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Sheet Pan Chicken Nuggets and Fries - Crispy, Easy, and Family-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Nuggets:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 1 cup panko breadcrumbs
  • 1/2 cup fine breadcrumbs (plain or Italian)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk (or water)
  • 2 tablespoons olive oil (plus more for the pan)
  • For the Fries:
  • 1.5 pounds russet or Yukon Gold potatoes, cut into 1/3-inch thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • To Serve (Optional):
  • Ketchup, honey mustard, ranch, barbecue sauce, hot sauce, or aioli
  • Lemon wedges and chopped parsley

Method
 

  1. Heat the oven and prep the pan: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment and brush or spray lightly with oil. If you have two smaller pans, use them; space helps everything crisp.
  2. Soak and dry the potatoes: Place cut fries in a bowl of cold water for 10–15 minutes to remove excess starch. Drain well and pat dry with a clean towel. This step helps them brown better.
  3. Season the fries: Toss dried fries with 2 tablespoons olive oil, salt, pepper, garlic powder, and paprika. Spread in a single layer on half (or one) of the pan. Avoid crowding for best crisping.
  4. Start baking the fries: Bake for 10 minutes to give them a head start.
  5. Set up the nugget coating: In one shallow bowl, whisk eggs with milk. In another, combine panko, fine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Drizzle in 2 tablespoons olive oil and mix to lightly moisten the crumbs.
  6. Coat the chicken: Pat chicken dry. Dip each piece in egg, let excess drip, then press into the breadcrumb mixture to coat all sides. Set on a plate while you work.
  7. Add nuggets to the pan: Pull the fries out after 10 minutes. Flip them quickly. Arrange coated chicken pieces on the open half of the pan, leaving a little space between each. Lightly mist nuggets with cooking spray for extra color.
  8. Bake: Return pan to the oven for 12–15 minutes, until the chicken is cooked through and the fries are golden. Internal temp for chicken should reach 165°F (74°C).
  9. Optional broil: For added crunch, broil for 1–2 minutes at the end. Watch closely to prevent burning.
  10. Finish and serve: Sprinkle with a pinch of salt while hot. Add chopped parsley and a squeeze of lemon if you like. Serve with your favorite sauces.