Pecan-Crusted Chicken Nuggets Recipe

5 5 5
Pecan-Crusted Chicken Nuggets Recipe
Pecan-Crusted Chicken Nuggets Recipe photo by Taste of Home
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Pecan-Crusted Chicken Nuggets Recipe

Read Reviews
5 5 5
Publisher Photo
I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. — Haili Carroll, Valencia, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups cornflakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons 2% milk
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • Cooking spray

Directions

Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat.
Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking. Yield: 6 servings.
Originally published as Pecan-Crusted Chicken Nuggets in Taste of Home February/March 2014

Nutritional Facts

3 ounces cooked chicken: 206 calories, 9g fat (1g saturated fat), 63mg cholesterol, 290mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 1-1/2 cups cornflakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons 2% milk
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • Cooking spray
  1. Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat.
  2. Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking. Yield: 6 servings.
Originally published as Pecan-Crusted Chicken Nuggets in Taste of Home February/March 2014

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Reviews forPecan-Crusted Chicken Nuggets

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kfedewa User ID: 8597206 252825
Reviewed Aug. 17, 2016

"A hit with my family! Great with BBQ sauce and ranch dressing."

MY REVIEW
Gramma Amy User ID: 6989823 233229
Reviewed Sep. 21, 2015

"Grandkids loved these little nuggets. I love them because they are baked, not fried. They were super dipped in BBQ, marinara, or honey mustard sauces. Will, make again."

MY REVIEW
jvmay03 User ID: 7646249 213476
Reviewed Feb. 19, 2014

"Outstanding! easy and fast to make. Great with BBQ sauce."

MY REVIEW
hardtouse User ID: 3390334 139395
Reviewed Feb. 9, 2014

"very tasty and not fried! I had double the amount of chicken tenders so I doubled the breading ingredients. No need, the original recipe makes plenty. Very tender and will make again!"

MY REVIEW
rwippel User ID: 4262008 199946
Reviewed Feb. 5, 2014

"These were delicious. I put them on a spinach salad with strawberries and more pecans. Then I made TOH's makeover spinach salad dressing to serve on top. Great recipe. Reheating leftovers in the toaster oven is a must. They didn't hold up too well in the microwave."

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