📋 Instructions

1. 1Heat the oven — Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper, then spray it lightly. A hot oven is what gives these nuggets their golden crust without frying.
2. 2Make the panade — In a large bowl, stir together the breadcrumbs and milk and let them sit for 3 minutes until the milk is absorbed. This soft paste is what keeps ground chicken from turning dry.
3. 3Mix the chicken — Add the ground chicken, egg, grated onion, garlic powder, salt, and pepper to the bowl and mix with a fork just until combined. Stop as soon as it comes together; overmixing makes the nuggets bouncy.
4. 4Shape the nuggets — Scoop about 2 tablespoons of the mixture and shape it into a 2-inch oval, about 3/4 inch thick. You should get 30 to 32 nuggets; arrange them on a plate and chill for 10 minutes if the mixture feels soft.
5. 5Set up the breading — Beat the egg in a shallow dish and spread the panko in another. Roll each nugget in the egg, let the excess drip off, then press it firmly into the panko until fully coated.
6. 6Arrange and drizzle — Place the breaded nuggets on the prepared sheet pan, leaving an inch between them, and drizzle evenly with the olive oil or give them a light coat of cooking spray. This is the step that makes them crisp rather than pale.
7. 7Bake until golden — Bake at 425°F (220°C) for 18 to 22 minutes, flipping once at the 12-minute mark, until the coating is deep golden brown and the nuggets register 165°F (74°C) on an instant-read thermometer. The edges should look crisp and the panko dry to the touch.
8. 8Rest and serve — Let the nuggets rest on the pan for 3 minutes so the juices settle, then serve warm with ketchup, honey mustard, or ranch. They are best the day they are made, but see the storage notes for reheating.