Recipe

Light Chicken Nuggets: Herby & Nutty

Oven baked chicken nuggets with a crisp almond and herb coating, bright lemony flavor, and zero fryer drama. Kid friendly, adult approved, and perfect for weeknights.

By Matt Campbell

•

4.8

A real photo of golden oven baked chicken nuggets on a parchment lined sheet pan with a small bowl of herby yogurt dip and lemon wedges

Jump to Recipe

If you have ever looked at a plate of nuggets and thought, “I want the crunch, but I also want to feel like a functioning adult afterward,” this one is for you. These light chicken nuggets skip the deep fryer and lean hard into flavor: a nutty crunch from almonds, a green pop from herbs, and a little lemon zest that makes the whole thing taste awake.

The vibe is simple: accessible ingredients, clear steps, and nuggets that come out crisp on the edges with juicy chicken inside. They are great for kids, but the herb and nut coating is grown up enough that you will absolutely “test” three before they hit the table.

A real photo of a hand dipping a crispy chicken nugget into a pale green herby yogurt sauce

Why It Works

Crisp without frying: Almond meal and panko toast up beautifully in the oven, especially with a quick oil spritz.
Big flavor, not heavy: Fresh herbs, garlic, and lemon zest bring brightness that keeps every bite from tasting flat.
Tender chicken every time: Quick marinade in Greek yogurt helps the coating stick and keeps the nuggets juicy.
Flexible for real life: Works with chicken breast or thighs, and you can make them gluten free with one easy swap.

Pairs Well With

Sheet Pan Sweet Potato Fries
Cucumber Tomato Salad
Quick Creamy Coleslaw
5 Minute Honey Mustard

Storage Tips

Storage and Reheating

Fridge: Cool completely, then store in an airtight container for up to 3 days. For best texture, line the container with a paper towel to catch condensation.
Freezer: Freeze nuggets in a single layer on a sheet pan until solid, then transfer to a freezer bag. Keep up to 2 months.
Reheat (best crunch): Bake at 400°F for 8 to 12 minutes (12 to 15 from frozen) until hot and crisp. An air fryer at 375°F for 5 to 8 minutes also works great.
Microwave: It will warm them, but you will lose the crisp. If you microwave, finish with 2 to 3 minutes in a hot oven or toaster oven.

Common Questions

FAQ

Can I make these gluten free?

Yes, with two easy swaps. Use gluten free panko (or crushed gluten free rice cereal) in the coating, and swap the all purpose flour in the dredge for rice flour (or another gluten free flour blend). The almond meal is naturally gluten free, but always check labels if you are sensitive or cooking for celiac.

What if I only have dried herbs?

Totally fine. Use about 1 teaspoon dried for every 1 tablespoon fresh. A mix of dried parsley, oregano, and basil works well here.

Can I use chicken thighs?

Yes, and they stay extra juicy. Trim excess fat and cut into similar size pieces so they cook evenly.

How do I know they are done without drying them out?

Pull them when the thickest piece hits 165°F on an instant read thermometer. If you do not have one, cut one open: the juices should run clear and the center should be opaque.

Why is my coating not sticking?

Usually it is one of two things: the chicken is too wet, or you did not press the coating on. Pat the chicken lightly before dredging, and press the crumbs onto each piece like you mean it.

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 sheet pan
Parchment paper or a wire rack (wire rack = crispier)
3 shallow bowls or pie plates for dredging
Microplane or fine grater (for lemon zest)
Tongs or clean hands for coating
Instant read thermometer (recommended)

I started making these when I wanted a nugget situation that felt like a weeknight win, not a kitchen project that wrecks the house. The first time I tried an almond and herb coating, I was honestly just messing around with what I had: a half bag of almond meal, some limp parsley, and one lonely lemon. It worked so well I got annoyed at past me for not doing it sooner. Now it is my go to when I want crunchy comfort food that still tastes bright and fresh, especially with a herby yogurt dip that makes you feel like you absolutely have your life together.

Light Chicken Nuggets: Herby & Nutty

(4.8 Reviews)

Prep Time 20 mins

Cook Time 14 mins

Total Time 34 mins

Servings 4

Ingredients

For the Nuggets

1 1/2 pounds boneless skinless chicken breast (or thighs), cut into 1 to 1 1/2 inch pieces
1/2 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Zest of 1 lemon

For the Herby and Nutty Coating

3/4 cup panko breadcrumbs
3/4 cup almond meal (or finely ground almonds)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or basil)
1 teaspoon smoked paprika (optional but great)
1/2 teaspoon onion powder

For the Dredge

2 large eggs
3 tablespoons all purpose flour (or rice flour for gluten free)

To Finish

Olive oil spray or 2 to 3 tablespoons olive oil for brushing
Lemon wedges, for serving

Quick Herby Yogurt Dip (Optional)

1/2 cup plain Greek yogurt
1 tablespoon mayonnaise (optional, makes it extra dip-able)
1 tablespoon chopped parsley or dill
1 teaspoon honey
1 to 2 teaspoons lemon juice
Pinch of salt and pepper

Instructions

Heat the oven. Preheat to 425°F. Line a rimmed sheet pan with parchment, or set a wire rack on the pan for maximum crisp.
Season the chicken. In a bowl, mix Greek yogurt, Dijon, salt, pepper, garlic powder, and lemon zest. Add chicken and toss until coated. Let sit 10 minutes while you set up the dredge (or up to 30 minutes in the fridge).
Make the coating. In a shallow bowl, combine panko, almond meal, parsley, dill, smoked paprika, and onion powder. Mix well so the herbs are evenly distributed.
Set up a dredge line. Bowl 1: flour. Bowl 2: eggs, whisked. Bowl 3: the herby and nutty coating.
Coat the nuggets. Working a few pieces at a time, shake excess yogurt off each piece, then go flour (light coat) then gently shake off any extra flour (this keeps the coating crisp, not pasty) then egg then crumbs. Press the coating on so it really sticks. Place on the prepared pan, leaving a little space between pieces.
Add a little oil. Lightly spray the tops with olive oil spray, or brush with a bit of olive oil. This is the secret to that golden, crisp finish in the oven.
Bake. Bake for 12 to 16 minutes, flipping at about the 8 minute mark, until browned and the thickest piece hits 165°F.
Mix the dip (optional). Stir together yogurt, mayo, herbs, honey, lemon juice, salt, and pepper. Taste and adjust. More lemon if you want it brighter, more honey if you want it kid-sweeter.
Serve. Hit the nuggets with a squeeze of lemon and serve immediately with the dip. Crisp edges are best hot, so this is your cue to snack while you plate.

Nutrition information is estimated.

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