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Baked Chicken Nuggets

See how to make a tasty appetizer that’s also a real kid-pleaser. See more

READY IN 40 mins

Baked Chicken Nuggets

Read Reviews (855)

"A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired." — Teresa

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Original recipe makes 30 nuggets Change Servings

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt

1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

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I learned a great tip to crisp up chicken on the food channel show..Calorie Commando. Place chicken on a wire rack (like the kind you cool cookies on). This allows the bottom of the chicken crisp up as well. I use chicken tenders. I baked 15 minutes at 400, then broil for 5 minutes for extra crispness. Instead of butter if you want to save calories is to add a capful of vinegar to some milk (it is a substitute for buttermilk). This tenderizes the chicken as well and the coating sticks well to it. Then spritz with a light spray of oil and bake. This recipe also works well with Panko or cornflake crumbs. I've used this recipe to oven fry zucchini and mushrooms too. A much more healthy alternative than deep fried and they actually taste better! It's amazing how many calories you can save by using these simple steps. Thanks for the great recipe!

—RESALEAPPAREL

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Most Helpful Critical Review

Aug 17, 2012

A nice start, but lacks in the flavor dept. Swapping buttermilk for the butter worked well for a lower fat (and cheaper, and less messy/greasy) option. Perhaps with the right dunkers (marinara, etc), this would be better. Also opted to bake on a cooling rack so the bottoms could get crispy instead of soggy.

—FNChef

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1,259 Ratings

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Sep 11, 2003

these were great! Very tasty and crisp and much better than fried. I used a beaten egg to get the batter to stick rather than melted butter for a lower fat content.

—ALETA14

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Nov 19, 2007

Best chicken nuggets that I have ever had. I used some suggestions from the reviews, and they turned out very well. I used skim milk to coat the chicken pieces, instead of butter, before coating with the mixture, and I used the cooling racks on top of a cookie sheet to place the nuggets on, so they would be crisp on both sides.

—PBAILEN

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Dec 30, 2005

These were very good and tender! I didn't want to use all of that butter, so I used two beaten eggs mixed with a splash of olive oil. I was running short on Parm so I used half the amount. Served with Honey mustard dressing- very tasty!

—What a Dish!

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Nov 08, 2006

I reviewed this one a few years back...still making these today. Do what a reviewer below suggests and use panko crumbs plus bake on a rack. I turn them 3/4 through for even browning. I also add pressed garlic to the butter for extra yummy flavor.

—BIANKAT

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Oct 16, 2003

These were great! I used 1 1/2 lbs. chicken tenders cut in half. Used only 1/2 tsp.salt, Since bread crumbs were seasoned, I reduced basil to 1/2 tsp. and also added 1/4 tsp. black pepper. Put all dry ingredients in a plastic baggie and added my chicken,after dunking in butter, in small batches to coat. Used some of the left over crumbs sprinkled on top and drizzled whatever butter I had left over on top of the chicken. I used fresh grated parmesan and they came out wonderful! I used to pan fry my chicken nuggets and it took forever,this is so much faster and easier and the best nuggets I have made so far. Thanks Teresa!

—awesome in tummy

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Sep 28, 2006

These were awesome! A lot better than any frozen or fast food chicken nuggets. I made them for my boyfriend with some corn on the cob as a side. We loved the dinner. I recommend flipping the nuggets about 3/4 of the way, to make sure one side doesn't get too brown.

—Jodi

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Nutrition

Calories
308 kcal
15%

Carbohydrates
14.6 g
5%

Cholesterol
81 mg
27%

Fat
19.1 g
29%

Fiber
1.4 g
5%

Protein
19.3 g
39%

Sodium
989 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Chicken Nuggets

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Calories from Fat: 172

% Daily Value *
Total Fat 19.1g 29 %
Saturated Fat 11.4g 57 %
Cholesterol 81mg 27 %
Sodium 989mg 40 %
Potassium 237mg 7 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 1.4g 5 %
Protein 19.3g 39 %
Sugars 1.2g
Vitamin A 13 %
Vitamin C 3 %
Calcium 18 %
Iron 21 %
Thiamin 8 %
Niacin 90 %
Vitamin B6 24 %
Magnesium 12 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.