Crispy Baked Chicken Nuggets

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Crispy baked chicken nuggets made with Panko breadcrumbs, served with a 2-ingredient homemade honey mustard for dipping. The best healthy chicken nuggets and back to school snack!



Chicken Nuggets:

  • 1-pound boneless skinless chicken breast, cubed
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 cups panko breadcrumbs
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon each onion and garlic powder
  • Pinch cayenne pepper (optional)

Honey Mustard:

  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey


  1. Preheat the oven to 375 degrees. Fit a wire rack inside a baking sheet and coat with cooking spray. Set aside.
  2. Set up 3 bowls: one with the flour, one with the beaten egg and Dijon and one with the panko breadcrumbs. Sprinkle with chicken with salt and black pepper, then distribute the remaining salt and black pepper and onion and garlic powder and cayenne (if using) into the bowls with the flour, egg mixture and breadcrumbs. Whisk each to combine.
  3. Dip the cubed chicken, one at a time, into the flour, then the egg mixture, then the breadcrumbs and line on the prepared wire rack an inch apart. Repeat until ingredients are used up.
  4. Coat the chicken nuggets with cooking spray. Bake 13-16 minutes or until tender are firm and internal temperature reaches 165 degrees. Let slightly cool.
  5. In a small bowl, whisk together the Dijon and honey until combined. Serve with chicken nuggets for dipping.


Cooking Tip: To reheat, place nuggets on a sheet pan under the broiler for about 2 minutes per side or until warmed through and crispy.


Keywords: chicken nuggets, chicken, chicken strips, snack, snacks