Golden Chicken Nuggets Recipe
Golden Chicken Nuggets Recipe photo by Taste of Home

Golden Chicken Nuggets Recipe

Publisher Photo
"I usually serve these herb-breaded baked bites with a sweet-and-sour sauce for dipping," notes Karen Owen, field editor from Rising Sun, Indiana.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 6 boneless skinless chicken breasts halves, cut into 1-inch cubes
  • 1/2 cup butter, melted

Nutritional Facts

1 serving (2 each) equals 77 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 185 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a shallow bowl, combine the first four ingredients. In another shallow bowl, add butter, Dip chicken in butter; roll in crumb mixture.
  2. Place in a single layer on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 12-15 minutes or until juices run clear. Yield: 4 dozen.
Originally published as Golden Chicken Nuggets in Taste of Home December/January 1996, p45

Nutritional Facts

1 serving (2 each) equals 77 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 185 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Golden Chicken Nuggets

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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4 Star
 (2)
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MY REVIEW
Reviewed Apr. 20, 2014

Very good, and perfect alongside mac and cheese

MY REVIEW
Reviewed Feb. 22, 2010

I've tried several chicken nugget recipes for my family, and this is the only one they really liked. And they really, really like these!

MY REVIEW
Reviewed Jul. 20, 2009

These are absolutely delicious! The only thing I would change is making them with a little less salt and butter since they were a little on the salty side. I might even attempt to make them with fat free evap milk or egg whites instead of the butter. Needless to say though, this recipe is a keeper. My little one gobbled them up.

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