Better Than The Snack Bar Baked Chicken Nuggetswith all the sauces.

Crispy, oven-baked chicken nuggets with a trio of easy dipping sauces for a homemade snack-bar experience.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

1 lb boneless skinless chicken breasts or thighs cut into 1- to 1½-inch nugget pieces
1 cup buttermilk or plain yogurt thinned with a little milk
1 tsp salt
1/2 tsp black pepper freshly ground
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil or melted butter for tossing with breadcrumbs
Assorted dipping sauces (e.g., ketchup, honey mustard, BBQ, ranch) for serving

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
Place the cut chicken pieces in a bowl and pour the buttermilk over them; season with 1/2 tsp salt and 1/4 tsp pepper, toss to coat, and let sit 10 minutes while preparing coatings.
In a shallow bowl combine the flour, garlic powder, paprika, and the remaining 1/2 tsp salt and 1/4 tsp pepper.
In another shallow bowl mix the panko breadcrumbs with the olive oil or melted butter until evenly moistened.
Working with one piece at a time, dredge each chicken piece in the seasoned flour, shake off excess, dip back in the buttermilk, then press into the panko to fully coat.
Arrange the coated nuggets on the prepared baking sheet in a single layer without crowding, leaving a little space between pieces.
Bake for 18–22 minutes, flipping once halfway through, until the nuggets are golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
Remove the nuggets from the oven and let rest 2–3 minutes, then serve hot with assorted dipping sauces.