Easy Baked Chicken Nuggets with Ground Chicken Recipe & Tips

Craving something crispy, comforting, and kid-approved—but without the deep-frying? These Easy Baked Chicken Nuggets with Ground Chicken are exactly that: tender on the inside, golden on the outside, and surprisingly simple to make at home. With a few pantry staples, you’ll shape flavorful nuggets, coat them in a crunchy crust, and bake them to perfection. No splattering oil, no fuss—just a tray of warm, irresistible bites that bring everyone to the table.

What you can expect from this recipe: nuggets that hold together beautifully, bake up evenly, and taste like a treat while still being lighter than traditional versions. The seasoning is family-friendly yet customizable, the texture is juicy without being greasy, and the method is forgiving enough for weeknights. If you’ve ever wished for a reliable homemade nugget you can freeze, reheat, and serve with pride, this is it.

Why These Ground Chicken Nuggets Are Instant Favorites

Homemade nuggets often walk a tightrope between bland and dry. These don’t. Ground chicken lets you blend in seasoning and moisture from the start, so every bite is delicious and tender. Baking keeps them lighter yet still crisp, and a quick broil at the end adds that irresistible golden finish. They’re perfect for picky eaters, great for meal prep, and endlessly adaptable with different coatings and spices. Best of all, they come together quickly and disappear even faster.

What You’ll Need: Ingredients for Easy Baked Chicken Nuggets with Ground Chicken

• Ground chicken (1 lb / 450 g) – The star. Choose 93–96% lean for juicy nuggets that aren’t greasy.
• Egg (1 large) – Binds the mixture so the nuggets hold together while baking.
• Plain Greek yogurt (2 tablespoons) – Adds moisture and tenderness without oil; sour cream works too.
• Breadcrumbs or panko (1 cup) – For the crunchy coating; panko gives extra light, crispy texture.
• Parmesan cheese, finely grated (1/4 cup) – Adds a savory, cheesy note and helps the crust brown.
• Garlic powder (1 teaspoon) – Provides warmth and depth without overpowering.
• Onion powder (1 teaspoon) – Rounds out the savory flavor and pairs well with chicken.
• Paprika (1 teaspoon) – Offers color and gentle smokiness; use smoked paprika for a deeper flavor.
• Salt (1 teaspoon) – Essential for seasoning the meat and coating.
• Black pepper (1/2 teaspoon) – Adds mild heat and brightness.
• Milk or water (2–3 tablespoons) – Loosens the mixture slightly so it shapes easily.
• Olive oil spray or neutral oil spray – Helps the coating crisp and brown in the oven.
• Optional flavor boosters – A pinch of dried thyme or Italian seasoning for herby notes; cayenne for heat; lemon zest for brightness.

Your Step-by-Step Guide to Baking Ground Chicken Nuggets

1. Preheat and prep the pan. Heat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set a wire rack on top if you have one. Lightly mist the rack or parchment with oil spray. The rack promotes airflow for an extra-crispy exterior.
2. Season the coating. In a shallow dish, mix the breadcrumbs or panko with Parmesan, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of paprika. Stir well so every crumb tastes great.
3. Make the nugget mixture. In a bowl, combine ground chicken, egg, Greek yogurt, remaining garlic powder, onion powder, paprika, remaining salt, and black pepper. Add 2 tablespoons milk or water to loosen slightly. Mix gently with a fork or clean hands until just combined. Overmixing can make nuggets dense.
4. Shape the nuggets. With lightly oiled hands, scoop about 1 tablespoon of the mixture and form an oval or classic nugget shape about 1/2 inch thick. Consistent size ensures even cooking.
5. Coat each piece. Press each nugget into the seasoned crumbs, turning to coat all sides. For extra crunch, press firmly so the crumbs adhere well. Place coated nuggets on the prepared rack or sheet as you go.
6. Give them a light mist. Spray the tops lightly with oil. This encourages browning and an oven-fried finish.
7. Bake to perfection. Bake on the middle rack for 10 minutes. Carefully flip each nugget, spray again lightly, and bake 6–8 minutes more until golden and the internal temperature reaches 165°F (74°C).
8. Optional broil for color. If you want deeper browning, broil for 1–2 minutes at the end, watching closely to prevent burning.
9. Rest and serve. Let the nuggets rest for 3 minutes to set the juices. Serve warm with your favorite dipping sauces—honey mustard, ranch, BBQ, or a simple yogurt-herb dip.

Timing & Prep Details at a Glance

• Prep time: 20 minutes (includes shaping and coating)
• Bake time: 16–20 minutes, plus 1–2 minutes broil (optional)
• Total time: About 35–40 minutes
• Yield: About 24–28 bite-size nuggets (4 servings)
• It’s ready when: The coating is golden and crisp, and the center reads 165°F (74°C). The juices should run clear, and the texture will be springy, not mushy.

Pro Tips for Nugget Success

• Keep it moist but shapable. If the mixture feels too wet to handle, add a tablespoon of breadcrumbs to the meat mixture—not the coating—until it holds together.
• Use a rack if possible. Elevating the nuggets lets hot air circulate so both sides crisp without excess flipping.
• Don’t skimp on seasoning. Because ground chicken is mild, properly salting both the mixture and the coating makes all the difference.
• Size matters. Aim for uniform thickness. Thicker nuggets take longer and may brown unevenly.
• Air fryer option: Cook at 400°F (205°C) for about 8–10 minutes, flipping halfway, until 165°F (74°C). Spray lightly with oil for best browning.
• Make-ahead magic: Shape and coat nuggets, then chill uncovered in the fridge for 20–30 minutes. The coating adheres better and bakes crisper.
• Flavor twists: Try lemon-pepper in the coating, a touch of curry powder in the meat, or swap Parmesan for finely grated Pecorino for extra punch.

A Quick Nutritional Snapshot

These values are approximate and will vary with your ingredients and portion sizes. Based on 4 servings (about 6–7 nuggets per serving):

Note: Using lower-sodium seasoning, whole-wheat or gluten-free breadcrumbs, or leaner ground chicken will alter these numbers.

Your Questions, Answered

Can I freeze these nuggets?

Yes. After baking and cooling, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 400°F (205°C) for 12–15 minutes, or air fry 8–10 minutes, until hot and crisp.

How do I keep the nuggets from falling apart?

Use the egg and yogurt as binders, avoid overmixing, and chill the shaped nuggets for 15–20 minutes before coating if your mixture seems soft. Press the coating on firmly.

What dips go best with these?

Classic options like ketchup, honey mustard, BBQ sauce, ranch, or buffalo sauce are great. For something lighter, mix Greek yogurt, lemon juice, garlic, and dill for a tangy herb dip.

Final Thoughts: Bringing a Little Nugget Joy to the Table

There’s something wonderfully comforting about a tray of warm nuggets you made yourself—simple ingredients, familiar flavors, and a crunch that feels like a celebration on an ordinary day. With this easy method, you’ll get juicy, golden bites that are just as welcome at a weeknight dinner as they are at a party platter. Share them with friends, pack them for lunch, or freeze a batch for a future you who needs a little pick-me-up.

Cook with confidence, season to your taste, and enjoy the ritual of pulling a pan from the oven to a chorus of “yum.” These Easy Baked Chicken Nuggets with Ground Chicken are more than a recipe—they’re a reliable, delicious standby you’ll return to again and again. Happy cooking, and enjoy every crunchy bite.