Herby Chicken Nuggets

    35 mins

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

    282 people made this

    Serves: 4 

    • 2 eggs, beaten
    • 1 tablespoon (15ml) water
    • 4 skinless, boneless chicken breast fillets, cut into bite size pieces
    • small handful chopped fresh parsley
    • 1/2 teaspoon dried thyme
    • 1 pinch dried crushed chillies
    • 60g dried breadcrumbs, seasoned with salt and pepper
    • 60g wheatgerm
    • 1 teaspoon dried basil
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon (15ml) vegetable oil

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

    1. Preheat oven to 220 C. Line a baking tray with baking paper.
    2. In a bowl, beat together eggs and water; add the chicken.
    3. Combine the parsley, thyme, red pepper, breadcrumbs, wheatgerm, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly.
    4. Pour mixture into a resealable plastic bag and add the chicken pieces to coat.
    5. 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.

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    Reviews in English (212)


    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 the crumb mixture but rather spray it on before baking it makes them crispier. We personally liked it this way better. We also used boneless skinless chilcken thighs instead of the breasts and like that better too. Great recipe!  -  17 Jul 2006  (Review from Allrecipes US | Canada)


    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 like wheat germs. They tasted great. So enjoy.  -  04 Apr 2000  (Review from Allrecipes US | Canada)


    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 herbs listed. Also, I did not add oil to the dry mix, I drizzled the nuggets once they were on the cookie sheet. I think that I might try breading and freezing them then pulling them out to cook at my convinience. UPDATE: I now make a double batch and freeze half. Once defrosted, I make them exactly the same and they turn out great. My husband is usually a snob about frozen meat and he was surprised to hear (after he finished eating) that they had been frozen.  -  11 Oct 2007  (Review from Allrecipes US | Canada)