Herbed Chicken Nuggets Recipe - Allrecipes.com
Herbed Chicken Nuggets Recipe
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Herbed Chicken Nuggets
See how to make tender baked chicken nuggets with an herb breading. See more
  • READY IN 40 mins

Herbed Chicken Nuggets

Recipe by  

"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
  2. Trim any fat from chicken and cut into 1-inch cubes.
  3. In a bowl, beat the eggs with the water and add the chicken.
  4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
  5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2006

I didn't add the red pepper flakes but I did everything else. The only thing I think is that this needs a small touch of salt. One thing I found though is that if you don't add in the oil with the crumb mixture but rather spray it on before baking it makes them crispier. We personally liked it this way better. We also used boneless skinless chilcken thighs instead of the breasts and like that better too. Great recipe!

 
Most Helpful Critical Review
Jan 13, 2011

Better than (and healthier than) store bought nuggets, but certainly not gourmet.

 
Nov 07, 2003

this was a good recipe, but was not kid freindly. If you would like it kid freindly delete the red pepper and half the black pepper. I aslo used a whole cup of bread crumbs because we do not like wheat germs. They tasted great. So enjoy.

 
Aug 25, 2008

Wow! These are great and not bad for you at all compared to normal chicken nuggets. I think it took longer to cut the chicken up than anything else. I used a Italian herbs mix rather than the herbs listed. Also, I did not add oil to the dry mix, I drizzled the nuggets once they were on the cookie sheet. I think that I might try breading and freezing them then pulling them out to cook at my convinience. UPDATE: I now make a double batch and freeze half. Once defrosted, I make them exactly the same and they turn out great. My husband is usually a snob about frozen meat and he was surprised to hear (after he finished eating) that they had been frozen.

 
Apr 27, 2007

Added 2 tbsp of parmesan and 2/3 c of bread crumbs instead of adding the wheat germ. Fantastic!!

 
Nov 11, 2003

These are really easy, fast and yummy! The only problem I had was that they didn't get very crispy, but I may have undercooked them a few minutes in an attempt to keep them from getting OVER done. I used Italian seasoning and Italian bread crumbs, and added some powdered garlic. My 2 year old LOVES them! Definitely a keeper!

 
Jun 12, 2011

These were amazing! One thing to keep in mind: They are very spicy due to both the ground black pepper and the crushed red pepper. Next time I will omit the red pepper and half the black. They were easy to prepare and done quickly. However, they didn't get as crispy as I would have liked. Next time I will cook them longer or put them under the broiler. EDIT: I've made these again and they turned out much crispier. I double breaded them. I first marinated them in Italian dressing, then dipped them in the bread crumb mixture, then dipped them in the egg and then back in the bread crumb mixture. Also, I baked them on a wire rack on top of a baking sheet according to the recipe. Hope this helps!

 
Jan 22, 2003

really good and tasty. I used olive oil instead of veggie oil, though, which made it even tastier! Thanks, Amy!

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 378 mg
  • 15%

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

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