Reviewed: Aug. 3, 2008

I wanted to make something like Chicken McNuggets to please the kids. I didn't have a lot of ingredients on-hand or a lot of time to search, so I went with this recipe. I told my wife I'd make her something else for dinner, anticipating the final product would be something like McNuggets. I used the modifications to the recipe that RESALEAPPAREL recommended in his/her 2 Nov. 2006 review (cooked on a cookie rack, used 1 Tbsp vinegar and a cup of milk instead of butter, broiled for last five minutes). I also had to use mostly Ritz cracker crumbs instead of bread crumbs. As soon as I sampled it out of the oven, I stopped preparing the second meal for my wife. These suckers are healthy and good. Turned out moist and delicious. I cut them into 1.5" squared or slightly oblong shapes. Highly recommended.

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Ben Galbraith

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Reviewed: Aug. 1, 2008

These are great. My family loves them so I make them often.

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Fairisia

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Reviewed: Jul. 26, 2008

This was really good. Nice to find a recipe that could please my boyfriend and my 2 1/2 year old son.

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Patrice_Turckel

Cooking Level: Intermediate

Living In: Mira Loma, California, USA

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Reviewed: Jul. 9, 2008

well i so rarely hear my 5 year old rave about my food, that this definately deserves 5 stars just for that! I wanted to cook them on a rack, but i didn't have enough room ( used 5 breasts) so i placed them on greased foil ( after spraying nuggets lightly with oil) and flipped halfway. i also broiled for a couple minutes just to darken the colour a bit but it probably wasn't necessary. i did not use butter to get the crumbs to stick, as i was concerned about them falling off, so i did the traditional method of flour, beaten egg, and crumbs. worked like a charm! these were crunchy, juicy, and flavourful. i did find the crumb mixture a little salty when i tasted it, so i added about 1/4 to 1/2 a cup of bran! not only did it add health benefits, but it tasted absolutely wonderful! i will be adding bran to my breadings from now on! i also added a little garlic powder.

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Robina

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 2, 2008

These are a fabulous and healthy alternative to the regular fried chicken nuggets. Everyone I have made them for LOVES them! The only thing I do different is drop the chicken in buttermilk (or 1 cup milk w/1-2 tsp of vinegar) before I put the coating on them. I think the buttermilk helps keep the chicken moist. You've also got to use fresh grated parmesan for it to really turn out good.

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Mrs.Dancer

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

very yummy. I made strips instead of nuggests. didn't have buttermilk used a bit of sour cream, yogurt and milk to marinate chicken. Made my own mixture of bread crumbs with italian seasonings. Thanks for the wonderful idea. It was yummy!

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Lori L.

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jun. 24, 2008

Very good. Used the cooling rack method others had recommended. Cooked for 15 min. Broiled for 2 min. Crunchy outside, moist inside. My 3yr didnt even need the ketsup! Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

It was a pretty good recipe with the grated parmesan crumbles. Too bad my daughter still didn't want to eat too much of it. Used margarine instead of butter. Chicken thigh instead of breast. Garlic salt and added italian seasoning with some thyme.

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kniterrific

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Reviewed: Jun. 7, 2008

A couple of changes...I used olive oil to coat the chicken pieces, and the pan. Also, used just a t. of ital. seasoning in place of the seasoning. Also added ground flax seed to bread crumbs, and on top of all the pieces before baking, for extra nutrition...the kids never knew :) This is an awesome recipe, moms!! Feed your kids better by making these easy homemade nuggets...no more store-bought, processed junk! Just give yourself an extra 20 minutes, and you'll be doing your children a great favor!

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gardningirl

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Reviewed: May 30, 2008

An excellent dish for toddlers! My 2 year old NEVER eats chicken or fast food chicken nuggets so I had my doubts. I can't believe she ate 8 pieces for lunch! With ketchup, but still! I don't like frozen chicken with preservatives so I made extra to freeze for later lunches. I also used egg instead of butter and garlic herb bread crumbs. This is a great dish to freeze and much healthier than grocery or fast food nuggets. DELICIOUS!

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: May 30, 2008

Made this a couple of times now & it is ok, nothing special. I believe kids would like these & could help prepare. We dip in honey mustard that we make. Will make again as nuggets & chicken breast, just not often.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 28, 2008

Because I made changes to the recipe, I feel it would not be fair to give this recipe less than 5 stars. I loved the flavor of the breading, and so did my children. My husband thought it was "good" but he is hard to please ;) Changes I made: Double dredged the chicken, first in whole wheat flour, then in egg mix and then into the recipes breading mix. I did fry them instead of bake, in about 1 inch of oil, and they turned out wonderfully crunchy and the flavor was fantastic! This is a keeper, and no more processed chicken nuggets in this house!

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yenny58

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Reviewed: May 26, 2008

so yummy! me and my husband liked these nuggets as much as my 3 year old! they were crispy on the outside and juicy on the inside. a few modifications: used plain bread crumbs and added 1 T. italian seasoning and 1 t garlic powder, used one egg beaten rather than butter, and placed the nuggets on a cooling rack in the oven as others suggested. we put the nuggests on top salad greens with carrots, cucumber, green pep, diced tomato and low fat shredded cheddar cheese. then topped it with fat free ranch and enjoyed a healthy and DELICIOUS salad!! yummy!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 23, 2008

I thought these had a good flavor, but my fiance just raved and raved!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 23, 2008

These were okay, but not great in my opinion. I used saltine crackers, because that is what I had on hand and maybe this is why I didn't care for them much. I will probably make these again, but add more seasonings. However, I did sub an egg for the butter and it worked well.

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TWISENER

Cooking Level: Beginning

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Reviewed: May 23, 2008

Great and easy too!

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JamieLee

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: May 13, 2008

These were good, but not a favorite for chicken nuggets. I used whole wheat bread crumbs and used egg instead of butter. VERY salty! The flavor didn't really work for us as nuggets, but I'm giving it 4 stars because I think this would be a great recipe to use when making chicken Parmesan.

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Cherilda

Cooking Level: Intermediate

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Reviewed: May 13, 2008

I'm vegetarian, but I made these for my boyfriend, and he said they were the best he's ever had! I added a spice rub that I had gotten on allrecipes to the breadcrumbs to add a little heat, which he enjoys. Thanks for the recipe!

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: May 10, 2008

YUMMY! It was just a little bit to salty for me. But the honey mustard dipping sauce I used helped. Will definitely make again!

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Lauren517

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

These are good, even my picky husband said he would eat them again. The only change I made was to use 2 whole eggs instead of butter to coat the chicken. I did not use a wire rack like many recommended, so they weren't too crisp, but very tasty and tender. Thanks!

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Loren Ver

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Indianapolis, Indiana, USA

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Baked Chicken Nuggets

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