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Chicken Nuggets

I like to make these golden chicken nuggets because they’re so quick and easy. My whole family loves them. You can also use the seasoning to cook chicken breast halves. Stack them on rustic bread with mayo, lettuce and tomato for delicious sandwiches. —Annette Ellyson, Carolina, West Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 cup all-purpose flour
  • 4 teaspoons seasoned salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup canola oil


  • In a large shallow dish, combine the first 6 ingredients. Flatten chicken to 1/2-in. thickness, then cut into 1-1/2-in. pieces. Add chicken, a few pieces at a time, to dish and turn to coat.
  • In a large skillet, cook chicken in oil in batches until meat is no longer pink, 6-8 minutes.
Nutrition Facts
3 ounces cooked chicken: 212 calories, 10g fat (2g saturated fat), 63mg cholesterol, 435mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

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  • Kathleen
    Jun 2, 2020

    My grandchildren are the worst when it comes to eating. I decided to try this recipe and hope for the best. They both loved them. The recipe is easy and the end result is amazing. I will be fixing this alot.

  • Janet
    Jun 28, 2018

    I have been making this recipe since 1997 when I received the Taste of Home cookbook as a gift. The cookbook has been opened so often the binding is falling apart. This continues to be an all time family favorite. I use it not just to make nuggets, but when making chicken tenders, chicken piccata, chicken parm and buffalo chicken. Absolutely yummy!

  • psvansc
    Apr 5, 2010

    These were fantastic! Just the right amount of flaver and they were very juicy. My kids absolutely loved them. They were so much better than store bought! I will definitely make these again and again!