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My review
Baked Chicken Nuggets
Teresa C. Rouzer
"A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired."
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Ingredients
40 m servings 308Original recipe yields 6 servings (30 nuggets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k1771 Ratings
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Most helpful positive review
11/2/2006
I learned a great tip to crisp up chicken on the food channel show..Calorie Commando. Place chicken on a wire rack (like the kind you cool cookies on). This allows the bottom of the chicken cris...
Most helpful critical review
2/2/2013
I followed the recipe but used unseasoned breadcrumbs. It was a pinch too salty. What I didn't like was that it seemed a bit grainy. Kiddos weren't crazy about them either.
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11/2/2006
I learned a great tip to crisp up chicken on the food channel show..Calorie Commando. Place chicken on a wire rack (like the kind you cool cookies on). This allows the bottom of the chicken cris...
11/16/2002
these were great! Very tasty and crisp and much better than fried. I used a beaten egg to get the batter to stick rather than melted butter for a lower fat content.
11/19/2007
Best chicken nuggets that I have ever had. I used some suggestions from the reviews, and they turned out very well. I used skim milk to coat the chicken pieces, instead of butter, before coati...
7/16/2011
These chicken nuggets were great and easy to make. PLEASE, EVERYONE: IF YOU ARE GOING TO RATE A RECIPE, PLEASE FIRST FOLLOW IT!!! IT IS SO ANNOYING TO READ REVIEWS (ESPECIALLY POOR ONES) AND S...
12/30/2005
These were very good and tender! I didn't want to use all of that butter, so I used two beaten eggs mixed with a splash of olive oil. I was running short on Parm so I used half the amount. Se...
10/1/2002
I reviewed this one a few years back...still making these today. Do what a reviewer below suggests and use panko crumbs plus bake on a rack. I turn them 3/4 through for even browning. I also ...
3/28/2003
These were great! I used 1 1/2 lbs. chicken tenders cut in half. Used only 1/2 tsp.salt, Since bread crumbs were seasoned, I reduced basil to 1/2 tsp. and also added 1/4 tsp. black pepper. Put ...
9/28/2006
These were awesome! A lot better than any frozen or fast food chicken nuggets. I made them for my boyfriend with some corn on the cob as a side. We loved the dinner. I recommend flipping the n...
11/23/2008
I was pleasantly surprised by these. Great flavor. I made the following changes: (1) instead of butter, I used about 1/2 T. of vinegar and 1/2 c. milk and soaked the chicken pieces in it for a...