Last night, I made a new chicken nugget recipe, and it turned out so well that I had to share!  I started with this recipe from, but I ended up modifying the recipe quite a bit!

Here’s what I did:

1 lb. chicken, cut into bite-sized pieces

1/2 cup wheat germ

1/2 cup bread crumbs

parmesan cheese (not sure how much)

1 tsp garlic salt (I think they needed more – maybe 1 1/2 tsp?)

dried parsley

1 T vegetable oil

2 eggs

Mix together the wheat germ, bread crumbs, parmesan cheese, garlic salt, and parsley.  Add the oil and mix with a fork until well blended.  Dip the chicken in the eggs, then into the bread crumb mixture to coat.  Bake at 425 for 10 minutes on one side, then turn them over and do 5 minutes more. **I cut my nuggets pretty small, and they were starting to get too done after 3 minutes on the second side.

I think that the wheat germ and the vegetable oil were what made them more yummy than most nuggets I have tried.  They had a good flavor and were not too dry.

I wanted an Italian taste, but you could flavor them all sorts of different ways depending on what you like!  The original recipe called for basil, red pepper flakes, and black pepper.

We ate them with spaghetti on the side and garden fresh zucchini – a great summer treat!


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