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Chicken Nuggets

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Chicken Nuggets

 2 lbs boneless, skinless chicken breasts
 3 cups panko bread crumbs
  cup Parmesan cheese, grated
 ½ tsp salt
 ½ tsp ground black pepper
 2 tsp onion powder
 2 tsp garlic powder
 2 tsp cumin
 2 tbsp canola oil
 1 cup white whole wheat flour
 6 large eggs, lightly beaten
 Cooking spray
Spicy Ketchup dipping sauce:
 ½ cup Ketchup
 4 tbsp Sriracha
 4 tbsp low-fat mayonnaise
Honey Mustard dipping sauce:
 6 tbsp dijon mustard
 4 tbsp low-fat mayonnaise
 4 tbsp honey

Preheat oven to 400 degrees.


Spread Panko breadcrumbs evenly on a rimmed baking sheet. Bake until golden brown, about 6-8 minutes. Set aside.


Cut chicken into 2-inch pieces.


Pour the flour into a shallow bowl.


Pour the beaten eggs into another shallow bowl.


Pour the toasted Panko breadcrumbs into another shallow bowl. Add parmesan cheese, salt, pepper, onion powder, cumin, garlic powder and oil. Mix well.


In the following order, coat the chicken: flour, eggs and toasted Panko breadcrumbs.


Arrange the chicken on a baking sheet lined with parchment paper or tin foil.


Place the chicken in the oven and cook 15 minutes or until crisp and brown all over, flipping halfway through.

Make the sauces:

For each sauce, carefully measure all ingredients and mix together in their own bowls.