Panko-crusted Chicken Nuggets

Prep Time 5

Cook Time 15

These Panko-crusted Chicken Nuggets offer a healthier take on a classic favorite. Coated with crispy panko, Italian seasoning, and parmesan, each bite is golden, tender, and packed with flavor – perfect for a quick, satisfying meal.

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Servings

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.

Instructions

Preheat and Prepare:

Begin by preheating the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Toast the Breadcrumbs:

Heat a medium skillet over medium-high heat. Add the panko breadcrumbs to the skillet, cooking them dry and stirring frequently for 1-2 minutes, or until they achieve a light golden-brown color. Remove from heat and transfer the toasted panko to a small mixing bowl; set aside.

Toast the Breadcrumbs:

Cut the chicken tenderloins into bite-sized pieces. Place the chicken pieces into a medium-sized mixing bowl. Season the chicken generously with salt and pepper, then add the olive oil, tossing until each piece is evenly coated.

Combine Breadcrumb Mixture:

To the bowl of toasted panko, add the Italian seasoning and finely grated parmesan cheese. Stir until all ingredients are thoroughly combined.

Coat the Chicken:

Working in batches, add several pieces of the seasoned chicken to the breadcrumb mixture, pressing gently to ensure each piece is well-coated. Place the coated chicken pieces onto the prepared baking sheet in a single layer, leaving some space between each piece.

Bake the Nuggets:

Transfer the baking sheet to the preheated oven. Bake the chicken nuggets for 8 minutes, then carefully flip each piece. Continue baking for an additional 5 minutes, or until the nuggets reach an internal temperature of 165°F (74°C) and are golden and crispy.

Serve:

Remove the nuggets from the oven and let cool slightly before serving. They pair well with ketchup, honey mustard, or any preferred dipping sauce.

Notes

To make these nuggets gluten-free, substitute regular panko breadcrumbs with a gluten-free variety. Follow the same steps as outlined above, but monitor the cooking time as gluten-free breadcrumbs may brown more quickly.

Nutrition

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