Baked Parmesan Chicken Nuggets
These baked Parmesan chicken nuggets take every kid’s favorite chicken nugget recipe and turn them into delicious homemade chicken nuggets that the kids and adults will love.
Our daughter used to be a great eater. Key words here: USED TO BE. Nowadays, she pretty much only eats these fluffy waffles and these baked Parmesan chicken nuggets.
And that’s it.
While chicken nuggets literally abound in the grocery stores and fast food restaurants, there is no better chicken nugget than a homemade one. You can control how you cook it so the homemade chicken nuggets are a little healthier for you. Yes they are coated in a Parmesan cheese mix but they are baked instead of fried and the breading uses whole wheat flour instead of white flour.
Not only are they a bit better for you, but they are so much yummier. Parmesan cheese on the outside of these nuggets gives them so much flavor without making them too spicy for littles to enjoy.
And if this picky 4 year old enjoys them…well, winning.
Plus, these baked Parmesan chicken nuggets are so versatile. We eat them on their own with a side of roasted broccoli or serve them over salad. We also make the leftovers into chicken salad (recipe coming soon) and have tossed them with pasta, sauce and mozzarella for a quick chicken Parmesan skillet. The possibilities are endless.
Tips to Make the Baked Parmesan Chicken Nuggets
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- Use tongs
to help keep your hands clean and avoid clumping - Cut the chicken into roughly the same size pieces to cook evenly
- Be sure to grease the cookie sheet(s) with non-stick spray or a thin layer of olive oil
- You’ll know the baked Parmesan chicken nuggets are done when they are golden brown and slightly crisp on the outside
- The chicken nuggets freeze well. To freeze them, put cooled nuggets in a freezer bag. Reheat by baking in a 350 degree oven til warmed through.
to help keep your hands clean and avoid clumping
Shop this recipe
Good Cook Set Of 3 Non-Stick Cookie Sheet
Kukpo Easy Grip Mixing Bowl – X-LARGE 6.5 QT Easy Grip Handle- And Non Skid Bottom
Ingredients
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 6 eggs
- 3 tsp garlic powder
- 1/2 tsp black pepper
- 2 c Parmesan cheese
- 1 c whole wheat flour
- 2 large chicken breast in chunks
Instructions
- Preheat oven to 375
- In a small bowl, whisk the eggs, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp until well combined;
- In a large bowl, combine 3 tsp garlic powder, 1/2 tsp black pepper, 2 c Parmesan cheese, and 1 c whole wheat flour using a whisk or fork. Stir until well combined;
- Cut chicken into small one to two bite chunks;
- Use nonstick spray or oil on cookie sheet(s);
- Dunk a single chunk of chicken in egg mix and gently shake off excess;
- Dunk egg covered chicken into flour-cheese mix, be sure to fully cover the chunk;
- Place chicken pieces on pan, leaving an inch between pieces;
- Repeat until all pieces are breaded;
- Bake chicken for about 16 minutes, flip halfway through;
