Baked Parmesan Chicken Nuggets with Asian Dipping Sauce

Baked Parmesan Chicken Nuggets

Even though my children are no longer that young (the oldest is 13), they still do really like chicken nuggets. They are big fans of my copycat Chick Fil’A Chicken Nuggets, but I do prefer that they not eat so many fried foods and peanut oil can get pricey. Still, if I am going to limit one of their favorite meals, I wanted to replace it with something they like just as much! These baked Parmesan Chicken Nuggets did just that!

The Asian dipping sauce is really nothing more than ketchup with some chili garlic sauce added to it to give it some “kick”. I personally like Huy Fong chili garlic sauce, but any brand will do. When I am mixing up the sauce for my children, I usually make the sauce as below because my children don’t like things too spicy. If I am making the sauce for me, I usually double the chili sauce!

Anyway – to make them you will need:

Baked Parmesan Chicken Nuggets ingredients

  • 1 lb Boneless Skinless Chicken Breasts cut into nugget size pieces
  • 1 1/2 cup Panko Bread Crumbs
  • 1/3 cup grated Parmesan
  • 1/4 tsp Kosher Salt
  • 1 tbsp Vegetable Oil
  • 1/3 cup Flour
  • 2 beaten Eggs
  • Cooking spray

Making them is easy!

Baked Parmesan Chicken Nuggets process

Simply combine your panko crumbs, parmesan, salt in a bowl. Place your eggs in a separate bowl and the flour in a third bowl.

Baked Parmesan Chicken Nuggets process1

Coat your chicken pieces by dredging first in the flour, then dipping them in egg, then coating them with the panko crub mixture. Place on a prepared sheet and bake at 450 for about 15 minutes!

Scroll down for the complete directions!

Baked Parmesan Chicken Nuggets sq

Baked Parmesan Chicken Nuggets with Asian Dipping Sauce

By Mindi
A lightened-up version of the traditional nuggets, these Baked Parmesan Chicken Nuggets with Asian Dipping Sauce pack a ton of flavor in each bite!

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

For the chicken nuggets

  • 1 lb Boneless Skinless Chicken Breasts cut into nugget size pieces
  • 1 1/2 cup Panko Bread Crumbs
  • 1/3 cup grated Parmesan
  • 1/4 tsp Kosher Salt
  • 1 tbsp Vegetable Oil
  • 1/3 cup Flour
  • 2 beaten Eggs
  • Cooking spray

For the dipping sauce

  • 1/3 cup Ketchup
  • 1 tbsp Chili Garlic Sauce (like Huy Fong)

Directions

  • Combine the sauce ingredients and refrigerate to allow the flavors to blend.
  • Preheat oven to 450.
  • Combine the panko crumbs, parmesan, salt and oil in a shallow dish and mix well.
  • Place flour and eggs in separate shallow dishes.
  • Place a wire rack on baking sheet and spray with cooking spray to help avoid sticking (you can also line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray)
  • Dredge chicken in flour, then dip in egg and roll in panko crumb mixture before placing on rack.
  • Repeat with the remaining chicken until tray is full.
  • Bake about 15 minutes, turning chicken halfway.

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