Crispy Parmesan-Crusted Baked Chicken Nuggets are proof that comfort food can be homemade, wholesome, and still irresistibly crave-worthy. These golden, oven-baked bites have a juicy, tender interior and a crunchy, flavorful crust made with a Parmesan-breadcrumb coating that crisps beautifully without frying. Each nugget is seasoned to perfection, making them a hit with both kids and adults—and the aroma as they bake will have everyone peeking into the kitchen.

Forget the drive-through; these nuggets are easy enough for weeknights, yet so tasty they could be the star of a game-day spread or casual dinner party. Serve them with your favorite dipping sauces—honey mustard, marinara, ranch, or spicy aioli—and watch them disappear.

Ingredients (Serves 4–6)

  • 1½ lbs boneless, skinless chicken breasts (or thighs), cut into 1½-inch pieces

  • 1 cup panko breadcrumbs

  • ½ cup finely grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp paprika

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 2 large eggs

  • 2 tbsp milk

  • Olive oil spray or light drizzle of olive oil

Directions

1. Prep the Oven and Pan
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Make the Coating
In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, onion powder, salt, and pepper. Mix well so the seasonings are evenly distributed.

3. Prepare the Egg Wash
In a separate shallow bowl, whisk eggs with milk until smooth.

4. Coat the Chicken
Dip each chicken piece first into the egg wash, letting excess drip off, then dredge in the Parmesan-breadcrumb mixture, pressing lightly so the coating sticks. Place coated nuggets on the prepared baking sheet.

5. Add a Touch of Crisp
Lightly spray the tops of the nuggets with olive oil spray (or drizzle sparingly with olive oil) to encourage even browning and extra crispiness.

6. Bake to Perfection
Bake for 15–20 minutes, flipping halfway through, until nuggets are golden brown and the internal temperature reaches 165°F (74°C).

Why This Recipe Works

  • Oven-Baked, Not Fried: Keeps things lighter without sacrificing crunch.

  • Parmesan Power: Adds a savory, nutty flavor and extra crispiness to the coating.

  • Kid-Friendly & Crowd-Approved: Familiar flavor, but with a homemade upgrade.

Pro Tips for Success

  • For maximum crisp, place nuggets on a wire rack set over the baking sheet so hot air can circulate around them.

  • Cut chicken into even-sized pieces so they cook at the same rate.

  • Don’t skip the olive oil spray—it’s key to getting that golden crust.

Variations

  • Spicy Kick: Add ½ tsp cayenne pepper to the breadcrumb mix.

  • Italian Style: Use Italian-seasoned breadcrumbs and serve with marinara.

  • Herb-Infused: Add 1 tsp dried oregano or thyme to the coating for an aromatic touch.

Make Ahead & Storage

  • Prep Ahead: Coat the chicken pieces, place on a baking sheet, and refrigerate up to 6 hours before baking.

  • Store: Keep leftovers in an airtight container for up to 3 days.

  • Reheat: Warm in a 375°F oven for 8–10 minutes to restore crispiness—avoid microwaving to keep the crust crunchy.

Final Thoughts

These Crispy Parmesan-Crusted Baked Chicken Nuggets deliver that perfect combination of juicy chicken and a crunchy, cheesy coating, all without deep frying. They’re easy, adaptable, and endlessly snackable—perfect for family dinners, lunchboxes, or game-day platters.

If you’d like, I can also create a matching dipping sauce trio in this same descriptive style so these nuggets feel like a complete, restaurant-quality appetizer.