Baked Chicken Nuggets

    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


    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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