Crispy Baked Chicken Nuggets with Parmesan Fries
Panko-crusted chicken nuggets and garlic Parmesan fries, both baked on sheet pans rather than fried. Genuinely crisp, and ready in 45 minutes.
By Hanan · Salt & Hearth
Published August 18, 2026
Full quantities, times and temperatures · How we make this site
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
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Nuggets and fries made properly at home, both baked rather than fried, and crisp enough that nobody asks why. Two tricks do the work: toasting the panko in a dry pan before it ever touches the chicken, so the crust comes out golden instead of pale and sandy, and tossing the potatoes in cornstarch, which forms a thin shell that crisps hard in the oven. Everything happens on two sheet pans in the same oven, and it takes about forty-five minutes.
Why you'll love this recipe
- Both components bake in the same oven at the same temperature.
- Toasted panko gives a genuinely crisp, golden crust with no deep frying.
- Chicken breast cut into real pieces rather than anything processed.
- Kids eat it without negotiation and adults are happy to have it for dinner.
- The nuggets freeze after baking and reheat crisp.
Ingredients
For the fries
- 2 lb russet potatoes, cut into 1/2-inch batons
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/3 cup finely grated Parmesan
- 2 tablespoons fresh parsley, chopped
For the nuggets
- 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 3 tablespoons olive oil
Ingredient notes & substitutions
- Panko:
- Coarser and drier than standard breadcrumbs, which is why it crisps. Toast it in a dry pan first — this is not optional if you want colour.
- Cornstarch:
- One tablespoon tossed with the potatoes. It creates a thin coating that crisps into a shell as the fries roast.
- Russet potatoes:
- High-starch and floury, which gives a fluffy interior. Waxy potatoes make dense, disappointing fries.
- Chicken breast:
- Cut into 1 1/2-inch pieces so they cook through in the time the crust needs. Thighs work and stay juicier, needing 2-3 minutes more.
- Parmesan:
- In the nugget coating and on the fries. Finely grated from a block, not the powdered kind.
Method
- 1
Soak the cut potatoes in cold water for 20 minutes, then drain and dry them thoroughly on a towel. Soaking pulls out surface starch and drying removes the water — skip either and the fries steam instead of crisping.
- 2
Heat the oven to 425F with two rimmed baking sheets inside, and line a third surface for breading.
- 3
Toss the dried potatoes with the oil, cornstarch, garlic powder and salt. The cornstarch forms a thin shell that crisps in a way potato alone will not.
- 4
Spread the fries on one hot tray in a single layer with space between them and roast 25-30 minutes, turning once, until deep golden.
- 5
Meanwhile toast the panko: spread it on a dry pan over medium heat and stir 3-4 minutes until pale gold. Untoasted panko on a baked nugget stays sandy and pale — this step is what gives you a fried-looking crust from an oven.
- 6
Stir the toasted panko together with the Parmesan and the olive oil until the crumbs are evenly coated.
- 7
Set up three dishes: flour mixed with the garlic powder, paprika, salt and pepper; beaten eggs; and the panko mixture.
- 8
Coat each piece of chicken in flour, then egg, then press firmly into the panko so the crumbs stick properly. Pressing rather than sprinkling is what keeps the coating on during baking.
- 9
Arrange the nuggets on the second hot tray, not touching, and bake 15-18 minutes, until golden and cooked through — 165F at the centre of the thickest piece.
- 10
Toss the hot fries with the Parmesan and parsley and serve alongside the nuggets.
Tips
- Toast the panko before breading. It is the single step that makes baked nuggets look and taste fried.
- Soak and thoroughly dry the potatoes. Wet potatoes steam and will never crisp.
- Preheat the trays. Cold trays let both the fries and the nuggets sit and sweat.
- Give everything space. Crowding is the most common reason oven fries disappoint.
- Add the Parmesan to the fries after roasting, not before, or it burns onto the tray.
Variations to try
- Add 1/2 teaspoon of cayenne to the flour for spicy nuggets.
- Toss the finished nuggets in buffalo sauce and serve with blue cheese dip.
- Use sweet potato fries instead — same method, 5 minutes less roasting.
- Serve with honey mustard, ranch or garlic aioli for dipping.
Storage & make-ahead
Refrigerate nuggets and fries separately in airtight containers for up to 3 days. Reheat both in a 400F oven or air fryer for 8-10 minutes to bring the crispness back; a microwave makes both soft. Baked nuggets freeze well for up to 2 months — freeze flat on a tray, then bag, and reheat from frozen at 400F for 15 minutes. Fries do not freeze well once cooked.
Frequently asked questions
- Why is my coating pale?
- The panko was not toasted first. Untoasted panko will not brown properly on a baked nugget in the time the chicken needs.
- Why are my fries soggy?
- Wet potatoes, a crowded tray, or a cold tray. Dry them thoroughly, preheat the tray and give the fries room.
- Can I use an air fryer?
- Yes, and it works very well. Cook the nuggets at 400F for 10-12 minutes and the fries for 15-18, shaking halfway, in batches.
- How do I know the chicken is done?
- 165F at the centre of the thickest piece. At 1 1/2 inches, 15-18 minutes is usually right.
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