Homemade Italian Breaded Chicken Nuggets Recipes

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ITALIAN BREADED CHICKEN

This scrumptious chicken is low in fat but bursting with flavor from the marinade and breadcrumb coating. The meat is tender and moist-and so easy. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 6



Italian Breaded Chicken image

Steps:

  • In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.

Nutrition Facts : Calories 297 calories, Fat 6g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 813mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

3/4 cup fat-free ranch salad dressing
4 garlic cloves, minced
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

PANKO CHICKEN NUGGETS

Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Panko Chicken Nuggets image

Steps:

  • Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
  • Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
  • Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.

Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams

1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional

BAKED CHICKEN NUGGETS

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Provided by Teresa C. Rouzer

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 6

Number Of Ingredients 7



Baked Chicken Nuggets image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  • Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted

ITALIAN BREADED CHICKEN

My husband loves this easy and quick chicken. I use the egg substitute whenever I can to lower the fat in this recipe, but 2 eggs and 2tbs of milk can be substituted.

Provided by Elena Bedner

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Italian Breaded Chicken image

Steps:

  • Preheat oven to 375 degrees.
  • Cut chicken breasts in half.
  • Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
  • In medium bowl, mix egg beaters, salt, and pepper.
  • On large plate, mix breadcrumbs and salad dressing mix.
  • Dip chicken in egg mixture, then roll in breadcrumb mixture.
  • Arrange on baking sheet.
  • Bake for 25-30 minutes.

3 -4 boneless chicken breasts
1 packet dried Italian salad dressing mix
1 1/2 cups breadcrumbs
1 carton Egg Beaters egg substitute (or other egg substitute)
1/2 teaspoon pepper
1/2 teaspoon seasoning salt

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