Freezer Friendly Easy Baked Chicken Nuggets
Yield: 4 servings
  • 1 pound boneless skinless chicken breast, cut into cubes
  • 2 eggs
  • 1¼ cup whole wheat panko breadcrumbs
  • ¼ cup all-purpose flour
  • Salt, pepper and garlic powder for seasoning
  1. Preheat oven to 400 degrees F. Set a wire cooling rack over a baking sheet and spray with nonstick cooking spray. Set aside.
  2. Set up your breading station. In one shallow bowl, beat the eggs. Place the panko in a second shallow bowl. In a third shallow bowl, add the flour then season with salt, pepper and garlic powder.
  3. Bread the chicken nuggets. First, coat completely in the flour mixture, shaking off any excess. Then coat completely in the egg mixture, letting any excess drip off. Finally, coat completely in the panko mixture then place on the prepared wire rack. Repeat for the remaining chicken nuggets. I usually do about 6 pieces at a time. Bake the chicken nuggets for 20 minutes, or until they reach an internal temperature of 165 degrees F.
  4. If freezing, let the nuggets cool completely. Then store in a freezer bag or freezer safe container. When ready to eat, bake on 400 degrees F until warm, about 10 minutes.
Recipe by Lemon & Mocha at