The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 30, 2008
My three picky eaters went crazy over these!! Very yummy, thanks!
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Living In: Waterloo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 17, 2008
i have made these over and over they are so good. i will never eat frozen again!
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Cooking Level: Intermediate

Home Town: Brandon, Vermont, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 16, 2008
Yum! This recipe is great. I made a few small changes...dipped in milk instead of butter, left out the thyme (didn't have any), added a little garlic powder, & used a little less Parmesan cheese. I dipped them in homemade BBQ sauce & they were delicious! My husband didn't even dip his in anything & he loved them :). I definitely recommend the trick of cooking them on a wire rack, because I did mine like that & they were perfectly crispy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 4, 2008
So good! I made a few changes, and these were so great! I used crushed cornflakes combined with a small amount of bread crumbs. I added garlic powder and itialian seasoning to the mix, and it was so yummy! Instead of using butter before dipping, I made my own "buttermilk" by combining skim milk with a cap full of vinegar. The end result was a super juicy and moist chicken nugget! These will become a regular in our home, and once we have kids I will make this for them regularly!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 24, 2008
I picked this recipe because I'd been craving chicken nuggets but didn't want all the calories of store bought or frying. I did beat an egg and add in some olive oil as another reviewer did, then I threw it all in a bag and shook it up! I'd recommend doing it this way as I can't imagine it'd be the same without the egg for stickiness. It turned out great! I served it with some Parmesan Ranch dressing and a side of pasta, and my boyfriend loved it. Not as good the next day and a little on the dry side though, still really good right out of the oven.
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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 24, 2008
I followed the recipe, but next time I make them I will adjust by.... it called for to much butter, I will probably only use 1/3 cup, I also used a cooling rack over my baking sheet to help it stay crispy on the bottom, it worked great!! Will make extra next time and freeze for my daughters lunches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 23, 2008
I was pleasantly surprised by these. Great flavor. I made the following changes: (1) instead of butter, I used about 1/2 T. of vinegar and 1/2 c. milk and soaked the chicken pieces in it for about one hour in the fridge; (2) put all of the dry ingredients in a bag and spooned the chicken pieces in, shaking to coat (no mess!); (3) sprayed with cooking spray for a crispier coating; and (4) baked on a wire rack set on a cookie sheet.
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Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA
Living In: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 21, 2008
Great! A new weekly dinner for our toddlers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 21, 2008
I took the advice of others and used eggs instead of butter. Had no problem with the breading sticking to the chicken. I also used my cookie cooling rack so the chicken would crisp up on both sides. Worked great. I did add rosemary to the breading. For dipping sauce I used "Honey Mustard Grilled Chicken" recipe from this site. Boy was this a good dinner!
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 17, 2008
Great recipe. Another way to cut calories and fat is to dip the chicken in fat-free ranch dressing before coating. Kids liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 17, 2008
Delicious and easy my two requirements. I used the rack and had no problem getting them crispy and brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 7, 2008
My nuggets turned out SO yummy! The one change I made was I took so of the other reviewers advice and soak the meat in milk with a little vinegar instead of the butter. I also used Pheasant meat instead of chicken and it tasted GREAT!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 3, 2008
Husband and kid loved these. Their plates were practically licked clean. Served with honey mustard dip. I found that I had a little crumb mixture left over, so I cut up a few pieces of skinless thigh as well.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 25, 2008
Loved this. Made some changes to make it lower in fat - used fat free parm and milk instead of butter (per others' suggestions). I've also substituted buffalo sauce for the butter, which adds a kick!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 24, 2008
We'd definitely make again. They aren't as good as "fried" ones, but they are a much healthier alternative.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Westfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 23, 2008
I love this recipe! Although the second time I made it, I used crushed tortilla chips then added a lil italian seasonings and my family just gobbled them up!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 23, 2008
Great-thanks!
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Cooking Level: Beginning

Home Town: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 20, 2008
I'll never go back to frozen chicken nuggets again. These were wonderful and so easy to make!
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Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 18, 2008
This recipe was wonderful. My 18 month old ate every last piece we served her and wanted more when it was gone!(she usually won't eat chicken at all) I followed a few of the changes suggested by using milk instead of the butter and using the cooling rack. I did not flip the chicken 3/4 of the way through but I will in the future as the bottom was a little moist still.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 17, 2008
I wonder how to keep all the breading on nuggets? My nuggets were a bit naked. Made it for picky daughter, had to make her to finish it. The rest of family liked it.
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