I’ve been eyeing this recipe for chicken nuggets from All Recipes for a while. One thing I like about it is that the chicken is baked, not pan fried. I just don’t have much luck pan frying meat or fish. Everything always seems to fall apart and while it often tastes good — it looks terrible.
The night I made these chicken nuggets I almost opted for something else. It was a hectic day with the kids and my husband wasn’t going to make it home for dinner. But this was so easy and it turned out great. Instead of butter I used eggs and I backed off the seasonings a bit.
These would also work as appetizers for a party. You could use a honey mustard or barbecue sauce for the dip. We used ketchup, my daughters favorite. And while she didn’t that much, she seemed to like them enough.
So, who out there makes their own chicken nuggets or tenders at home?
-1 lb chicken tenders or 3 chicken breasts
-1 cup Italian seasoned bread crumbs
-1/2 cup grated Parmesan cheese
-1 teaspoon salt
-1 teaspoon dried thyme
-2 teaspoon dried basil
Directions Preheat oven to 400 degrees. Cut chicken tenders in half or if using breasts cut into 1 1/2 inch size pieces. In a medium bowl, thoroughly mix together the bread crumbs, cheese, salt, thyme and basil. Whisk eggs in a bowl for dipping.
Dip chicken pieces into the eggs, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 to 25 minutes. For best results, turn chicken pieces over after 15 minutes of cooking.