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Baked Chicken Nuggets

"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 308 cals
Original recipe yields 6 servings (30 nuggets)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Watch Now
  2. 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. Watch Now
  3. 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. Watch Now

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 308 calories; 19.1 g fat; 14.6 g carbohydrates; 19.3 g protein; 81 mg cholesterol; 989 mg sodium. Full nutrition

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Reviews

Read all reviews 1161
  1. 1703 Ratings

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Most helpful positive review

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

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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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...

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.

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...

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...

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...

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 ...

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 ...

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...

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...