One-Pan Chicken Nuggets

When I was little, my mom would station me at the kitchen counter with a bowl of breadcrumbs and a wooden spoon and call me her “nugget inspector.” I took that job very seriously — taste-testing every warm, crunchy morsel while the kitchen filled with the buttery, garlicky aroma that meant dinner had arrived. These One-Pan Chicken Nuggets feel like that exact childhood moment: simple, comforting, and impossible to resist. They crisp up golden on a single sheet pan, so you get crunchy edges without a sink full of dishes. I’ll share the tiny tricks my mom taught me (and the mistakes I learned the hard way), so your kitchen smells like nostalgia and your napkin gets seriously put to work.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20–22 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

These nuggets get a crunchy, golden exterior and a juicy, tender center without deep-frying or a million bowls. They deliver that satisfying crackle when you bite in, a warm garlic-butter scent while they roast, and a kid-friendly shape that adults secretly love too. It’s so easy even your oven can’t mess it up — one sheet pan, basic pantry staples, and a few smart tricks for maximum crisp.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1/3 cup grated Parmesan (optional, but delicious)
• 1 tsp garlic powder
• 1 tsp paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (plus more for drizzling) or melted butter
• 1 tbsp fresh lemon juice (optional)
• Parchment paper or a lightly greased rimmed baking sheet

For the Sauce / Garnish (if applicable):

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Chopped parsley and lemon wedges for serving

How I Make It

Step 1:

I start by cutting the chicken into uniform 1-inch pieces so they cook evenly. Pat the pieces dry with paper towels — this step helps the coating stick and gives you crunch. In one shallow bowl I mix 1/2 cup flour with a pinch of salt and pepper. In a second bowl I whisk 2 eggs with 1 tbsp water. In a third bowl I stir together 1 cup panko, 1/3 cup Parmesan (if using), 1 tsp garlic powder, and 1 tsp paprika.

Step 2:

Dredge each chicken piece first in the flour, then dunk it into the egg, and finally press it into the panko mixture. I use tongs to keep things tidy and to avoid lost fingers in the crumb bowl. Don’t overwork the crumbs — press gently until they cling. Lay the nuggets on a parchment-lined baking sheet in a single layer so each one gets its moment to crisp.

Step 3:

Drizzle about 2 tbsp olive oil or dot with melted butter over the nuggets, then give the pan a light shake so each piece gets a sheen. Pop the tray into a hot oven preheated to 425°F. That high heat creates quick browning and a satisfying crunch. Listen for that faint sizzle as the oil hits the pan; my kitchen starts to smell garlicky and buttery around minute 8.

Step 4:

Bake for about 12 minutes, then flip each nugget and bake another 8–10 minutes until they show **golden edges** and the crust looks dry and set. I always check a thick piece with an instant-read thermometer — chicken reaches safe doneness at 165°F. If you don’t have a thermometer, cut into the biggest piece; the center should look white and juicy, not glossy or raw.

Step 5:

Let the nuggets rest for 3–5 minutes on the pan — resting firms the juices and keeps them juicy. Mix the honey-Dijon sauce while they cool: whisk 1/4 cup mayonnaise, 1 tbsp Dijon, and 1 tbsp honey. Sprinkle chopped parsley and a squeeze of lemon for brightness. Serve warm and watch them disappear.

Pro Tips

• Use panko for the crispiest texture; regular breadcrumbs work but give a denser crust.
• Cut chicken pieces the same size so nothing overcooks — I aim for 1-inch cubes.
• For extra crisp, place an oven rack in the upper third of the oven so the heat hits the top of the nuggets directly.
• Want buttery flavor without butter? Stir 1 tbsp melted butter into the oil before drizzling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube) for a vegetarian version — expect a different chew and a milder flavor.
• Use gluten-free panko or crushed cornflakes to make these gluten-free; texture stays delightfully crunchy.
• Replace mayonnaise in the sauce with plain Greek yogurt for a lighter, tangy dip.
• Use avocado oil instead of olive oil for a neutral flavor and higher smoke point (great if you like crisper edges).

Variations & Tips

• Spicy: add 1/2 tsp cayenne to the panko and a splash of hot sauce to the dip.
• Kid-friendly: skip the Parmesan and paprika; serve with ketchup or plain honey mustard.
• Herby crunch: fold 1 tbsp chopped fresh parsley and 1 tsp lemon zest into the panko.
• Buffalo nuggets: toss hot nuggets in buffalo sauce and serve with blue cheese or ranch.
• Parmesan-herb twist: increase Parmesan to 1/2 cup and add 1 tsp dried Italian seasoning for a savory crust.
• Creative twist: swap some panko for crushed potato chips for a salty, ultra-crunchy coating.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the breaded nuggets and freeze them on a tray until solid, then transfer to a bag. Bake from frozen, adding ~6–8 minutes to the cook time. For fridge storage, keep cooked nuggets in an airtight container for up to 3 days; reheat in a 400°F oven to restore crispiness.

Can I double the recipe?

Sure thing. Use two sheet pans or bake in batches to avoid overcrowding; crowded pans steam instead of crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, crisp edges and an internal temperature of 165°F. The meat should feel firm and juices should run clear.

What if I don’t have ingredient X?

No breadcrumbs? Crush crackers or cereal. No lemon? A splash of apple cider vinegar brightens similarly in the sauce.

How I Like to Serve It

I pile these nuggets on a big platter with little bowls of honey-Dijon, ranch, and ketchup — because variety keeps everyone happy. A simple slaw or roasted sweet potato wedges make this dinner feel complete, and an ice-cold lemonade or a crisp lager pairs beautifully. They work as a weeknight hero, snack for a game night, or a potluck contribution that disappears fast.

Notes

• Store cooked nuggets in the fridge for up to 3 days; reheat in a 400°F oven for 6–8 minutes to crisp them back up.
• Safe cooking temp for chicken: 165°F. Always check the thickest piece.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These nuggets reward a little effort with big crunch and even bigger smiles.