A black plate full of chicken nuggets, set an piece of parchment paper- in the background a jar of mayo.

Crispy on the outside, moist on the inside, these flavourful baked chicken nuggets appeal to kids and adults alike! We won’t pretend they are as good as a fried chicken nugget. However, when the result is golden and crispy, guilt free and achieved without any hot sputtering oil, we choose the baked version every single time!

Our baked chicken nuggets are a healthy version of ‘Kentucky‘ made by Kurvin’s late Mam (grandmother). One of the first fast foods to appear in Mauritius was Kentucky Fried Chicken (KFC) and crumbed chicken grew immensely popular. Subsequently, in many homes a recreation of sorts of KFC fried chicken was attempted and loosely appropriated the name Kentucky. Mam’s Kentucky was made with boneless chicken breast, crumbed and then deep fried to golden perfection.

Two pieces of raw chicken breast fillet on a piece of parchment paper set on a timber board with a bunch of fresh thyme in the background along with a range of different spices

A close up cropped shot of a plate of chicken nuggets with a jar full of mayo in the background

Since we have been on a mission to avoid any deep frying (unless absolutely necessary! some recipes are worth the effort: see our gateaux piment and pan fried cabbage fritters recipes), we have come up with a baked version of the Kentucky from Kurvin’s childhood. This recipe is easy but involves a brining step chicken which helps the chicken to remain moist!

We have made these baked chicken nuggets time and time again and they have always proved a crowd pleaser!

QUESTIONS YOU MAY HAVE ABOUT BAKED CHICKEN NUGGETS

Can I make the nuggets in an air fryer?
We have not tried making them in the airfryer as we do not have one. However, theoretically they should cook wonderfully in the air fryer! Unfortunately, we are unable to provide much guidance regarding cooking times and settings for the airfryer.

Can I fry the nuggets?
Absolutely! Follow the same recipe. Instead of drizzling with oil and popping into the oven, fry the nuggets on a medium high heat until golden and crispy.

A black plate full of chicken nuggets, set an piece of parchment paper- with a jar of mayo in the back.

Oven Baked Chicken Nuggets

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Prep Time 20

Cook Time 20

Course Appetizer, Main Course

Servings 4

Ingredients

For the brine

2 tbsp salt
1 litre water

For the nuggets

400 g chicken breast fillets
3 tbsp olive oil
1 tsp dried thyme (or fresh)
1 tsp dried oregano (or fresh)
¼ tsp ground pepper
85 g (1 cup) panko bread crumbs, lightly toasted
75 g (¾ cup) bread crumb
1 egg
30 g (1/4 cup) flour
¼ tsp salt

Instructions

For the brine (optional but recommended)

Dissolve 2 tbsp of salt in 1 litre of water (about 4 cups) in a large bowl. Place the chicken fillets in the brine and allow to soak for 45 minutes.

For the chicken nuggets

Once the chicken is brined, drain any excess water and cut the chicken into 2 cm thick pieces.
Add half of the dried thyme, oregano, pepper and the paprika to the chicken, together with the olive oil. Allow to marinate for 10mins to an hour.
Preheat the oven to 180°C and line a baking sheet with parchment paper
In a shallow bowl mix the panko breadcrumbs, regular breadcrumbs, and the rest of the ¼ tsp salt, oregano and thyme.
Lightly beat the egg. Place the flour in a shallow bowl.
To coat the nuggets, lightly dredge in flour it and tap off any excess. Next coat the chicken with the egg and then generously cover with the bread crumb mixture. Lightly press the breadcrumb mixture into the chicken.
Place the chicken pieces on the baking sheet and bake for 20 minutes, turning them over after 10 minutes.
Enjoy warm with a side of mayo and chilli.