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Child's hand dipping baked chicken nuggets in ketchup
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5 from 2 votes

Goldfish Baked Chicken Nuggets

Crispy and flavorful, these Goldfish baked chicken nuggets are an easy dinner that your family will love!
Course Dinner
Cuisine American
Keyword baked chicken nuggets, chicken nuggets recipe, homemade chicken nuggets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 367.9kcal
Author Blair Lonergan


  • ½ cup crushed cheddar cheese Goldfish crackers (start with about 1 cup of whole Goldfish crackers)
  • ½ cup Italian style bread crumbs
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons olive oil
  • cup all-purpose flour
  • 2 eggs, beaten
  • 1 lb. chicken breast tenderloins or boneless skinless chicken breast, cut into 2-inch pieces


  • Preheat oven to 375°F. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.
  • Pour crushed Goldfish crackers, bread crumbs, brown sugar, and salt into a shallow dish.
  • Drizzle the oil evenly over the crumb mixture and toss until the oil is mixed throughout.
  • Pour flour into a separate shallow dish.
  • Place eggs in a third shallow dish.
  • Place the chicken in the flour and turn to coat. Shake off any excess flour. Then dip the chicken in the eggs, shaking off any excess egg before finally coating the chicken in the breadcrumb mixture.
  • Place the breaded chicken on the prepared baking sheet. Bake until crisp and golden brown, about 15 minutes.


  • The nutrition information below includes all of the breading ingredients. If you don't use all of the bread crumb mixture, egg, and flour when preparing your chicken nuggets, the nutritional facts will vary.
  • Cut the chicken into equal-size portions. This will help the nuggets cook in the same amount of time.
  • Skip a step! Instead of cutting the tenderloins into nuggets and breading each individual piece, simply use the same recipe to prepare baked chicken tenders. Bread each chicken tender and bake for about 20-25 minutes.
  • I like to use chicken breast tenderloins because it's very quick and easy to slice them into equal bite-sized pieces. That said, you can certainly use regular boneless, skinless chicken breasts instead.
  • Shake off excess flour, egg, and breading to prevent the chicken from getting soggy instead of crispy.
  • The oil in the breading is a key to these extra crispy oven fried chicken bites since the fat helps the breading turn brown and crunchy in the oven. Don't skip the oil, or the end result won't be nearly as good.


Serving: 1/4 of the recipe | Calories: 367.9kcal | Carbohydrates: 30g | Protein: 33.7g | Fat: 12g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.8g | Cholesterol: 163.8mg | Sodium: 753.9mg | Potassium: 55.7mg | Fiber: 1.3g | Sugar: 3.3g