Baked Parmesan Chicken Nuggets with Buttermilk Marinade
Golden-brown chicken nuggets coated in crispy panko breadcrumbs and sharp Parmesan cheese, made healthier by baking instead of frying. The buttermilk marinade keeps the chicken tender while the wire rack setup ensures even browning on all sides. Perfect for family dinners, game day snacks, or when you want restaurant-quality nuggets at home. The herb blend adds aromatic depth, while the double coating process creates an extra-crunchy exterior that rivals any fast-food version.
Ingredients
- 3 chicken breasts, boneless, skinless
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- ½ cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese, grated, good quality
- 1 teaspoon herb blend, favorite(optional)
- 1 cup all-purpose flouralmond flour1:1gluten-freegluten-free
nuttier flavor, different texture
- ½ cup butter, melted
- 2 eggs, lightly beaten
Instructions
- 1
Heat oven to 400°F
- 2
Cover rimmed baking sheet with foil and spray with nonstick cooking spray
- 3
Place wire rack on baking sheet and spray lightly
- 4
Pat chicken dry and cut into 1.5-inch pieces
- 5
Place chicken in medium bowl and sprinkle with half the salt and pepper
- 6
Add buttermilk and mix to coat all pieces
- 7
Set aside chicken
- 8
Combine breadcrumbs, Parmesan and herbs in shallow dish
- 9
Place flour, melted butter and beaten eggs in separate shallow dishes
- 10
Strain chicken over mesh strainer with bowl underneath
- 11
Line up dipping stations: chicken, flour, butter/egg mixture, breadcrumb mixture
- 12
Dredge each chicken piece in flour and shake off excess
- 13
Dip in butter/egg mixture then breadcrumb mixture
- 14
Place coated pieces on wire rack
- 15
Bake on middle rack for 20-30 minutes, turning after 10-15 minutes
- 16
Check that nuggets are golden brown, crispy and cooked through
- 17
If needed, broil for a few minutes until desired crispiness
- 18
Serve hot with dipping sauces
Tips
Use a wire rack to elevate nuggets above the baking sheet for even browning and maximum crispiness on all sides.
Let buttermilk-marinated chicken sit for 15-20 minutes before coating for more tender, flavorful results.
Double-check doneness with a meat thermometer - internal temperature should reach 165°F for food safety.
Good to Know
Refrigerate cooked nuggets for up to 3 days in airtight container.
Can bread nuggets up to 4 hours ahead and refrigerate before baking.
Serve immediately while hot and crispy with ranch, honey mustard, or barbecue sauce.
Common Mistakes
Don't skip the wire rack or nuggets will steam and become soggy on the bottom.
Avoid overcrowding the pan which prevents proper browning and crisping.
Don't skip patting chicken dry or coating won't adhere properly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these nuggets after cooking?
Yes, freeze cooled nuggets for up to 3 months. Reheat in 375°F oven for 10-12 minutes until heated through and crispy again.
What if I don't have buttermilk?
Mix 1/2 cup regular milk with 1.5 teaspoons lemon juice or white vinegar. Let sit 5 minutes before using as substitute.
How do I know when nuggets are fully cooked?
Internal temperature should reach 165°F on meat thermometer, and exterior should be golden brown and crispy to touch.