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!
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:
- 1 lb Boneless Skinless Chicken Breasts cut into nugget size pieces
- 1 ½ cup Panko Bread Crumbs
- ⅓ cup grated Parmesan
- ¼ teaspoon Kosher Salt
- 1 tablespoon Vegetable Oil
- ⅓ cup Flour
- 2 beaten Eggs
- Cooking spray
Making them is easy!
Simply combine your panko crumbs, Parmesan, salt in a bowl. Place your eggs in a separate bowl and the flour in a third bowl.
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 with Asian Dipping Sauce
Ingredients
FOR THE CHICKEN NUGGETS
- 1 lb Boneless Skinless Chicken Breasts cut into nugget size pieces
- 1 ½ cup Panko Bread Crumbs
- ⅓ cup grated Parmesan
- ¼ teaspoon Kosher Salt
- 1 tablespoon Vegetable Oil
- ⅓ cup Flour
- 2 beaten Eggs
- Cooking spray
FOR THE DIPPING SAUCE
- ⅓ cup Ketchup
- 1 tablespoon Chili Garlic Sauce like Huy Fong
Instructions
- 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.
Spring cleaning Sutton
Great idea to bake it! It's very delicious and it's healthy too.
Abby
Yum! I have to pin this because, even though my whole family loves chicken nuggets, I rarely make them. But these look so delicious and doable that I might have to give it a shot. Thanks for sharing! {stopping by from the FDTR link-up}
Ashley
Hi there! Stopping by from Inspire Me Monday. This looks really yummy! I love panko! I love the crispiness. Thanks so much for sharing this recipe! Pinned to try later!
Maria
These look so good, I love the addition of the Parmesan for extra flavor! And the dipping sauce sounds delicious!
Amy
Yum! This is making me hungry....and my little ones would love these too!
PS-I found you over of the Wednesday Round Up.
Dee
These look like something my kids would devour! Thanks for sharing at Merry Monday!
Liz Latham
I love the fact that these are baked and not fried! It makes them that much healthier! so many nuggets these days are overly processed! Thanks for linking up with Delicious Dishes Recipe Party!
Jamie
That looks delicious - my son would love that! Thank you for sharing with us at the #HomeMattersParty
Emily
I love the sound of these, pinned for later!!
Shirley Wood
We always enjoy baked chicken nuggets and I love your parmesan recipe. Thank you for sharing this recipe with us at Merry Monday.