This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Chicken Nuggets
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- #28970
These baked chicken nuggets are healthier than their deep fried counterparts so you can feel good about serving them to your family
serves/makes:
ready in:
under 30 minutes
under 30 minutes
12 reviews
1 comment
ingredients
2 boneless, skinless chicken breast halves
1 1/2 cup fine dry breadcrumbs
1/3 cup finely shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried basil, optional
1/2 cup melted butter
directions
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Cut the chicken into 1 1/2-inch pieces.
Combine the bread crumbs, cheese, salt, and basil in a shallow bowl. Place the melted butter in another shallow bowl.
Dip each piece of chicken into the melted butter and then into the bread crumb mixture. Lightly press the bread crumbs on so they adhere. Place the pieces on the prepared baking sheet. Place the baking sheet in the oven and bake at 400 degrees F for 15-20 minutes or until golden brown and the chicken is cooked through.
Serve hot with any desired dipping sauces (bbq, honey mustard, ranch dressing, etc).
To make in an air fryer: Set the temperature to 375 degrees F. Place the nuggets in the basket allowing room between them for air circulation. Air fry the nuggets for 10-15 minutes or until golden brown and cooked through, turning them once during the cooking time.
nutrition data
51 calories, 3 grams fat, 3 grams carbohydrates, 2 grams protein per piece. This recipe is low in sodium.
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reviews & comments
June 4, 2013
I have twin toddlers that are obsessed with chicken nuggets. I don't like giving them fast food or prepackaged ones but they are in a picky phase and have refused any homemade versions so far. This recipe got the attention of one of them so it's a start! I omitted the basil and reduced the parmesan. I'll continue to tweak it to see if I can get the other kiddo to like them.
August 4, 2010
Ended up almost tripling the recipe to freeze some. They are delicious! I overcooked them a tad due to a broken thermometer, but they still turned out great. I didn't exactly measure things, but I followed the measurements generally and they turned out great!
July 25, 2010
Loved this recipe! Super easy and great flavor! I substituted cheddar cheese for the parm and it turned out quite nicely! Will definitely make again...
January 10, 2010
Very yummy! I also put too many bread crumbs on but the flavor was excellent!! Would make again any day!!
December 9, 2009
Quick and easy. I used 1 cup of breadcrumbs and only 3/4 c of melted butter. Also, I added 1/4 t. of chili powder to spice them up and cooked them at 400 degrees for 12 minutes and then under broil at 450 for 6 minutes so I wouldn't have to turn them over!...family loved them! Thanks
April 14, 2009
This was easy and fast. I used 1 cup of breadcrumbs instead of more and only 1/4 c of melted butter and it was still good. Also used Pepperidge Farm stuffing mix ( breadcrumbs ) and ground them a little more with the parmesan. Was /is great. Thanks
I was super excited to try this recipe when I saw parmesan cheese in it because it's one of my favorite ingredients, but these came out terrible. The timing and temperature were good, but the butter caused all the breading to stick together so every other bite was of a huge clump of buttery breadcrumbs and the parmesan cheese took over the seasoning and chicken flavor. Yuck! Even with ketchup i couldn't hide the taste.
March 20, 2008
These were pretty good. The only problem I had was I put too much bread crumbs, and it came out very crumby. My mother whos been a chef for over 30 years loved them, she said they were perfect, which Ive never heard her say before!
March 16, 2008
I made these for the family and EVERYONE loved them! Even the picky teenager that works in fast food and my husband who does too! They disappeared faster than I expected! Not difficult to make either. Next time I will have to make more!
January 5, 2008
Awesome Recipe! These were great for my 3 year old who is allergic to the egg in batter for regular chicken nuggets. These are so much healthier and better tasting too! I place a cookie cooling rack on the cookie sheet and bake the nuggets so that both sides are crispy.
September 15, 2007
As a newlywed chef-in-training, I attempted these chicken nuggets with amazing results! The coating was a little "crumby", maybe due to omitting the Parmesan cheese.
September 4, 2007
I liked the nuggets alot. My mom made them for the whole family.
June 27, 2006
DELICIOUS said a 10 yr old & GOOD by a 21 yr old. We used mozzarella cheese since we had no parmasean. I think parmasean would have been better. We also used 7oz pk Tyson chicken, cutting the recipe in half.