The perfect homemade chicken nuggets baked in the oven on a tray. Featuring boneless chicken breast (or turkey), plain Yogurt, Dijon mustard and sesame seeds, these nuggets are a breeze. They are crispy on the outside and soft & flavorful on the inside. You’ll need approx. 30 minutes from start to finish.
Looking for a delicious way to quickly put dinner on the table look no further. Try these crispy nuggets for a change. You can chuck them in the oven instead. The nuggets are made with boneless chicken breast, marinated in Greek yogurt and Dijon mustard for that extra kick of flavor. Perfectly tasty for the whole family.
Also try: German Chicken Schnitzel (Hühnerschnitzel) – a delightful recipe everyone should know.
Ingredients & Substitutions:
- Boneless, skinless chicken breasts – the breed of the chicken affects the taste of the meal (as you can imagine). I personally use a French breed chicken that has been fed with non GMO corn. You can however use what is available in your region. Turkey breast can be used too.
- Greek Yogurt, plain – healthy addition for the marinate that gives these nuggets a desired tenderness.
- Dijon Mustard – also needed for the marinate. I like this one here.
- Olive oil, extra virgin – also needed for the marinate.
- Salt and pepper to taste – for the marinate.
- Breadcrumbs – choose your breadcrumbs depending on the diet you follow (if applicable). Personally I use Italian fine breadcrumbs that I by at the Italian store nearby.
- Sesame seeds – you can use both black and yellow sesame seeds. Preferably choose raw seeds to skin double cooking them.
Recipe Tips
Marinate: Let the chicken sit in the marinade in the fridge for at least 10 minutes. This helps make them extra tender when cooked.
Spacing: Place the nuggets in the air fryer basket with some space between them. Crowding causes them to stick together and lose that lovely crunch.
Coating: Make sure each nugget is fully covered in the breadcrumb and sesame seed mix—this is key for a crispy exterior.
Cooking check: Keep an eye on them while cooking. Overcooked nuggets dry out inside, so check regularly if you’re unsure they’re done.
Gluten-free option: Swap regular breadcrumbs for gluten-free ones, or use crushed cornflakes—they taste amazing either way.
Mix it up: Feel free to add extra herbs and spices to the marinade to suit your taste
Sheet Pan Sesame Chicken Nuggets
Ingredients
- 500 g chicken breast, boneless
- 3 tbsp. plain Yogurt, Greek
- 1 tbsp. Dijon mustard
- 3 tbsp. olive oil, extra virgin
- 4-5 tbsp. breadcrumbs, or cornflakes
- 2 tbsp. sesame seeds, raw
- pinch of salt and black pepper to taste
Instructions
- Place the chicken breast on a cutting board and cut it into small pieces. Transfer the pieces to a large mixing bowl, then add the Greek yogurt, olive oil, Dijon mustard, salt, and pepper.
- Mix well until all chicken pieces are covered with the marinate on all sides. Leave to cool in the fridge for 10 to 20 minutes.
- Remove the chicken from the fridge and add the sesame seeds and breadcrumbs. Mix well to combine.
- Transfer the chicken nuggets onto a sheet pan baking tray lined with baking paper. Distribute evenly on the tray.
- Bake on 200C/400F for about 10-15 minutes or until golden on the outside (check regularly as cooking time may vary). Serve hot.
Notes
Nutrition
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