Description
These homemade chicken nuggets feature tender pieces of chicken breast marinated in flavorful buttermilk and spices, then coated in a crispy panko and Parmesan crust. Perfectly baked or air fried to golden perfection, they make for a deliciously crunchy and kid-friendly dinner option that pairs well with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
Others
- Cooking spray or oil for baking or frying
Instructions
- Marinate the chicken: In a medium bowl, combine the chicken pieces, buttermilk, garlic powder, paprika, salt, and black pepper. Mix well to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to tenderize and flavor the chicken.
- Prepare for cooking: Preheat your oven to 400°F if baking or preheat your air fryer to 375°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking. If using an air fryer, prepare the basket.
- Set up dredging stations: Arrange three shallow bowls: one with the flour, another with the beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, and onion powder.
- Coat the chicken: Remove the chicken pieces from the marinade, letting the excess buttermilk drip off. Dredge each piece first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture, pressing gently to ensure the coating sticks well.
- Cook the nuggets: Place the coated chicken nuggets on the prepared baking sheet or in the air fryer basket in a single layer. Lightly spray the tops with cooking spray for extra crispiness. Bake in the oven for 18–20 minutes or air fry for 10–12 minutes, flipping halfway through the cooking time, until nuggets are golden brown and cooked through.
- Serve: Remove the nuggets from the oven or air fryer, allow to cool slightly, and serve with your favorite dipping sauces.
Notes
- For extra crispiness, toast the panko breadcrumbs in a dry skillet for a few minutes before coating the chicken pieces.
- These chicken nuggets freeze well; reheat in the oven or air fryer until hot and crispy.
