Cinnamon Chicken Nuggets Recipe -

Cinnamon Chicken Nuggets

Recipe by  

"An updated version of an early American recipe that has been in my family since the 1800's. The original version of this dish is mentioned on at least one episode of 'Little House on the Prairie.'"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Heat oil in skillet or fryer to 350 degrees F (175 degrees C). Arrange paper towels on a baking sheet.
  2. In a medium bowl, beat together eggs, milk , and honey; set aside. Combine flour, sugar, and cinnamon in a large resealable plastic bag; shake until blended. Dip chicken in egg mixture, and then add to flour mixture. Seal the bag, and shake to coat chicken with flour mixture.
  3. Place 10 to 12 coated chicken nuggets into hot oil. Cook till done, about 7 to 10 minutes (nuggets will be a dark bronze color). Remove nuggets from oil, and drain well on paper towels. Repeat till all nuggets are cooked.
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  • Note
  • Recipe can be prepared by baking nuggets on a lightly greased baking sheet in a 400 degree F (200 degree C) oven for 25 to 30 minutes, turning once after 15 minutes.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2008

Despite the one negative review, tried this recipe and was sooooo glad! Served hot, this chicken was moist and had a delicate, fresh flavor. Just right for a refined palate!!!! The real surprise came 3 hours later when when snacking on leftovers. Served cold the flavor of the joney and the cinnamon jumps right out and smacks you. So, I say, serve it hot for a light refreshing taste,or,serve it cold for a less sensite palate.

Most Helpful Critical Review
Feb 16, 2010

I did not care for this recipe.


14 Ratings

Jan 28, 2009

Tried this recipe tonight - did not have enough honey to add in, but I did add garlic to the flour mixture. Everyone in my family LOVED these nuggets. Even frying them, they still came out very, very tender and juicy. There were absolutely no leftovers and I'm craving more!

Jan 11, 2008

When I read this recipe, I was excited about the combination of flavors. I followed the recipe exactly and they turned out just OK, though moist and different...We may do this again, mainly because my picky 2 year old liked them!! But thanks for the new recipe!!!

Feb 02, 2009

We really enjoyed these. Very easy to make. The cinnamon adds that touch of difference. You don't even need any sauce to dip them in.

Feb 07, 2008

I have great difficulty in following a recipe, for many reasons. The main one being family allergies. I substitued rice milk, omited the egg and didn't mesure a thing. Myself and my oldest son really liked it. The 2-year old who is allergic to nothing wouldn't try it and the 5-year old it was altered for didn't like it, but that is our normal. I'm glad I tried it and would recommend it for something slightly different from the usual.

Jan 13, 2010

these were good. But tasted like they were missing something. Tried dipping in Honey Mustard. That helped but still...something was missing. i will make them again but with some experimenting.

Aug 07, 2008

Not great. The chicken stuck to the pan and we could barely taste the cinnamon. Very dry. Very dissapointed. Will NOT make again.


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  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 65.9 g
  • 21%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 130 mg
  • 5%

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

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