Martha Stewart Baked Chicken Nuggets Recipe are a crispy American classic made with panko breadcrumbs and nutty Parmesan. These tender bites of chicken breast use a three-stage coating for a crunchy finish without deep frying.
The first time I made these, I didn’t toast the breadcrumbs beforehand and they came out pale and soggy. Now I always bake the panko until golden before coating the chicken to guarantee a proper crunch. If you skip this step, the short cooking time for the meat isn’t long enough to brown the crumbs.
Panko breadcrumbs are doing more work than you’d think here because their jagged shape creates more surface area for the heat to hit. This is one of those recipes that looks harder than it is, but the whole thing comes down to keeping one hand dry and one hand wet during the coating process. I’ve tried a few versions of homemade nuggets and this one from Martha Stewart is the one I keep going back to because the Parmesan in the crust adds a savoury punch that kids and adults both love.
Martha Stewart Baked Chicken Nuggets Recipe Ingredients
- 450g (1lb) boneless, skinless chicken breasts
- 60g (2oz) panko breadcrumbs
- 30g (1oz) grated Parmesan
- 65g (2.5oz) plain flour
- 3 large eggs, lightly beaten
- 1 tbsp vegetable oil
- Cooking spray or a little extra oil for the rack
- Fine sea salt
- Honey mustard or spicy ketchup for serving
How To Make Martha Stewart Baked Chicken Nuggets Recipe
- Prepare the oven: Set the rack in the centre and preheat your oven to 200°C (400°F/Gas Mark 6). Cut the chicken breasts into 5cm (2-inch) chunks, making sure they are all roughly the same size so they cook evenly.
- Toast the breadcrumbs: Spread the panko breadcrumbs across a rimmed baking tray and bake for 6 to 8 minutes until they turn a light golden brown. Transfer the toasted crumbs to a shallow bowl, mix in the grated Parmesan and half a teaspoon of salt, then drizzle over the vegetable oil and stir until the crumbs are coated.
- Set up the stations: Place the plain flour in one shallow bowl and the beaten eggs in a second bowl, then increase the oven temperature to 230°C (450°F/Gas Mark 8). Set a wire cooling rack inside a rimmed baking tray and lightly coat the rack with cooking spray to stop the chicken sticking.
- Coat the chicken: Toss the chicken pieces in the flour and shake off any excess, then dip them into the egg and finally roll them in the panko mixture. Press the crumbs firmly onto the meat with your fingers to make sure they stick before placing each nugget onto the prepared wire rack.
- Bake the nuggets: Put the tray in the oven and bake for 12 to 15 minutes, turning each piece over halfway through the cooking time. Take them out when the chicken feels firm to the touch and the crust is dark golden and crisp.
Recipe Tips
- Toast the crumbs well. Make sure the panko looks like light sand before you take it out of the oven for the first time. Since the chicken only stays in for about 12 minutes, the crumbs won’t have enough time to brown properly if they start off white.
- Use a wire rack. Elevating the chicken allows the hot air to circulate underneath the meat while it bakes. This prevents the bottom of the nuggets from becoming soggy and ensures a crunch on all sides.
- Keep your hands separate. Use your left hand for the dry flour and breadcrumbs and your right hand for the wet egg wash. This stops your fingers from becoming thick with “club hand” batter, which makes the coating process much faster and cleaner.
- Prep ahead for busy nights. You can coat the chicken chunks earlier in the day and keep them on a plate in the fridge for up to four hours. The cold temperature actually helps the breading set so it doesn’t fall off during the flipping process.
- Don’t overcrowd the tray. Leave at least 2cm (1 inch) of space between each piece of chicken on the wire rack. If they touch, the steam trapped between them will make the coating soft instead of crisp.
What To Serve With Martha Stewart Baked Chicken Nuggets
These crispy bites work brilliantly with a side of oven-baked chips and a fresh green salad. You can also pair them with a creamy coleslaw or some buttered corn on the cob for a more traditional feel.
For dipping, try a homemade honey mustard or a tangy barbecue sauce. If you want something lighter, a simple yoghurt and chive dip provides a cool contrast to the warm, salty Parmesan crust.
How To Store Martha Stewart Baked Chicken Nuggets
Fridge
Place any leftover nuggets in an airtight container once they have cooled down completely. They will stay fresh in the fridge for up to three days, though the coating will soften over time.
Reheat
Place the nuggets on a wire rack over a baking tray and heat in the oven at 200°C (400°F/Gas Mark 6) for 8 to 10 minutes. Avoid using the microwave as it will make the breadcrumbs rubbery and damp.
Freeze
Lay the uncooked coated nuggets on a tray and freeze until solid before transferring them to a freezer bag. You can bake them straight from frozen at 200°C (400°F/Gas Mark 6) for about 20 minutes until the centre is piping hot.
Martha Stewart Baked Chicken Nuggets Recipe Nutrition Facts
Per serving (1 of 4):
- Calories 315
- Protein 32g
- Fat 11g
- Carbohydrates 21g
- Sugar 1g
- Sodium 480mg.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can use boneless thighs, but they will need about 5 minutes longer in the oven to ensure they are fully cooked. Check that the meat is no longer pink in the middle before serving.
Why is my breading falling off the Martha Stewart Baked Chicken Nuggets Recipe?
The breading usually falls off because the chicken was too wet before it hit the flour or the flour wasn’t shaken off well enough. Make sure you pat the meat dry with kitchen roll and press the panko firmly into the egg-washed surface.
Is it possible to air fry these nuggets?
Yes, you can cook them in an air fryer at 200°C (400°F) for about 10 to 12 minutes, shaking the basket halfway through. This method gives a very crunchy result because of the high-speed air circulation.
Can I make this recipe gluten-free?
No problem, just swap the plain flour for a gluten-free blend and use gluten-free panko-style breadcrumbs. Make sure your baking powder and other seasonings are also certified gluten-free.
Try More Recipes:
- Martha Stewart Baked Chicken Legs Chickpeas Olives And Greens Recipe
- Martha Stewart Baked Chicken Fingers Recipe
- Martha Stewart Baked Chicken And Onions Recipe
Martha Stewart Baked Chicken Nuggets Recipe
Description
Martha Stewart Baked Chicken Nuggets Recipe are a crispy American classic made with panko breadcrumbs and nutty Parmesan. These tender bites of chicken breast use a three-stage coating for a crunchy finish without deep frying.
Ingredients
Instructions
- Prepare the oven: Set the rack in the centre and preheat your oven to 200°C (400°F/Gas Mark 6). Cut the chicken breasts into 5cm (2-inch) chunks, making sure they are all roughly the same size so they cook evenly.
- Toast the breadcrumbs: Spread the panko breadcrumbs across a rimmed baking tray and bake for 6 to 8 minutes until they turn a light golden brown. Transfer the toasted crumbs to a shallow bowl, mix in the grated Parmesan and half a teaspoon of salt, then drizzle over the vegetable oil and stir until the crumbs are coated.
- Set up the stations: Place the plain flour in one shallow bowl and the beaten eggs in a second bowl, then increase the oven temperature to 230°C (450°F/Gas Mark 8). Set a wire cooling rack inside a rimmed baking tray and lightly coat the rack with cooking spray to stop the chicken sticking.
- Coat the chicken: Toss the chicken pieces in the flour and shake off any excess, then dip them into the egg and finally roll them in the panko mixture. Press the crumbs firmly onto the meat with your fingers to make sure they stick before placing each nugget onto the prepared wire rack.
- Bake the nuggets: Put the tray in the oven and bake for 12 to 15 minutes, turning each piece over halfway through the cooking time. Take them out when the chicken feels firm to the touch and the crust is dark golden and crisp.