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Baked Chicken Nuggets
These Baked Chicken Nuggets are crispy on the outside, juicy on the inside, and made with simple, real ingredients. They’re freezer-friendly, kid-approved, and bake straight from frozen – no frying or flour-egg-crumb mess. Serve with homemade sweet and sour dipping sauce for the ultimate fakeaway dinner.
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Instructions
- 01
Make the sweet and sour sauce – Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder into a small saucepan with the heat off (this stops the ingredients from splattering). Turn the heat to medium and stir to combine. Bring to a gentle simmer and add the cornflour and water mixture.
- 02
Simmer, stirring often, for 2–3 minutes or until the sauce starts to thicken slightly. Remove from the heat. Set aside to cool completely and thicken.
- 03
Make the coating – Combine all the coating ingredients in a large bowl.
- 04
Preheat – Preheat the oven to 190°C (375°F) (170°C/350°F fan-forced). (See note 1 for pan-frying and air fryer methods.)
- 05
Prepare the chicken – Place the chicken mince, egg, breadcrumbs, flour, soy sauce, onion powder, garlic, salt and pepper in a bowl. Using clean hands, mix until well combined.
- 06
Coat the nuggets – Toss 1 level tablespoon of the chicken mixture into the breadcrumb mixture, shaping into a nugget as you turn it in the crumbs to coat. Press gently to help the crumbs stick. Place on a baking tray lined with baking (parchment) paper.
- 07
Bake – Spray the nuggets liberally with oil. Bake for 15–18 minutes or until golden and cooked through, turning once halfway through and spraying with more oil.
- 08
Serve – Serve the chicken nuggets with the sweet and sour dipping sauce.
Nutrition
per serving · 1 serving
- Calories
- 414
- Protein
- 30g
- Carbs
- 43g
- Fat
- 14g
- Fiber
- 2g
- Sugar
- 18g
- Sat. fat
- 4g
- Sodium
- 1263mg
- Cholesterol
- 153mg
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