These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!
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!
Read MoreThese weren't a hit in our house. They didn't taste very good and the bread crumb mixture didn't stick very well to the chicken using the method in the recipe. I would leave out the oil and coat the chicken in a flat pan next time, not a bag. Then maybe spray it once it's on the baking sheet to achieve browning. Using milk or buttermilk for the egg mixture helps with the taste I've found in previous recipes.
Read MoreI 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!
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 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!
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!
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. Served with Honey Mustard Dressing II also from Allrecipes. Used only 2 chicken breasts and almost didn't have enough bread crumb mixture. I used Trader Joe's bread crumbs to eliminate trans-fats. I omitted the veggie oil and they were perfect!
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 breading to stick to the chicken better.
these were absolutely wonderful. instead of wheat germ i added some crushed walnuts and butter crackers. other than that i stuck to the recipe. excellent!
You need to at least double the cooking time or they will not get cooked through.
Usually it drives me crazy when people post reviews of recipes they have changed so much it hardly is even the same recipe that it began as. Hopefully I did not go TOO far, but I do acknowledge I changed quite a few things in this recipe. Anyways, for my breading I used 1/3 cup of regular bread crumbs, 1/3 cup of Panko, about 3 TBS of granulated Parmesan, a few shakes of seasoned salt and 1/2 TSP of the following: black pepper, cayenne pepper, thyme, parsley and basil. I wanted to cut some of the calories/cholesterol, so I used around 1 cup of 2% milk with a few TSP of white vinegar and eighty-sixed the eggs as well as the oil in the breading. I used 2 very large chicken breasts (probably 1.75 lbs) which I cut in half the long way before cutting into bite sized pieces. Several reviewers suggested cooking these longer, so I decided to cook them for 20 minutes, I was making mashed cauliflower and forgot to take them out until closer to 25 minutes, but they were perfect. Also, I baked them on a rack I placed over a cooking sheet so they would not be soggy on the bottom or require me to flip them. Whipped up a very easy honey mustard sauce to go with these -- about 60/40 spicy brown mustard and honey respectively then flavor it with black pepper to taste and add a little mayo at a time until the consistency is perfect – but obviously that is just my preference. Great recipe, it is beyond me how as of now this is not the highest rated nugget recipe on the site!
Quick and delicious! I had everything on hand and they were prepped and baked in under 25 mins. The only personal change I made was to use 1/2 cup of panko crumbs in place of the wheat germ because I wanted them extra crunchy
I made these for my kids for lunch, but I enjoyed them just as much as they did. I forgot to add the oil in with the spices. I just added all of the spices directly to my bag, added the chicken, and then realized my mistake. So after I put the chicken on the baking sheet, I sprayed the nuggets with some baking spray. This is the first recipe that I have made that has crisped up. Usually we have chicken nuggets that the coating ends up gooey and falling off the chicken. These were perfect - love the spices!
Really tasty! They came out crispy on the outside, nice and tender on the inside. One little tweak that gave them a little extra crunch: I didn't have any wheat germ, so I crushed some bran flakes cereal instead. My husband and I loved them - this recipe will definitely go into the favorites book!
I combined this recipe with another nugget recipe on this site. I added 2 tablespoons of sesame seeds. These turned out really well, but I think when I make this recipe again, I'll either double the spices or I'll add more of a different spice as they turned out a little bland. Making a dipping sauce on the side helped. I loved the addition of the wheat germ and none of my family members noticed that's what was coating their chicken.
I decided to make this chicken as full breasts, instead of cutting them into nuggets. The final result was juicy and crispy, tasted like fried chicken, only healthier! Like the other reviewes suggested, I did not add the oil to the mix. I drizzled it over the chicken while it was on the baking sheet, after being breaded. Also, I didn't have wheat germ, so I used a 3/4 cup of bread crumbs, garlic salt, table salt, red pepper and minced onion. This recipe was a huge hit!
Kudo's Amy!! I have a houseful of picky eaters, and they all loved them. This is a keeper. Bea
Fantastic! A healthier version that satisfies my cravings for fried chicken. I'm looking forward to playing with the herbs but the basic recipe is definitely worth a try.
Yummy! We substituted 2/3 extra cup bread crumbs for the wheat germ, and it was excellent!!
These weren't a hit in our house. They didn't taste very good and the bread crumb mixture didn't stick very well to the chicken using the method in the recipe. I would leave out the oil and coat the chicken in a flat pan next time, not a bag. Then maybe spray it once it's on the baking sheet to achieve browning. Using milk or buttermilk for the egg mixture helps with the taste I've found in previous recipes.
Very good recipe and easy. The only adjustment I made was adding a cup of panko crumbs and some parm. cheese. So much better than frying,And everyone loved it.
Fantastic! Great alternative to fried or fast food. I too used panko in place of the breadcrumbs for crisipness...and left off the wheatgerm (bad childhood memories of being force fed wheat germ- LOL)Thanks for great recipe!
Better than (and healthier than) store bought nuggets, but certainly not gourmet.
This is the best chicken nugget recipe I've found! I've tried some others, but they were not nearly as flavorful! Instead of wheat germ, I crush either saltines or wheat Ritz crackers. Either work just fine & you can't tell the difference. We make this with a honey mustard dressing that I got on here & they are a favorite in our house!
These are great, definitely a family favorite and quick and easy stand by in a pinch!
I was so happy to be able to feed my kid something healthy that he was actually asking me for! I've been using this recipe for years and it hasn't let me down yet!
EXCELLENT! I served this with Clone of a Pretzel Dip and it was perfect. Sweet potato fries and a salad are my choices for sides. I used fresh herbs from my garden. The baking time and temperature was perfect. Thank you Amy for sharing your EXCELLENT recipe!
I didn't have any wheat germ, so I had to sub with more seasoned breadcrumbs. Next time I make them, I will definitely try it with the WG. These were very good!. I love trying to find ways of trying NOT to fry things, and this was great! I highly suggest playing with this recipe if only with the spices (because every family is different).
I found this recipe to be lacking in good, cohesive flavor overall. After reading reviews, the only change I made was tenderizing the chicken beforehand to reduce the density. This made the cook time perfect.
totally not what i expected, but very good and not too fatty either (with a few modifications here and there). the breading is a little sparse, but the spices are superb. have made twice already!
I loved these nuggets. Easy to make, very tender and juicy, good flavor. Cooking time was perfect. I made them just like the recipe using all bread crumbs (have never used wheat germ but will try it next time) and olive oil instead of veg. Maybe my pinch of red pepper was small, but my very picky kids both had two helpings. Will definitely make these again!
Great,simple and a bit healther then MCD! I didn''t have wheat germ, so I used some crakers that were lieing arround (crumbled them up like bread crumbs). I cooked them with my frozen french fries for the kids. This is a keeper!
Great crunch. Ok flavor. I halved the amt of chicken and eggs, but kept the seasons the same. Then used bran flakes (in place of bread crumbs, which was a little bran-tasting, but fine) and ground flax (in place of wheat germ). I tried a few with cornmeal too, which was lighter.
I really didn't like this recipe, unfortunately. It was very dry and bland. Maybe someone else will have better luck, though.
I loved the idea of making a healthy version of a chicken nugget. I modified this a little bit. I cut the chicken breasts into 1 x 1 inch pieces (nugget sized). I substituted bread crumbs for the wheat germ. In addition to the herbs and spices listed, I also added sesame seeds. I sprayed lightly with olive oil spray and baked for twenty five minutes at 400 degrees. Delicious!!
I added some paprika and 1/4 cup parm. cheese to the dry ingredients. These chicken fingers were moist and full of flavor.
This was great! Easy to prepare. I baked on one side for 10 mins and 5 for the other. The chicken turned out juicy on the inside, and crispy on the outside. Went perfectly with raw honey for dipping. Will be using this recipe again!
No leftovers with this recipe. I also used boneless, skinless thighs. They were very tasty, but it took a long time trimming the fat and cutting them into pieces. I used multi-grain Club crackers instead of wheat germ. The fresh parsley was very flavorful. Tasted great with BBQ sauce.
My husband and son say this is the best thing they've ever eaten! Very tasty!
Hey, these were so well received tonight ! Thanks for the great recipe. I think having the tbsp of vegetable oil in the dry mix helped to keep the chicken moist, but crispy on the outside. I also replaced the wheat germ with shredded parmesean, and added a teaspoon of salt as mentioned in another review. Anyways, my family loved it ! I served it with dipping sauces such as honey-mustard, barbecue, and ranch dressing. Thank you!
This ended up being too full of different spices for my step-daughter. she didn't like it.
Seemed a little too "herb-y" for me and I left out the parsley (didn't have it). I'd make these again, but cut down on the thyme and maybe add some Parmesan cheese to the breading. It was pretty quick and easy.
Delicious! I didn't have the wheat germ so I just used a full cup of bread crumbs. I also saw the warnings about the heat of the dish, so I left out the red pepper flakes. These were WAY better than anything you can buy frozen.
All the spices were wonderful together, i might use ground red pepper instead of the flakes next time because there were random hot spots. I also would cut smaller pieces to make them crispier. I made a honey mustard sauce to go along side. wonderful!
Very good recipe! I cut the wheat germ out of the recipe, and cut back on the oil, and found this to be a very tasty way to do chicken nuggets.
These are fantastic and so simple to make! First, the changes: I used dried parsley instead of fresh, substituted more bread crumbs for wheat germ, and I drizzled olive oil over the breaded nuggets. Next time, I will coat the chicken with flour first, then egg. I will also probably make more breading mixture and bread each nugget in a pan rather than a bag as the coat came out splotchy and irregular.
My children love these. I don't use the wheat germ or the red pepper flakes, and the kids just eat them up!
I love that these are so much healthier than the typical chicken nugget, but still taste great!
Very tasty! Got a bit soggy, would be interested on how to keep them a bit crispier!
These were SO delicious! I made them as a snack for some friends and they LOVED them. These taste really good with ranch sauce. I 'm starting to make them all the time!
Simple and tasty chicken recipe. I omitted the red pepper as I do not like those. But it was still great! My husband loved it. I am going to make it again for dinner tonight!
These Chicken nuggets were great!! The only change I included was to add a little Parmesan cheese to the mixture to add some zing and salt. Great recipe! *Update* I have made these several times now, and I wanted to try freezing them so I would not have to go through the hassle of making them from scratch again. Even though these chicken nuggets are great, moist and juicy, when they are fresh, they are very dry when they are baked again. I would not recommend freezing them.
I admit I didn't follow the recipe completely, didn't have wheat germ so I used more breadcrumbs and it tasted well....too "bready" The next day I pan fried the leftovers and they turned crispy and good!
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.
I used skinless & boneless thighs. I substituted herbs with 2tsp mixed herbs, and used 1cup panko crumbs instead of breadcrumbs and wheatgerm as that was what I had already. I didn't put the oil in but sprayed them all over with canola oil before baking. Very nice and definitely much nicer than brought ones. It is a keeper.
There were really good! I did 1 cup of bread crumbs because I didn't have wheat germ on hand. My oven was a little broken, and wouldn't heat up to 425, so I baked it on 375 for 18 minutes. crispy and delicious!
These were really good, the kids liked them and so did my husband. We aren't big on wheat germ so I used cornmeal in it's place and they turned out just fine. I also omited the red pepper flakes as suggested in another review.
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!
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!
I did this MOSTLY to recipe directions. Yummy! Looking for ‘dipping sauces’ an Allrecipe recipe called Sesame Chicken Strips with Sweet Sauce one of the reviews a woman added dill to the sweet sauce – OMG – dill in that sauce is totally addictive, also added a little almond milk. I had oat bran instead of wheat germ (none on hand) then 1/3 cup sesame seeds to breading. Asian grocery stores carry very nutritious sesame seeds inexpensively. Next time I make I’ll do the review ‘nkki_dw’ – she doubled breading, 1st marinated chicken in Italian dressing then dipped in bread crumbs, then egg dipped then another round in the bread crumbs. Some of the reviews said the time in cooking was off. 10 minutes worked on our oven, browning the crust. I also made a hot sauce that my husband liked better than the sweet sauce. This is a real keeper.
Excellent taste. Very easy to make. I omitted the red pepper flakes (didn't have any) and they still had a spicy taste. Also omitted the oil, they don't need it! I need to find an alternative to bread crumbs to skip the trans fat, but other than that wonderful. I'll definitely make these again!
The herbs make this recipe awesomely flavorful and my kids love it! I usually add 2 Tablespoons of parmesan cheese to the dry ingredients, and I subsitute egge beaters for the whole eggs. Sometimes I don't have wheat germ on hand, so I just substitute any kind of cracker crumbs (plain or flavored, etc.) We love to dip these nuggets in a honey mustard sauce made of: 1/4 cup fat-free mayonnaise, 1 Tablespoon prepared mustard, 1 Tablespoon honey and 1/2 Tablespoon lemon or lime juice. So yummy... thanks for the recipe!
This was a big hit! The oven made these crunchy and delicious. The little bit of spice wasn't too much for my sensitive tastes :-)
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.
My family went crazy for these. Served them during the football playoffs with my hubby's famous BBQ sauce, my Honey mustard....and yes Ranch for the grand baby girl.
Yeah, these are good. I don't know about wheat germ, I just used all bread crumbs. I like the spices listed, but I added garlic and onion powder as well. Don't forget to add SALT!!! I noticed someone mentioned these could use some, and they are right. I believe that's what "seasoned bread crumbs" means, but salt probably should be listed separately on the ingredients list. Tasty.
Easy and tastes really good. I put them over a tossed salad and the contrast was great.
They turned out okay, not as crispy or with a shell like the nuggets you find in stores.
This was nice...use a rack rather than a baking sheet..the results will be better
These are very good and very easy to make. I definitely missed the salt, but that's just because I like salt a little too much. I omitted the oil, but gave them a light spray of olive oil cooking spray before placing them in the oven and I don't feel I lost anything. I did not have quite enough coating for four chicken breasts, but it was pretty close. I did not find this overly spicy like some. I calculated the calories as I went and these were surprisingly low considering the breading (cooking without fats is awesome!).
These were a great idea! The kids loved them and I knew exactly what was in them... which made them even better! It was a big hit with the kids! Thanks!
5 stars because it's an easy make again recipe. the kids liked it - the boyfriend liked it = success !
This was a huge hit in my house! Next time I make it I will add less red pepper, but it was great! All of my kids loved them, they dipped them in barbecue sauce!!!
Did not make any changes. I should have doubled the recipe. Flavor, heat and herbs, just right.
to reviewer under "MOST HELPFUL" where does it claim these are gourmet chicken nuggets? your comment is not a review! I used everything except for the red chili pepper flakes and I added garlic powder. I had a recipe for a fried chicken salad and I used this recipe in place of the fried chicken and it was really good!
I made these for my family. I cooked them at 435F instead of 425F just to be sure they would be done. They came out great. I coated the chicken with the eggs and then put into a strainer with a bowl underneath as I had 3 chicken breasts and there was a lot of leftover egg. I combined the dry ingredients into a zip lock (to save a bowl) and then put in the egg dipped chicken. Then shake the bag to coat. I used Italian seasoning, garlic powder and bread crumbs. I then put the chicken on a baking sheet and drizzled with light olive oil. I've added it to my recipe box - It's a keeper!
I used fresh basil and only needed 1 egg as I use jumbo double yolk eggs. I also added salt to the dry ingredients. It was delicious. Quick and easy. I served it with chilli mayonnaise. An absolute hit.
I liked using the wheat germ. I didn't put in any red pepper and my family loved it!
This recipe is great! They turned out extremely yummy. I may try adding more red pepper flakes, I didn't really get much of a spice kick out of it. But otherwise, completely worth it. A lot better than store bought chicken nuggets and even better than McDonalds. I even made chicken strips using this and they were just as yummy.
FYI-If you want crispier nuggets, use Panko bread crumbs and not regular ones. It really makes a difference.
