Reviewed: Apr. 10, 2012

These have become a favorite in our house. As other reviewers suggested, I soak them in buttermilk first and then cover with breadcrumbs. I then put them on a wrack over a baking sheet (I use cookie cooling wracks) and drizzle with olive oil. The crispness seems to vary each time but they're still very good. They definitely beat store bought any day.

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Reviewer:

Maribeth

Reviewed: Mar. 31, 2012

I cut this recipe in half and used two smallish chicken breasts. The breadcrumbs I used were homemade. I did need a touch more butter to coat my pieces. I baked these on a large shallow pan that I coated with foil and placed a wire cookie sheet on. These turned out really nicely-- cooking them on a wire rack made them crispier than they would have been just cooked on the baking sheet. The kids were quite surprized that I could make chicken nuggets at home. The kids ate them but they did not care all the thyme in this recipe. I'll make this again but I'll find some way to lighten this up (like maybe using egg white to coat the chicken instead of all that butter) and use italian seasoning instead of the individual spices that are called for.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 18, 2012

Very good! I used black pepper and old bay instead of thyme and basil to give them an extra kick, and they turned out great! Will definitely make these again.

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6 users found this review helpful

Reviewer:

wcmayor

Reviewed: Mar. 18, 2012

I double this recipe to freeze and use them instead of the nasty store-bought kind. I pre-marinade in milk and italian dressing and skip the butter. It's also easy to play with the coating. Granulated garlic and minced onions added in are really yummy.

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Reviewer:

hwilhelm

Reviewed: Mar. 17, 2012

Upon the advise of another reviewer, I used butter milk to save the cholestoral of butter. It was a big mistake. I am using eggs next time.

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Reviewer:

Laurie

Reviewed: Mar. 12, 2012

These were delicious! I baked them on a baking stone, which makes it near impossible to dry out chicken. They were moist and tasty!

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4 users found this review helpful

Reviewer:

NancyKR

Reviewed: Mar. 11, 2012

My oldest son loved these! My younger (picky eater) son wouldn't even try one :-( Hubby loved them. I used panko crumbs instead of italian bread crumbs. I added 1 tsp each of old bay, garlic powder, onion powder and salt. I cut up the chicken and let it marinate in buttermilk for about 30 minutes. I skipped the butter, the buttermilk was all it needed. **Tip***Preheat your pan in your oven. This will quickly brown and crisps the nuggets. Turn them about 1/2 way through to brown both sides.****

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Reviewer:

SMIDGEN21

Cooking Level: Expert

Reviewed: Mar. 11, 2012

I like the idea of this recipe but I think I added too much seasoning to each piece and let the chicken soak too long in the butter. If you are going to make this, moderation is key. I ended up with chicken that was soggy on the bottom and way too seasoned on top.

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Reviewer:

Rothgar

Cooking Level: Beginning

Reviewed: Mar. 8, 2012

Super easy and super yummy!!! I have been looking for an alternative to store-bought nuggets. This way I control what goes into my little one's mouth and it's no headache to make!! LOVE!!

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Reviewer:

justfortwitts

Reviewed: Mar. 8, 2012

Great recipe and idea! I did what a lot of the other reviewers suggested and used buttermilk or milk/vinegar to dip the chicken in first, rather than butter. My family loves these! Sometimes I use panko or a mix of panko and breadcrumbs, depending on what I have in the pantry. I also used the same idea last time I made fish. We liked it better than frying it!

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2 users found this review helpful