Recipe by Amy
"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breasts
chopped fresh parsley
crushed red pepper flakes
dried bread crumbs, seasoned
ground black pepper
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!
Better than (and healthier than) store bought nuggets, but certainly not gourmet.
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.
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.
Added 2 tbsp of parmesan and 2/3 c of bread crumbs instead of adding the wheat germ. Fantastic!!
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!
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!
really good and tasty. I used olive oil instead of veggie oil, though, which made it even tastier! Thanks, Amy!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Chicken Nuggets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tender baked chicken nuggets with an herb breading.
See how to make a tasty appetizer that’s also a real kid-pleaser.
Make a delicious dinner with just two basic ingredients! Technique is the trick.