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Wednesday, August 20, 2014

Crispy & Tender Baked Chicken Nuggets {or strips}

My mom always made breaded chicken tenders growing up and I have always loved them. They can be made into chicken strips or nuggets. They are baked at a high temperature - just enough to cook them through (I check them with a meat thermometer and make sure they get to 165 degrees F) and leave a nice cripsy-ness on the outside.   I also love this recipe because you can easily change up the spice mixture to create another flavor.  I'll post two spice combos that we like.  

We had these for dinner on Monday with some oven roasted potatoes, quick rolls and a green salad! It was the perfect meal -  I don't usually serve that many things in one meal but we were taking dinner to a friend who just had a baby - and I know how ravenous I am after having a baby - so we had to make it a full meal to make sure this new mommy was satisfied! 


Crispy & Tender Baked Chicken Nuggets {or strips}

Printable Version {Click Here}


1 pounds chicken (cut into strips or for bites into 1-2 inch pieces (bite size))
1 cup bread crumbs
½ cup crushed saltines or corn flakes (I like the crispy-ness of cornflakes)
⅓ cup parmesan cheese, grated (or powdered works great too)
Seasonings (see two options below)
½ cup milk
1 egg

Seasoning option 1: Herb & Parmesan
½ - ¾ teaspoon basil
½ - ¾ teaspoon oregano
Fresh ground black pepper to taste

Seasoning option 2: Garlic Ranch Parmesan
½ teaspoon garlic powder
½ teaspoon black pepper, freshly ground
1 pkg or 3 tablespoons ranch seasoning packet (or can sub 1 ¼ teaspoon of McCormick Bon Appetit Seasoning salt)


Preheat oven to 425 degrees F.  Line a baking sheet with aluminum foil and lightly spray with grease.  

In a shallow dish  combine crushed corn flakes, Parmesan cheese, and seasonings of choice based on the two options above.  

In a small bowl beat milk and egg together.  Prep chicken by trimming fat off and cutting into strips (if you prefer chicken strips) or small bite size pieces for chicken nuggets.  

Dip each chicken piece into the egg/milk mixture on both sides and then roll in the seasoned bread mixture.  Place each piece on the baking sheet.  

Bake for 8-9 minutes on one side - flip and bake 5 more minutes. Checking the temperature when done to make sure they are at least 165 degrees F.  
Dip in BBQ sauce and enjoy! :) 

Recipe Source: adapted from a mixture of a few recipes I've found from Mel's Kitchen Cafe & Blog Chef


  1. Thanks for sharing your delicious recipes.
    I will be so pleased if you join us on

  2. Tried these this week and they were so yummy! Finally a meal that no one in my family whined about! Have you ever tried freezing them?

  3. Lisa, I haven't tried freezing them. But I bet they'd work great. I also want to try baking them on oven safe cooling racks to see if they'll be even crispier with air flow all around them as they bake. Let me know if you try freezing them.

  4. This looks and sounds delicious. Thanks for sharing.