Herbed Chicken Nuggets

Herbed Chicken Nuggets


"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!"


40 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
  2. Trim any fat from chicken and cut into 1-inch cubes.
  3. In a bowl, beat the eggs with the water and add the chicken.
  4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
  5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.
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  1. 263 Ratings


I didn't add the red pepper flakes but I did everything else. The only thing I think is that this needs a small touch of salt. One thing I found though is that if you don't add in the oil with t...

this was a good recipe, but was not kid freindly. If you would like it kid freindly delete the red pepper and half the black pepper. I aslo used a whole cup of bread crumbs because we do not lik...

Wow! These are great and not bad for you at all compared to normal chicken nuggets. I think it took longer to cut the chicken up than anything else. I used a Italian herbs mix rather than the he...

Added 2 tbsp of parmesan and 2/3 c of bread crumbs instead of adding the wheat germ. Fantastic!!

These are really easy, fast and yummy! The only problem I had was that they didn't get very crispy, but I may have undercooked them a few minutes in an attempt to keep them from getting OVER don...

These were amazing! One thing to keep in mind: They are very spicy due to both the ground black pepper and the crushed red pepper. Next time I will omit the red pepper and half the black. They ...

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

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. Serve...

these were absolutely wonderful. instead of wheat germ i added some crushed walnuts and butter crackers. other than that i stuck to the recipe. excellent!