included our favorite combinations. I do recommend using the powders because the spice mixture is mixed into the breadcrumbs to create a flavorful coating.
Breadcrumbs. Any variety works well, we enjoy panko breadcrumbs or regular. You can make your own easily, and I give instructions on how to do so in the recipe card.
All-purpose flour. Gluten-free all-purpose flour can be used in place of regular flour.
Whole milk. 2% milk or half and half can be used in place of whole milk.
StoreStore in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or in the microwave.FreezeTo freeze these healthy chicken nuggets let them cool completely, then evenly space them out on a baking sheet lined with wax paper (or a silicone baking mat) and flash-freeze them until they are hardened.Once they are frozen, transfer them to an airtight container and freeze for up to 2 months. Reheat in the oven or in the microwave.