Name: Panko-crusted Chicken Nuggets
Prep time: 5 min
Cook time: 15 min
Ingredients: ¾ cup panko breadcrumbs (Provides a light crispy coating.); 1½ lbs chicken tenderloins (These cuts are tender easy to cook, and ideal for nugget-sized pieces.); 2 tsp olive oil (A small amount helps bind the coating to the chicken.); 2 tsp Italian seasoning (Enhances the flavor profile with a balanced blend of herbs.); 3 tbsp parmesan cheese (finely grated – Adds a savory depth that complements the panko.); Salt and pepper to taste (Essential for seasoning and flavor balance.)

Panko-crusted Chicken Nuggets – Craving crispy panko breadcrumbs, juicy chicken, and a kick of Italian seasoning with parmesan? Try this easy, oven-baked twist on a classic nugget that brings both flavor and crunch.

So, let me take you back – imagine a younger me, wide-eyed, staring at a freezer packed with bags of chicken nuggets. Yep, that was the quick dinner solution my mom loved on chaotic nights. But honestly? Those frozen nuggets always felt, I don’t know, kinda sad. Fast-forward a few years, and I found myself craving that same convenience but with actual flavor. Enter these Panko-crusted Chicken Nuggets.

They’re my answer to the problem. Panko for that incredible crunch, parmesan for a touch of indulgence, and yes, a bit of Italian seasoning because hey, why not? These are the kind of nuggets that feel a bit more grown-up, a bit less “frozen food aisle.” My kids? They’re hooked too – and they’re just as simple to make as those freezer nuggets of my past. So, here’s a little secret recipe from my family’s new favorite weeknight meal. Just know, if you try them, you’ll be back for seconds… or thirds. No shame.

What makes this Panko-crusted Chicken Nuggets recipe truly special?

Well, first off, they’re oven-baked. I mean, I love a good fried nugget, but baking these keeps them a little lighter and still just as satisfying. Then, there’s the panko – ever tried it? These Japanese-style breadcrumbs are fluffier and give you a crunch like nothing else. Trust me, the texture is everything here. Plus, adding Italian seasoning and parmesan turns these nuggets into something that feels just a bit more elevated than the norm. And – here’s a hack – they’re ready in 20 minutes. Seriously, just 20. That’s less time than it takes to decide on a movie to watch. They’re easy, versatile, and surprisingly fancy, even if they’re basically bite-sized chicken with a little pizzazz.

What You Need To Make This Panko-crusted Chicken Nuggets Recipe?

Let’s talk ingredients. These Panko-crusted Chicken Nuggets are made with pantry basics and a few flavor-boosting extras. Each one has a role to play here, making the nuggets both easy and delicious.

Panko Breadcrumbs: This is your crunch MVP. Regular breadcrumbs are fine, but panko? It’s like leveling up. The nuggets stay light and super crispy, and there’s no way you’ll go back once you try it.
Chicken Tenderloins: I swear by tenderloins for nuggets. They cook fast, they stay juicy, and they’re a breeze to slice up.
Olive Oil: Just a splash to help the panko stick. You don’t need much, but it gives a little extra something to the flavor.
Italian Seasoning: This blend of herbs sneaks in some complexity without any fuss. Every bite has a bit of “wait, what is that?” kinda flavor.
Parmesan Cheese: Oh, parmesan. It’s that extra edge these nuggets need. A little goes a long way, giving a savory depth that balances the light panko.
Salt and Pepper: No explanation needed here – these two bring out the best in everything.

Steps To Make Panko-crusted Chicken Nuggets:

Let’s break down how to make these. It’s quick, it’s easy, and it’s mostly hands-off. Perfect for when you need something satisfying in a pinch.

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Start by getting the oven nice and hot – 425°F. That high heat gives the nuggets a crisp finish. Meanwhile, grab a skillet, heat it over medium-high, and toss in the panko. This might seem extra, but hear me out: toasting those crumbs brings out this rich, nutty flavor that really makes a difference. Stir constantly, or they’ll burn on you – just until they’re golden, which is only about a minute or so. Then, set them aside to cool.

Now for the chicken. Slice up those tenderloins into bite-sized pieces and toss them in salt and pepper. I like to add a touch of olive oil here – just enough to coat. This helps the panko stick and adds a hint of richness to the nuggets.

Take that cooled panko and mix in the Italian seasoning and parmesan. Then, start coating the chicken in batches, pressing down a little to get the panko to cling. Line them up on a baking sheet – they don’t need much space, just don’t pile them up.

Bake for 8 minutes, then flip. After 5 more minutes, check if they’re golden and crispy. The chicken should be at 165°F inside – trust me, you’ll know when they’re ready because they smell amazing. Serve hot with your go-to dipping sauce, or if you’re like me, a little sriracha or honey mustard on the side.

Storage Options:

Got leftovers? These nuggets actually store pretty well, which is a bit rare for baked items. If you’re planning to store any, let them cool first. Then, keep them in an airtight container in the fridge for up to 3 days. For reheating, skip the microwave unless you want soggy nuggets (and who wants that?). The oven or air fryer works best – just a few minutes at 350°F to get the crisp back. Freezing? Sure! Lay them on a baking sheet first, so they don’t stick together, then transfer to a freezer-safe container. They’ll last about 2 months in the freezer. Reheat from frozen at 375°F for about 10-15 minutes, and they’ll be as crispy as new.

Variations and Substitutions:

This recipe is flexible enough for a few twists. Here are some ideas to try if you’re in the mood to mix things up:

Spicy Kick: Add a little cayenne or red pepper flakes to the breadcrumb mix if you want some heat. Just enough to keep things interesting without overwhelming.
Different Cheese: Parmesan’s great, but why not try cheddar or asiago? A different cheese can bring out different flavors and make these even more fun.
Seasoning Switch-Up: Not in the mood for Italian seasoning? Swap it for something else like taco seasoning or smoked paprika for a whole new vibe.
Gluten-Free: Grab a gluten-free panko option if that’s your thing. Just keep an eye on them in the oven; some gluten-free crumbs might brown faster.
Air Fryer Method: These adapt to an air fryer like a dream. Set it to 375°F, cook for about 8-10 minutes, and give it a shake halfway through – they come out perfectly crispy without even turning on the oven.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!