Chicken Nuggets

Yes. Spray or lightly brush breaded nuggets with cooking oil and bake on a parchment-lined baking sheet at 400°F for 12–15 minutes, flipping halfway through, until golden and 165°F internally. They will be crispy on the outside but slightly less crunchy than pan-fried.

Yes. Freeze breaded nuggets in a single layer on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes per side; or bake from frozen at 400°F for 18–20 minutes until 165°F internally.

Frying at too low a temperature, which makes the coating greasy and soggy instead of crispy. The oil should shimmer and be between 350–375°F; if you don't have a thermometer, drop a small breadcrumb in—it should sizzle and brown in 15 seconds.

Place cooled nuggets in a single layer on a baking sheet and reheat in a 350°F oven for 8–10 minutes until warmed through and the coating crisps up. Do not microwave, as this makes them soggy.

Yes, but adjust the cooking time. Whole tenders are thicker and will need 5–6 minutes per side when pan-fried, or 18–20 minutes in a 400°F oven. Check that the thickest part reaches 165°F.

The classic pairing is ketchup, but they also work with ranch dip, honey mustard, or barbecue sauce. A simple side salad or carrot sticks add vegetables to the plate.