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Easy Baked Chicken Nuggets (Made With Canned Chicken) - Simple, Crispy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned chicken (12–14 ounces total, well-drained)
  • Egg (1 large)
  • Shredded cheese (1/2 cup; cheddar or mozzarella)
  • Bread crumbs (1 cup; panko or regular)
  • Grated Parmesan (2 tablespoons; optional but tasty)
  • Mayonnaise or Greek yogurt (2 tablespoons; for moisture)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Paprika (1/2 teaspoon; smoked or sweet)
  • Salt and black pepper (to taste)
  • Olive oil or cooking spray (for the sheet pan and topping)
  • Optional: Dried parsley, Italian seasoning, or cayenne for a kick

Method
 

  1. Prep your pan: Heat the oven to 425°F (220°C). Line a sheet pan with parchment and mist with cooking spray.
  2. Drain the chicken well: Press out extra liquid with a fork or paper towels. Dry chicken gives you crispier nuggets.
  3. Mix the base: In a bowl, combine drained chicken, egg, mayo (or yogurt), shredded cheese, garlic powder, onion powder, paprika, salt, and pepper. Break up chicken so the mixture sticks together but still has some texture.
  4. Set up coating: In a shallow dish, mix bread crumbs with Parmesan and a pinch of salt and pepper. Add parsley or Italian seasoning if you like.
  5. Shape the nuggets: Scoop about 1 tablespoon of the chicken mixture, roll into a ball, then flatten into a nugget shape. Press each side into the crumb mixture to coat.
  6. Arrange and oil: Place nuggets on the pan with space between. Lightly mist or drizzle with olive oil. This helps them brown.
  7. Bake: Bake 10 minutes, flip, then bake 6–8 more minutes, until golden and crisp. For extra crunch, broil 1–2 minutes at the end, watching closely.
  8. Serve: Let rest 3 minutes. Serve with ketchup, honey mustard, ranch, or barbecue sauce.