Ingredients
For the Nuggets:
1 lb ground chicken
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Breading:
3/4–1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg
Cooking spray (preferably avocado oil)
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the Nugget Mixture: In a large bowl, combine the ground chicken, shredded cheddar cheese, grated parmesan cheese, 1 egg, garlic powder, onion powder, salt, and pepper. Mix with clean hands (or gloved hands) until fully combined.
Prepare the Egg Wash: On a plate, lightly whisk one egg to create an egg wash.
Shape the Nuggets: Use a cookie scoop or spoon to portion out the nugget mixture into balls, about 2 tbsp each. Shape them into oval nuggets with your hands. This recipe will yield about 20-24 nuggets.
Coat the Nuggets: Dip each nugget into the egg wash, then press into the breading mixture (panko breadcrumbs and parmesan cheese) to coat evenly.
Arrange the Nuggets: Place the breaded nuggets on the prepared baking sheet and lightly spray the tops with cooking spray.
Bake the Nuggets: Bake for 15 minutes, flip the nuggets over, and lightly spray the tops again with cooking spray. Bake for an additional 8-10 minutes until golden brown and crispy.
Serve: Remove from the oven and let cool slightly before serving.
Notes
Crispiness Tip: For extra crispiness, you can increase the cooking time by a few minutes, but be careful not to overbake.
Make Ahead: These nuggets can be prepped ahead and stored in the fridge for a day or two before baking.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the crispiness.
Dipping Sauce: Pair with your favorite dipping sauce like ketchup, ranch, or honey mustard.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: baked
- Cuisine: American
