Servings
6 servings (about 24 nuggets total)
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
Nugget Mixture
- 1 lb ground chicken
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Breading
- ¾–1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
For Coating
- 1 large egg, lightly whisked
- Cooking spray (avocado oil preferred)
Instructions
-
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Make the Breading
In a small bowl, mix panko breadcrumbs and grated Parmesan. Set aside. -
Mix the Chicken
In a large bowl, combine ground chicken, cheddar cheese, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix well using clean hands or gloves. -
Shape the Nuggets
Scoop about 2 tablespoons of mixture and shape into oval nuggets. You should get about 20–24 nuggets. -
Coat
Dip each nugget lightly into the egg wash, then press into the breadcrumb mixture until coated. -
Bake
Place nuggets on the baking sheet and lightly spray the tops with cooking spray.
Bake for 15 minutes, flip, spray again, and bake another 8–10 minutes until golden and crispy. -
Serve
Let cool slightly and serve warm with your favorite dipping sauce.
Additional Notes
- Kid-friendly: These are always a hit with kids
- Meal prep: Store leftovers in the fridge up to 3 days
- Reheat: Best reheated in the oven or air fryer to keep them crispy
Variations
- Air fryer: Cook at 380°F for 12–14 minutes, flipping halfway
- Spicy: Add paprika or cayenne to the chicken mixture
- Lower carb: Skip panko and coat with extra Parmesan
Nutrition (Per Serving – 4 Nuggets)
Fat: ~11g
Calories: ~268 kcal
Protein: ~29g
Carbs: ~12g
