Reviewed: Nov. 21, 2009

don't make again

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Reviewed: Nov. 11, 2009

I'm afraid we didn't care for these at all. Pretty bland and not at all crunchy, I even tried broiling them briefly to crisp them up, without success. So sorry, but I can't recommend these.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Nov. 10, 2009

Excellent, easy to do and very crunchy! The only recommendation I would make is do not add the red pepper flakes if your kids don't like anything spicy. Mine wouldn't eat it, but I know for another time.

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Nancy W

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Reviewed: Oct. 18, 2009

LOVED THIS!

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kt08dec88

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Reviewed: Oct. 7, 2009

These were delicious! Cook time was perfect! I marinated my chicken overnight in an olive oil, chicken broth, garlic, salt, pepper blend. Then I used the egg, coated the pieces, and battered them up! I used Italian seasoning for the other spices, plus some garlic salt/pepper. My husband loved these and so did I! He didn't even know there was wheat germ in them...I love sneaking in nutrition! I have some leftover that I plan on turning in to chicken parmesean! :)

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 1, 2009

My two year old wanted more as well as my 72 year old father. Easy to make and great to freeze some up for later. I added a little garlic powder just because I live by the motto everything is better with garlic!

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jbafia

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

To my this simply tasted liked your typical chicken cutlets cut into smaller pieces. Next time around i will def try to add some more spice, maybe try Panko bread crumbs and more cheese.

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Dina

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Reviewed: Sep. 22, 2009

I deleted the wheat germ and used a full cup of bread crumbs and added garlic and herb seasonings to the dry mix. I also cooked the chicken for 10 minutes on each side, not 10/5. Very yummy!

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Rach

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Reviewed: Sep. 21, 2009

I made a few modifications to this recipe and it turned out very good, and even healthier. I used 3/4 cup panko bread crumbs and 2 T parmesan cheese along with the rest of the spices mentioned in the original recipe. I completely left out the vegetable oil as it didn't seem necessary. As another reviewer suggested, I used a slotted spoon so that excess egg could drip off the nuggets easily before dipping them in the bread crumb mixture. After I laid the nuggets out on the cookie sheet, I sprayed them with some coconut oil cooking spray. For a dipping sauce, I combined equal parts dijon mustard and honey, mixed with a little basil. I served this with a side of rice and steamed vegetables which made for a beautiful presentation! My boyfriend loved it. This is a keeper for sure!

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Connie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pasadena, Maryland, USA

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Reviewed: Aug. 6, 2009

These were great. I boiled the chicken first for 5-10 minutes and it made it easier to coat and that way i had no problem with the chicken being undercooked as some people did.

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lizzi6692

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: May 24, 2009

I substituted bread crumbs and wheat germ for "Corn Flake Crumbs". Yum!

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Jullie

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Reviewed: May 20, 2009

Sorry - I thought the effort and the end result was not worth it. Maybe I made it wrong. Not that tasty.

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Raiko

Cooking Level: Intermediate

Living In: Burbank, California, USA

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Reviewed: Apr. 9, 2009

This was great. I would subtract points for the time spent cutting up the chicken, or how bulky the breading process was, but even so these nuggets were great! They are so tender and juicy. I love the herbed breading. Next time I would bread the chicken in smaller batches OR put it in a bigger bag - gallon sized. Wheat germ is what brought me here initially, trying to find a way to use it, and I did. The only change I made was a few sprinkles of poultry seasoning, and no oil in the breading step (just sprayed the nuggets with oil as they were going in the oven). UPDATE: This freezes and reheats well. Just move the nuggets to the frig the day or morning before cooking.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 9, 2009

Yummy!! My kids love chicken nuggets and this is yet another great go-to recipe...I serve it with honey mustard, bbq sauce and ranch dressing along with a green veggie side and maybe some potatoes!!!

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Shonda

Cooking Level: Expert

Home Town: Tulia, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Mar. 25, 2009

I made this for dinner with some sweet potato fries the other night and my husband and I both loved it! The only thing I did differently was to not use the olive oil. I dipped the chicken in the egg mixture then put all the pieces right in the bag with the spices and shook it up really well. Once on my baking sheet, I used some olive oil cooking spray and gave them a quick douse so they would crisp up. I spritzed the other side of the nuggets when I turned them over. Worked well and was super-tasty!

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Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Mar. 9, 2009

Great recipe. Instead of the thyme, basil and red pepper I used a Italian seasoning mix and they tasted great! My boyfriend loved them and asked me to make them again the following day. The are great dipped in a bit of BBQ sauce.

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Caitlin

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Reviewed: Feb. 24, 2009

One of my favs... but would be great for kids too!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 17, 2009

These were good, but didn't go on the 'make again' list.

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truedrue

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Reviewed: Feb. 1, 2009

these presented beautifully! they were cooked perfectly and i made them to recipe except for the oil suggestion and the red pepper flakes because i was feeding the children. son gave them 5 stars but we had to balance with the rest of the family!i baked them in a cast iron skillet.

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