Orange flour

Herb Crusted Chicken Nuggets

..baked for a healthier option. Most people ate freezer chicken nuggets as a child when our mums were too worn out from chasing us around to cook. I can remember loving them; drowned in tomato ketchup and served with potato smiley faces. However, now I think they are vile. My friends at uni sometimes eat them and I really don’t see the appeal. Suspicious looking chicken pieces covered soggy, wrinkly batter. Ew. This baked version is much more appetising and turns a childhood favourite into a sophisticated little morsel of moist chicken breast. Who would have thought that chicken nuggets could be classy?


2 large chicken breasts (with fillets)
2tbsp olive oil
3 slices bread
handful of basil leaves
handful of parsley
4 sprigs thyme
2 sprigs rosemary
1 1/2 tsp dried oregano
1tsp pepper
pinch of salt


– turn on the oven to around 100*c
– place all of the fresh herbs in a small dish and put into the oven for 10 minutes, or until dried
– when out of the oven, use a pestle and mortar to grind up, then set to one side to use later
– place the bread in a blender and blend until you get a fine crumb
– turn off your oven and place the breadcrumbs inside to dry out for a couple of hours
– when dried, grind the breadcrumbs using a pestle and mortar to bread down any larger pieces
– combine with breadcrumbs and herbs in a bowl

(preheat the oven to 180*c and take out 2 baking trays)

– roughly slice the chicken breasts into 1 1/2″ pieces
– place the chicken breast pieces into a large bowl with the olive oil and coat well
– a couple at a time, place the chicken pieces in the bowl of breadcrumbs and coat
– place the chicken pieces on the baking trays and drizzle with a little olive oil
– bake for 10 minutes, the turn over and bake for another 5 minutes

serving suggestions:
– as a snack with a variety of dipping sauces
– use to top a salad
– put in a wrap or flatbread with a dollop of hummus and chunky greek salad, or with lashings of salsa, sour cream and crisp lettuce
– as a main dish with chips or buttery mashed potato and vegetables


4 comments on “Herb Crusted Chicken Nuggets

  1. amyprescott92
    February 23, 2013

    Reblogged this on Pass the Mixing Bowl and commented:
    These look delicious x

  2. crumbcoatedlife
    March 13, 2013

    Thanks for the healthy McNuggets alternative! I’ll be trying with chicken tenders and panko crumbs.Do you have a recipe for sweet and sour sauce? The store bought brands have a ton of corn syrup in them.

    • SAFbakes
      March 13, 2013

      Hey! I’m not sure about a recipe for a thick McDonalds type sweet and sour sauce, but you could try this light thai dipping sauce. It still has those sweet and sour flavours but is light and fragrant rather than thick and syrupy:

      1 1/2tbsp fish sauce
      50ml water
      1 1/2tbsp rice vinegar
      1 1/2tbsp caster sugar
      1tbsp fresh ginger, finely chopped
      1 red chilli, finely chopped
      juice of 1 line
      1/2tsp light soy sauce
      few sprigs of coriander

      Bring the fish sauce, water, vinegar, sugar and ginger to the boil in a small saucepan and simmer gently to dissolve the sugar. Then set aside to cool. Once cooled, stir in the chilli, lime juice and soy sauce. Garnish with the coriander sprigs.

      If you are using this dipping sauce, I would leave out the thyme and rosemary in the herbed breadcrumbs as I don’t think that these flavours would go very well together. Perhaps you could replace them with some more oriental herbs such as coriander and thai basil.

      Hope this helps!

      p.s. I had a look at your blog and you have some great hearty but healthy meals on there. They look delicious! I will definitely be trying out the soba noodles with spicy peanut sauce – One of my favourite dishes! 🙂

  3. Pingback: Blueberry Jam with Rosemary and Thyme | Orange flour

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This entry was posted on February 23, 2013 by in Baking, Chicken, Easy, Lunch, Snack, Starter and tagged , , , , , , .
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