Pecan-Crusted Chicken Nuggets

Name: Pecan-Crusted Chicken Nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

3 ounces cooked chicken: 203 calories, 8g fat (1g saturated fat), 63mg cholesterol, 311mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Originally published as Pecan Crusted Chicken Nuggets in Taste of Home February/March 2014

Reviews

My Review

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Average Rating:

PrplMonky5

Mar 14, 2018

By mistake I forgot to sprinkle the chicken with the salt and pepper before coating them. Because of this, the nuggets were SO bland. My husband and I both said "not great taste, good texture though!" That is totally my fault. I do think the coating could have been crispier (but I didn't want the chicken to be overdone). I also noticed that the pecan chips weren't sticking well to the chicken. I think next time I'll have to cut them even smaller. I also found that 1.5 lb was just a bit too much for the two of us (even as leftovers), so I'll only do 1 lb next time (personal note). I'll re-rate this recipe when I make it correctly the next time! As for now, it's 4 stars based on needing it to be a bit more crispy and the pecans not sticking to the nuggets too well.
rmbarr059

Feb 28, 2018

Pretty good - but I have to admit that I didn’t realize I didn’t have cornflakes until it was too late, so i ended up throwing tortilla chips into the food processor and substituting those shoes instead (My husband’s idea). Not bad! My 4 year old was really upset they weren’t like Chick Fil A’s nuggets :) I will make again!
kfedewa

Aug 17, 2016

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

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.
jvmay03

Feb 19, 2014

Outstanding! Easy and fast to make. Great with BBQ sauce.
hardtouse

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!
rwippel

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.