Baked Chicken Nuggets: Crispy, Healthy, and Easy to Make!
These baked chicken nuggets are a deliciously healthy twist on a childhood favorite, offering crispy, juicy goodness without the guilt. Perfect for busy weeknights or kid-friendly lunches, this easy homemade chicken nugget recipe is quick to whip up and can be made gluten-free. Whether baked or air-fried, they promise flavor-filled bites that everyone will love.
Ingredients
- 1 1/2 lbs 93% lean ground chicken (organic preferred)
- 2/3 cup frozen cauliflower rice, thawed
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 3/4 cup seasoned breadcrumbs, or gluten-free crumbs (optional for gluten-free option)
- Your favorite dipping sauces: ketchup, honey mustard, buffalo sauce, BBQ sauce, etc. (optional)
Instructions
- Preheat the oven to 450°F or set your air fryer to 400°F for later use.
- In a large mixing bowl, combine the ground chicken, thawed cauliflower rice, salt, onion powder, garlic powder, and black pepper. Mix until fully incorporated.
- Using clean hands, form the mixture into 30 small, flat nuggets (about 25 grams each).
- Prepare two bowls: one with the beaten egg and another with seasoned breadcrumbs. Dip each nugget first into the egg, then coat in breadcrumbs, setting aside on a tray.
- Baking Option: Place nuggets on a baking sheet sprayed with oil. Generously spray the tops of the nuggets with oil and bake for 10 minutes. Flip them, spray again, and bake for an additional 6 minutes, or until golden brown.
- Air Fryer Option: Place the nuggets in a single layer in your air fryer basket. Spray the tops with oil and cook for 8-9 minutes, flipping halfway through and spraying the other side. Cook until golden and crispy.
- Remove nuggets and let cool slightly. Serve warm with your choice of dipping sauce!
Notes
Leftover nuggets last for up to four days in the fridge, but if you want to freeze them, here’s how: Bake or air fry the chicken nuggets as directed and let them cool. Flash freeze them on a sheet pan until solid for an hour or two. Transfer to an airtight container. To reheat, bake in a preheated 400°F oven for 11 to 15 minutes or 360°F- air fryer for 7 to 8 minutes. Freeze up to 3 months.