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Pecan-Crusted Chicken Nuggets

I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. — Haili Carroll, Valencia, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1-1/2 cups cornflakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup panko bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons 2% milk
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • Cooking spray


  • Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat.
  • Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.
Nutrition Facts
3 ounces cooked chicken: 203 calories, 8g fat (1g saturated fat), 63mg cholesterol, 311mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
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Average Rating:
  • Annette
    Jul 26, 2020

    Easy recipe and Great taste!

  • shawnba
    Jul 9, 2020

    Made this tonight, and really enjoyed it. In response to some reviews that said that the coating didn’t stick well to the chicken, I breaded it in the standard way, flour-beaten egg-pecan mixture. I also used thin cut breasts rather than nuggets. Delicious! I will definitely make this again. VFE

  • vickiestumpe
    May 11, 2018

    No comment left

  • PrplMonky5
    Mar 14, 2018

    By mistake I forgot to sprinkle the chicken with the salt and pepper before coating them. Because of this, the nuggets were SO bland. My husband and I both said "not great taste, good texture though!" That is totally my fault. I do think the coating could have been crispier (but I didn't want the chicken to be overdone). I also noticed that the pecan chips weren't sticking well to the chicken. I think next time I'll have to cut them even smaller. I also found that 1.5 lb was just a bit too much for the two of us (even as leftovers), so I'll only do 1 lb next time (personal note). I'll re-rate this recipe when I make it correctly the next time! As for now, it's 4 stars based on needing it to be a bit more crispy and the pecans not sticking to the nuggets too well.

  • rmbarr059
    Feb 28, 2018

    Pretty good - but I have to admit that I didn’t realize I didn’t have cornflakes until it was too late, so i ended up throwing tortilla chips into the food processor and substituting those shoes instead (My husband’s idea). Not bad! My 4 year old was really upset they weren’t like Chick Fil A’s nuggets :) I will make again!

  • kfedewa
    Aug 17, 2016

    A hit with my family! Great with BBQ sauce and ranch dressing.

  • Amy
    Sep 21, 2015

    Grandkids loved these little nuggets. I love them because they are baked, not fried. They were super dipped in BBQ, marinara, or honey mustard sauces. Will, make again.

  • jvmay03
    Feb 19, 2014

    Outstanding! Easy and fast to make. Great with BBQ sauce.

  • hardtouse
    Feb 9, 2014

    very tasty and not fried! I had double the amount of chicken tenders so I doubled the breading ingredients. No need, the original recipe makes plenty. Very tender and will make again!

  • rwippel
    Feb 5, 2014

    These were delicious. I put them on a spinach salad with strawberries and more pecans. Then I made TOH's makeover spinach salad dressing to serve on top. Great recipe. Reheating leftovers in the toaster oven is a must. They didn't hold up too well in the microwave.