Baked Chicken Nuggets

When I created this Baked Chicken Nuggets Recipe, I had originally intended it to be for my kids. But they were SO good, I figured, hey, I like chicken nuggets too, so why not share this on LaaLoosh? Each 6 nugget serving came out to be just 3 Points, which is a MUCH better alternative to the fast food chicken nuggets! They make a great lunch or as a late night snack for when you get the fast food cravings. The key is the buttermilk soak. I made my own fat free buttermilk using milk and vinegar and it works great. of course, if you’d rather, you can buy a fat free buttermilk at the store. But it really helps make the chicken tender and gives it such a nice flavor. Dip these low calorie chicken nuggets into your favorite dipping sauce and feel like you are indulging, but without an ounce of guilt. I make a big batch of these babies and freeze them so I have them on hand for the kids’ lunches and as a treat for me. Enjoy!

Baked Chicken Nuggets

Easy, delicious, and much healthier than fast food chicken nuggets, this baked version is just 3 Points for 6 nuggets. Perfect for late night fast food cravings, yet it won’t get you off track on your Weight Watchers plan.


  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup whole wheat breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • 1 cup fat free milk
  • 1 tbsp vinegar
  • 1 tbsp garlic powder
  • 1 tbps onion powder
  • 2 tbsp grated Parmesan cheese
  • 1 tsp paprika
  • 1 /2 tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Cut chicken breasts into 36 “nugget” shaped bites.
  2. In a medium sized bowl, combine milk and vinegar. Add in chicken pieces, seal with lid or plastic wrap, and let sit in refrigerator for at least 2 hours.
  3. Preheat oven to 425 degrees. Spray a baking sheet with an olive oil mister or non-fat cooking spray.
  4. In a large Ziploc bag, combine both kinds of breadcrumbs, garlic powder, Parmesan cheese, onion powder, paprika, parsley, salt and pepper.
  5. Remove chicken pieces from milk, one by one, and place in breadcrumb mixture. *I did this in 6 batches of 6. So once I had 6 chicken pieces in the Ziploc bag, I sealed it. Shake bag to evenly coat chicken pieces, then remove chicken from bag, and place on baking sheet. Continue until all chicken pieces are breaded.
  6. Give the chicken nuggets a light mist of olive oil spray (or cooking spray) and place in oven. Bake for about 10 minutes, then turn over and cook for another 5 minutes, or until chicken is cooked through and breading is golden brown.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 6 chicken nuggets
Each serving = 3 Points

PER SERVING: 153 calories; 2g fat; 12g carbohydrates; 19g protein; 1g fiber


  1. Hi,

    I cant wait to make these tonight for dinner but how do you get 36 nuggets out of 1lb of chicken? Are the nuggets super small?

  2. These are really good! I used regular buttermilk and left out the parmesan as I didn’t have any. I had a lot of crumbs left over and was able to coat another whole pound of nuggets, which used up every last bit.

  3. Jenna Williamson

    Adding the vinegar into the milk is a trick to make buttermilk, so you could also just marinate the chicken in buttermilk. Is that right?

    • LaaLoosh

      Absolutely! I just can rarely ever find fat free buttermilk at the store, so I make my own.

  4. Tiffany Mahan Boyd

    do you bread them and then freezer or do you cook them at all before freezing?

    • LaaLoosh

      I cook them before freezing. That way, I can just heat them up and get them served quickly when I need them.

  5. I love making my own chicken nuggets and this recipe looks really really good…vinegar? I never would have thought to add that but I bet it boosts the flavor a bit!