Baked Chicken Nuggets

baked chicken nuggets

We no longer eat frozen chicken nuggets in our house and the kids have been going through nugget withdrawl.  I decided to surprise them one night and make these along with my Stovetop Mac and Cheese and some green beans.   These are good!  As a matter of fact, my husband and I never expected to like them as much as we did.  We REALLY liked them!  A LOT!  More than the kids did.  🙂

I used my homemade breadcrumbs to make them.

All was well in the Uller house once again.

UPDATE:  I make these chicken nuggets weekly now.  They have become a staple in our house.  I’m working on a dipping sauce with honey and mustard to dip them in.  I also make more than I need now and freeze them for quick dinners during the week or snacks for the kids and their friends.

Baked Chicken Nuggets


2 skinless organic chicken breasts filleted in half and flattened with a mallet
1 cup breadcrumbs
1/2 cup grated Parm cheese
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
4 Tbsp organic butter melted


  1. Preheat the oven to 400 degrees F
  2. Cut chicken breasts into bite size pieces or strips
  3. In a bowl, mix together the breadcrumbs, parm cheese and spices
  4. Melt butter and put in a dish for dipping the chicken into
  5. Dip chicken into the butter and then the breadcrumbs. I have found leaving the butter in a pan on the stove works best, otherwise the butter eventually cools and gets hard as you are working.
  6. Place the chicken on a baking sheet with a Silpat (or Parchment paper) and bake for 20 minutes or until juices run clear. Flip 3/4 of the way through and if you want them even crispier and you can put them under the broiler for a minute or two.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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