Baked Chicken Nuggets


282 people made this

Bite sized nuggets of chicken breast are herbed with thyme, parsley, basil and chilli flakes then dusted with breadcrumbs and baked to a crispy golden brown.


Serves: 4 

  • 2 eggs, beaten
  • 1 tablespoon water
  • 4 skinless, boneless chicken breast fillets, cut into bite size pieces
  • small handful chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 pinch chilli flakes
  • 60g dried breadcrumbs, seasoned with salt and pepper
  • 60g wheatgerm
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 220 degrees C. Line a baking tray with baking paper. In a bowl, beat together eggs and water; add the chicken.
  2. Combine the parsley, thyme, chilli flakes, breadcrumbs, wheatgerm, basil and ground pepper. Stir in the oil with a fork then mix well to distribute evenly. Pour mixture into a resealable plastic bag and add the chicken pieces to coat.
  3. Place coated chicken pieces on the prepared baking tray and bake in the preheated oven for 7 to 10 minutes. Turn and bake an additional 5 minutes, until done.

For kids

These are a little spicy - if serving to young kids, you can leave out the dried crushed chillies and black pepper.

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Reviews (5)


Altered ingredient amounts. this was a good recipe, but was not kid freindly. If you would like it kid freindly delete the chillies and half the black pepper. They tasted great. So enjoy. - 18 Jul 2008

What a Dish!

Altered ingredient amounts. These turned out so moist, tender, and yummy, with just the right amount of crisp-ness on the outside. I was worried they would dry out from the high cooking temp, but they were perfect. Used only 2 chicken breasts and almost didn't have enough breadcrumb mixture. I omitted the veggie oil and they were perfect! - 18 Jul 2008


really good and tasty. I used olive oil instead of veggie oil, though, which made it even tastier! Thanks, Amy! - 18 Jul 2008

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