Buttermilk Chicken Nuggets

Buttermilk Chicken Nuggets
4 from 1 ratings
You could enjoy these tidbits right from the oven, or also at room or ambient temperature — at a picnic, say. They are perfect kid food, making for a great school night dinner or lunch box protein.This recipe is by Kristin Eddy and was originally published in The Chicago Tribune.
Prep Time
Cook Time
Homemade buttermilk chicken nuggets recipe
Total time: 60 minutes
  • 1 1/2 pound boneless, skinless chicken breasts cut into 1 1/2-inch pieces
  • 2 cup buttermilk
  • 3/4 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 tablespoon dried italian herb blend
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  1. Preheat oven to 350F.
  2. Place the chicken and 2 cups buttermilk in a large bowl; toss to combine. Marinate 30 minutes.
  3. In a separate bowl, combine 3/4 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tablespoon dried Italian herb blend, 1 teaspoon red pepper flakes and 1/2 teaspoon salt and black pepper on a plate.
  4. Beat 2 eggs in a small bowl.
  5. Remove chicken nuggets from buttermilk. Roll pieces in egg; coat with breadcrumbs, shaking off excess. Place on a greased baking sheet.
  6. Bake at 350F until coating is golden brown and chicken is cooked through, about 30 minutes.