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Golden Chicken Nuggets Recipe

Golden Chicken Nuggets Recipe

The ultimate bite-size treats, chicken nuggets get the star treatment when you make them at home. I usually serve these herb-breaded baked bites with a sweet-and-sour sauce for dipping. —Karen Owen, Rising Sun, Indiana
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings


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


  • 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.

Nutritional Facts

2 each: 77 calories, 5g fat (3g saturated fat), 27mg cholesterol, 185mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 6g protein.

Reviews for Golden Chicken Nuggets

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rosebud67411 User ID: 5260785 249347
Reviewed Jun. 12, 2016

"Tasted terrible and way too salty and the Italian Seasoning overpowered it. Ended up feeding it to the dogs and I had to scramble to make something else for dinner."

Susie77 User ID: 98373 234195
Reviewed Oct. 8, 2015

"These are pretty good. I added garlic powder and dry mustard to the bread crumbs."

MargeAZ User ID: 1297434 224949
Reviewed Apr. 16, 2015

"Too salty, and I used olive oil instead of the butter to cut the saturated fat."

wrenjen523 User ID: 7407554 9836
Reviewed Apr. 20, 2014

"Very good, and perfect alongside mac and cheese"

annemg User ID: 1320625 8773
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!"

akglmu User ID: 1794463 200542
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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