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Easy Baked Chicken Tender Lunchbox Nuggets (Freezer-Friendly)

easy baked chicken tender lunchbox nuggets - featured image

These easy baked chicken tender lunchbox nuggets are a healthy, freezer-friendly alternative to store-bought nuggets. Made with simple ingredients and a secret parmesan breading, they’re perfectly crispy and perfect for meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) chicken tenders
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour
  • Cooking spray or olive oil (for baking)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if using. Spray the rack with cooking spray.
  2. Set up a breading station with three shallow bowls: first bowl with flour, second bowl with whisked eggs, third bowl with panko, Parmesan, garlic powder, paprika, salt, and pepper mixed together.
  3. Pat chicken tenders dry with paper towels. If using chicken breasts, cut into 1.5-inch pieces.
  4. Coat each piece of chicken in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press firmly into panko mixture, coating all sides. Place on prepared baking sheet or wire rack.
  5. Lightly spray the breaded nuggets with cooking spray. Bake for 15-18 minutes, flipping halfway through if not using a wire rack, until golden brown and internal temperature reaches 165°F (74°C).
  6. Let nuggets rest on the baking sheet for 5 minutes before serving.

Notes

For gluten-free: use gluten-free panko and 1:1 gluten-free flour. For dairy-free: omit Parmesan and add 2 tablespoons nutritional yeast. For extra crispiness, toast panko in a dry skillet for 2-3 minutes before using. Do not overcrowd the pan to ensure crispiness. Flash freeze nuggets on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in toaster oven or air fryer at 375°F (190°C) for 8-10 minutes.

Nutrition

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