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Herbed Chicken Nuggets

"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!"
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40 m servings 309 cals
Original recipe yields 4 servings


  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 196
  1. 283 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 t...

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 lik...

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 he...

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

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 ...

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 don...

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

These turned out so moist, tender, and yummy, with just the right amount of crisp-ness on the outside. I was worried they would dry out from the high cooking temp, but they were perfect. Serve...

My whole family loves this recipe. My two year old cleans his plate every time I make these. I have discovered that straining the chicken out of the egg mixture with a slotted spoon helps the ...