Baked Chicken Nuggets Recipe - Allrecipes.com
Baked Chicken Nuggets Recipe
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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

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 30 nuggets Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2006

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!

 
Most Helpful Critical Review
Feb 02, 2013

I followed the recipe but used unseasoned breadcrumbs. It was a pinch too salty. What I didn't like was that it seemed a bit grainy. Kiddos weren't crazy about them either.

 
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.

 
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.

 
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!

 
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.

 
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!

 
Jul 18, 2011

These chicken nuggets were great and easy to make. PLEASE, EVERYONE: IF YOU ARE GOING TO RATE A RECIPE, PLEASE FIRST FOLLOW IT!!! IT IS SO ANNOYING TO READ REVIEWS (ESPECIALLY POOR ONES) AND SEE THAT THE COOK DIDN'T FOLLOW THE RECIPE AS WRITTEN. It is great to make changes and add your own twist but that shouldn't affect how you rate the recipe.

 

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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.

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