Wednesday, June 1, 2011

Cornmeal-Crusted Chicken Nuggets

I went on the hunt for yet another chicken recipe, because well we're a skinless boneless chicken breast kinda family. In the hunt I found this Cornmeal-Crusted Chicken Nuggets recipe on The recipe uses a few ingredients you have in the house, isn't complicated and is very quick to prepare. I didn't follow the recipe to a T, but below is what I did do.

This is my adaptation:


  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil


  1. Cut chicken breasts into small "nugget-sized" pieces. Place cornmeal, salt, and pepper in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
  2. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones).
Yields (4) 4oz cooked servings

Things I learned: (1) You DON'T need to add the extra salt. The chicken has enough sodium in it that the nuggets were border-line too salty for my tastes. Next time I will not be killing myself with unnecessary 1/2tsp of sodium. (2) My daughter truly believes these are the best chicken nuggets she's had in her whole entire 2 years of life. LOL.

Pros: You get some awesome crunchy nuggets, and you know they aren't deep fried in fat. You can measure them out and make sure you're eating the right portion. Cons: You'll want to eat more than your 4oz portion.

I was debating if I really wanted to make the Blackberry Mustard sauce that is apart of the original recipe based on the reviews. In the end I decided I didn't want the extra calories and truly there were awesome sans any sauce. Definitely, definitely we'll be having these again!

I also served up some Baked Corn on the Cob with it. Yummo!


Laura Jane @ Recovering Chocoholic said...

That looks super tasty! Can't wait to try it. I also love, love corn-on-the-cob!

Anonymous said...

Yum! We love skinless boneless chicken breast too. I've never made chicken nuggets though, so will have to make this, without the salt.

Thanks for sharing!!

Jessica @ Shut Her up with Chocolate said...

Sold. I'm making these tonight.

Jessica @ Shut Her up with Chocolate said...

I followed the recipe from memory last night and managed to screw it up. :) (Used too much olive oil. Never try to create a new recipe from memory, even a simple one.)

Despite the error, they were still good. I added chili powder for some heat. I'll make them again, and next time I think I'll try baking to see how they turn out.

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