Recipe by Teresa
"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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skinless, boneless chicken breasts
Italian seasoned bread crumbs
grated Parmesan cheese
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!
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.
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.
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.
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Nuggets
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
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