Recipe

Bold Baked Chicken Nuggets

Crisp, golden nuggets with a smoky spice crunch and a cozy honey butter drizzle. Weeknight-friendly, kid-approved, and surprisingly addictive.

By Matt Campbell

•

4.8

A real photograph of a plate of crispy golden chicken nuggets with a small bowl of warm honey butter sauce on a wooden table

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If you have ever wished chicken nuggets tasted like they had a little personality, you are in the right place. These are toasty, warm, boldly seasoned nuggets with crisp edges and that cozy, savory crunch that makes you keep testing one more straight off the tray.

The flavor move here is simple: a smoked paprika and garlic spice blend that blooms in the oven or air fryer, plus a quick honey butter drizzle that turns them into the kind of comfort food you can serve to picky eaters and spice lovers in the same sitting. You can keep it mild, or add cayenne and make it loud.

Why It Works

Toasty crunch without deep frying: Panko plus a little oil gives you that golden, crackly coating in the oven or air fryer.
Bold seasoning that sticks: A quick seasoned flour layer helps the egg grab on, and the spices land in every bite.
Juicy inside, crisp outside: Bite-size pieces cook fast, so the chicken stays tender instead of drying out.
Warm and cozy finish: The optional honey butter drizzle is sweet, salty, and just spicy enough to make the nuggets taste restaurant-worthy at home.

Pairs Well With

Oven fries with garlic salt
Simple cucumber salad with vinegar and dill
Mac and cheese or buttery noodles
Crunchy coleslaw with a light yogurt dressing

Storage Tips

How to Store and Reheat

Fridge: Refrigerate within 2 hours of cooking. Cool completely, then store in an airtight container for up to 4 days. If you can, place a paper towel under the nuggets to absorb condensation and keep them crisp.
Freezer: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer bag. Best quality up to 2 months (they stay safe longer if kept continuously frozen).
Reheat (best crisp): Air fryer at 375°F for 4 to 6 minutes, shaking once, or oven at 400°F for 8 to 10 minutes on a rack. Reheat until hot and the center reaches 165°F.
Microwave: It works in a pinch, but you will lose crunch. If you do it, microwave briefly, then crisp in a hot skillet for 1 to 2 minutes.
Sauce note: If you drizzle honey butter, it is best added fresh after reheating.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and they stay extra juicy. Trim excess fat, cut into nugget-size pieces, and cook to the same internal temp. Thighs may need 1 to 2 extra minutes.

How do I know the nuggets are done?

The safest way is a thermometer. Pull them when the thickest piece hits 165°F. The coating should be deep golden and crisp.

Can I make these gluten-free?

Yep. Swap the flour for a 1:1 gluten-free flour blend and use gluten-free panko. The texture stays great.

What if I do not have panko?

Regular breadcrumbs work, but panko is crispier. If using regular breadcrumbs, add an extra teaspoon of oil and do not skip the hot pan step.

Are these spicy?

As written, they are warm and flavorful, not fire. If you add cayenne and hot sauce, they absolutely bring the heat.

Can I bread these ahead of time?

Yes. Bread the nuggets, place on a tray, cover, and refrigerate for up to 4 hours. The coating may soften a bit, but it crisps up again in the oven or air fryer. For best crunch, bake right away.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet (and a wire rack for extra crisp, optional)
Parchment paper (heat-safe for 425°F) or a light coating of oil on the pan
3 shallow bowls or pie plates for dredging
Instant-read thermometer (highly recommended)
Tongs
Small saucepan or microwave-safe bowl for honey butter
Optional: air fryer

I started making these nuggets on nights when I wanted comfort food but did not want the whole kitchen to smell like a fry basket. The first batch was good, but a little too polite. Then I leaned into what I actually crave: smoky paprika, garlic, a hit of warmth, and that moment when the crust is so crisp you hear it before you taste it. The honey butter drizzle happened because I had a bowl of warm butter sitting there and thought, I wonder if. It did not disappoint.

Bold Baked Chicken Nuggets

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 4

Ingredients

For the nuggets

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch nugget pieces (about 28 to 32 nuggets)
1 teaspoon kosher salt, plus more to finish
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin (optional but recommended for toasty flavor)
Pinch to 1/4 teaspoon cayenne (optional)
1/3 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard (optional, helps flavor pop)
1 1/2 cups panko breadcrumbs
3 tablespoons neutral oil (avocado, canola, or light olive oil)

Optional warm honey butter drizzle

3 tablespoons unsalted butter
2 tablespoons honey
1/2 teaspoon smoked paprika
Pinch salt
1 teaspoon hot sauce (optional)

Serving ideas: ketchup, ranch, BBQ sauce, or a quick yogurt dip with lemon and garlic.

Allergens: contains egg and wheat (gluten) as written.

Instructions

Oven method

Heat the oven. Preheat to 425°F. If you want extra browning, place a rimmed baking sheet in the oven while it heats.
Season the chicken. Pat chicken dry. Toss with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne if using.
Set up a dredge line. In three bowls: (1) flour, (2) eggs whisked with Dijon and 1 tablespoon water, (3) panko mixed with the oil until it looks like lightly damp sand.
Coat the nuggets. Dip chicken into flour, shake off excess. Dip into egg. Press into panko so it really sticks. Place on a plate while you finish the batch.
Bake. Carefully remove the hot sheet pan. For maximum browning, lightly oil the pan and skip parchment. For easier cleanup, add heat-safe parchment after the pan is out of the oven (note that browning may be a little less intense). Arrange nuggets with a little space between.
Bake for 7 minutes, flip, then bake 6 to 8 minutes more, until deeply golden and the thickest piece reaches 165°F. Timing varies by nugget size and your oven.
Optional honey butter drizzle. Melt butter in a small saucepan over low heat. Stir in honey, smoked paprika, salt, and hot sauce. Drizzle lightly over hot nuggets or serve on the side for dipping.
Finish and serve. Taste one (mandatory). Add a pinch more salt if needed. Serve immediately for max crunch.

Air fryer option

Preheat air fryer to 400°F.
Cook in batches. Arrange nuggets in a single layer with space between (basket or tray style both work). If your basket tends to stick, give it a quick spray of oil. Air fry 8 to 10 minutes, flipping or shaking halfway, until crisp and the thickest piece reaches 165°F.

A real photograph of a hand dipping a crispy chicken nugget into warm honey butter sauce

Nutrition information is estimated.

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