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My review
Herbed Chicken Nuggets
Amy
"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!"
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Ingredients
40 m servings 309Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
- Trim any fat from chicken and cut into 1-inch cubes.
- In a bowl, beat the eggs with the water and add the chicken.
- 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.
- 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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Reviews
Read all reviews 201289 Ratings
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Most helpful positive review
7/17/2006
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
1/12/2011
Better than (and healthier than) store bought nuggets, but certainly not gourmet.
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7/17/2006
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...
4/4/2000
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...
10/11/2007
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...
4/27/2007
Added 2 tbsp of parmesan and 2/3 c of bread crumbs instead of adding the wheat germ. Fantastic!!
5/25/2011
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 ...
11/10/2003
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...
1/17/2001
really good and tasty. I used olive oil instead of veggie oil, though, which made it even tastier! Thanks, Amy!
9/7/2005
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...
7/9/2007
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 ...