These are the crispiest chicken nuggets you can make at home. Parmesan Chicken Nuggets are dipped in beaten egg, coated in a seasoned breadcrumb and parmesan mixture, and then either pan-fried or baked to a golden, crunchy finish. The result is a satisfying contrast of a crisp exterior and juicy chicken inside, with a salty parmesan crust that elevates every bite.
These homemade nuggets are a major upgrade from frozen varieties. Tested in the oven, air fryer, and in a skillet, each method creates a crunchy outside with tender, juicy chicken inside.
Featured Comment
“Made these along with the mac n’ cheese and they paired well! I loved how crispy they turned out in the end and had a TON of flavor. Another recipe that reheated well too!” – Hannah Schrempp
What is in Parmesan Chicken Nuggets?
- Chicken breast: Boneless, skinless chicken breast cut into uniform 1-inch pieces so everything cooks evenly. Boneless thighs can be used if you prefer a richer, juicier bite.
- Grated parmesan: Finely grated parmesan blends into the breadcrumbs and helps the coating adhere while providing a savory, salty flavor.
- Italian breadcrumbs: Traditional Italian breadcrumbs work well here, but panko or other breadcrumbs can be substituted for a different texture.
Variation & Substitutions
Customize the breadcrumb coating by swapping or adding spices. A pinch of cayenne or a teaspoon of dried oregano or basil adds flavor variation. If you want a gluten-free option, use gluten-free breadcrumbs or almond flour. Panko breadcrumbs yield a lighter, airier crunch, while traditional Italian crumbs give a classic textured crust.
When dredging, allow excess egg to drip before coating in the breadcrumb mixture so the crust adheres evenly. Working one piece at a time helps ensure complete, even coverage.
Try it!
Parmesan Cheese Recipes
If you enjoy parmesan, explore other simple recipes that highlight its flavor in both main dishes and sides.
FAQ
Traditional Parmesan Chicken Nuggets made with standard breadcrumbs are not gluten-free. Substitute gluten-free breadcrumbs or almond flour to make them safe for a gluten-free diet.
Yes. Boneless, skinless chicken thighs are a great alternative and tend to stay juicier. Adjust cook time slightly if pieces are larger or thicker.
Dip each piece first in beaten egg (or a milk-egg mix), let excess drip off, then press into the breadcrumb-parmesan mixture. Coating one piece at a time and pressing the crumbs into the chicken helps adhesion.
Yes. Use firm tofu cubes or cauliflower florets in place of chicken. Adjust cooking time until the vegetarian alternative is cooked through and the exterior is crisp.
The nuggets should be golden brown on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Here’s a tip
Spray the tops of the nuggets with nonstick cooking spray before baking to help them crisp up in the oven. This simple step improves texture greatly when baking instead of frying.
Storage
After cooking, cool the nuggets to room temperature before storing. Packing them away while hot traps steam and can make them soggy and encourage bacterial growth. Place cooled nuggets in an airtight container or resealable bag and refrigerate for up to 3 days.
To reheat: preheat the oven to 375°F (190°C). Arrange the nuggets in a single layer on a baking sheet and bake for 10–15 minutes or until heated through and crisp.
How to Freeze
- Flash freezing: Lay cooled nuggets in a single layer on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. This prevents them from sticking together.
- Packing for freezing: Transfer frozen nuggets to airtight containers or heavy-duty freezer bags and seal tightly.
To cook from frozen: for best texture, thaw in the refrigerator overnight and reheat in a 375°F (190°C) oven. If reheating from frozen, bake at 375°F for 20–25 minutes, flipping halfway through for even crisping.
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Serving Suggestions
Serve these crispy parmesan chicken nuggets with creamy mac and cheese, a fresh cucumber-tomato-feta salad, or a Greek orzo salad with feta. They also pair well with classic dipping sauces like marinara, honey mustard, or a garlicky aioli.
Crispy Parmesan Chicken Nuggets
Ingredients
- 1 lb. boneless skinless chicken breast, cut into 1-inch “nuggets”
- 2 large eggs
- 1/3 cup Italian bread crumbs (or panko)
- 1/2 cup grated parmesan cheese
- 1/8 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1–2 tablespoons olive oil, if pan-frying
Instructions
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Crack the eggs into a medium bowl and lightly whisk. Set aside.
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Combine breadcrumbs, parmesan, ground pepper, garlic powder, onion powder, smoked paprika, salt, and any other preferred spices in a medium bowl and mix well.
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Slice chicken into 1-inch pieces. Dip each piece into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat all sides. Doing this one nugget at a time ensures full coverage.
Pan Fry
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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When oil is hot, add nuggets and cook for 3–4 minutes per side, flipping every 2 minutes to prevent burning. Work in batches if needed and add more oil as necessary.
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Cook until golden brown and the internal temperature reaches 165°F (74°C).
Baking
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Preheat oven to 400°F (200°C). Line a baking sheet with foil, place a wire rack on top, and lightly spray the rack with nonstick cooking spray.
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Arrange nuggets on the rack so they don’t touch. Generously spray the tops with cooking spray.
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Bake at 400°F for about 15 minutes. For extra crispiness, broil on high for 1–2 minutes until golden. Ensure internal temperature reaches 165°F (74°C).
Watch It
Nutrition
, Carbohydrates: 8 g
, Protein: 35 g
, Fat: 13 g
, Fiber: 0 g
, Sugar: 0 g
Nutrition information is automatically calculated and should be used as an approximation.
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