The Best Baked Chicken Nuggets

Chicken Nugget Recipe

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These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

These chicken nuggets use real chicken breast meat so you know they will be a much higher quality than that ground bunch of mystery stuff you find in the drive thru. They are dipped in butter and rolled in a flavorful bread crumb mixture that includes cheese. Yes, cheese. It makes everything better! If you are looking for a lower fat option, you can use buttermilk (or a buttermilk substitute) in place of the butter. Buttermilk will give the chicken nuggets more of a fried chicken flavor.

 

Can you double this recipe?

Looking to feed a crowd or make some easy freezer meals for the future? Good news, this recipe can be doubled, tripled, or even quadrupled with ease. You’ll simply need a larger mixing bowl and more baking sheets. Double all ingredients. The cooking time will remain the same.

 

How many chicken nuggets will this recipe make?

The number of chicken nuggets that you will get from each chicken breast depends on the size of the chicken breast and how small or large you cut each piece. We have found that on average we get about 40 chicken nuggets.

 

Can I freeze these to cook later?

You can easily make these ahead of time and freeze them before baking for a quick and easy freezer meal. Prepare the chicken nuggets as directed by breading them and placing them onto a baking sheet. Instead of baking, just pop the baking tray into the freezer. Once frozen transfer them to a resealable plastic freezer bag. When you are ready to eat, just pop them back onto a baking sheet and bake in a 400 degree F oven for 30-35 minutes. These chicken nuggets will stay good in the freezer for 1-2 months.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Baked Chicken Nuggets

The Best Baked Chicken Nuggets

These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 3 to 4 boneless skinless chicken breasts trimmed and cubed
  • 1 cup plain bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup salted butter melted

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Lightly grease one to two baking sheets. 

  • In a small mixing bowl, stir together bread crumbs, parmesan cheese, basil, oregano, and salt.

  • Working one at a time, or in small batches, dip chicken pieces in melted butter to coat, then transfer to bread crumb mixture to coat. Place on the prepared baking sheet, leaving at least 1 inch between each piece. 

  • Bake in the preheated oven for 20 to 25 minutes until cooked through and chicken is no longer pink in the middle, or until the chicken reaches an internal temperature of 165 degrees F. 

Notes

You can substitute 1/2 cup buttermilk for the melted butter.

Nutrition

Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 870mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.8% | Vitamin C: 1.1% | Calcium: 17.7% | Iron: 15.1%

Course: Dinner

Cuisine: American

Keyword: Baked Chicken Nuggets

Baked Chicken Nuggets

These chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids.

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The Best Summer Fruit Salad

Summer Fruit Salad

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This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have!

Let me introduce you to the fruit salad that everyone will rave about. I call it my triple fruit salad with lemon poppy seed dressing, but everyone else just calls it “The Best Summer Fruit Salad” because, well, it really is. Whenever I bring this to a party or a potluck, it’s always the first thing gone. People can’t resist the winning combination of pineapple, kiwi, and strawberry.

 

Do I have to add sugar to my fruit salad? Why is there sugar at all?

Depending on their ripeness, fruits have various levels of natural sugars. When working with acidic fruits like pineapple and strawberries, it’s a common practice to add a sweetener to provide a more balanced flavor. It’s a good idea to taste your fruit before preparing the salad to see if it may be on the sweeter side, or if it is on the more acidic side. Adding sugar or honey to a more acidic pineapple and batch of strawberries will help balance the flavor.

 

How do I cut a pineapple?

Aren’t sure how to cut a pineapple? I don’t blame you. Those pokey fruits can be a beast. Pineapple cutters seem like a great idea, but pineapples come in all sorts of sizes and their cores are of varying thickness so it doesn’t always work in practice.

  1. Lay the pineapple on its side on a large cutting board. Cut about 1/2 inch off the top and bottom (removing the large green stalk on top).
  2. Stand the pineapple upright. Use a sharp knife to slice that unruly, pokey skin off the sides in slices. Try to leave as much of the flesh intact as possible, but remove all that nasty skin.
  3.  The core of the pineapple is usually hard and inedible. Feel around one end of the pineapple to see where that hardness begins. I usually use a dull butter knife to make a little indentation to outline the core. If you are cubing your pineapple simply cut large chunks off, leaving the hard core behind, then slice and dice into cubes. If you are creating rings, you’ll cut slices and remove the core out of each individually.

 

Looking for other fantastic summer side dishes? You may enjoy these delicious recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Fruit Salad Recipe

Summer Fruit Salad

This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have.

Prep Time10 mins

Total Time10 mins

Print Pin Rate

Servings: 8 Servings

Ingredients

  • 1 large pineapple
  • 2 pounds strawberries
  • 4 large kiwis
  • 1 large lemon juiced
  • 2 tablespoons sugar or honey
  • 1 tablespoon poppy seeds

Instructions

  • Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes . Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: slice the kiwi in half, and use a spoon to remove the fruit from the peel. Cut into bite-sized cubes.

  • Combine all the prepared fruit in a large mixing bowl. Drizzle lemon juice over fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.

  • Chill for at least 30 minutes before serving.

Nutrition

Calories: 146kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Sodium: 4mg | Potassium: 465mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2.4% | Vitamin C: 206.2% | Calcium: 6.8% | Iron: 6.2%

Fruit Salad Recipe

This winning combination of fruits drizzled with a lemon poppy seed dressing make up the best fruit salad you'll ever have.

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Mozzarella Stuffed Meatloaf

Mozzarella Stuffed Meatloaf

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Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

This recipe has been making it’s way viral across the internet for the past 5 years. It’s a fun spin on an American classic that takes your meatloaf game to a whole new level of delicious. We’ve taken our recipe for Mom’s Classic Meatloaf and stuffed it with mozzarella cheese for an ooey gooey new family favorite.

Why does my meatloaf fall apart?

There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents.  To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat and help the loaf stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.

 

Do I have to use mozzarella? Can I make stuffed meatloaf with other types of cheese?

Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more! 

 

Is it okay if my meatloaf is a little pink?

Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Mozzarella Stuffed Meatloaf

Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

Meatloaf

  • 1 1/2 pounds lean ground beef
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 tablespoons worcestershire sauce
  • 8 ounces fresh mozzarella sliced

Glaze

  • 1 cup ketchup
  • 1/4 cup brown sugar tightly packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic crushed
  • 1/8 teaspoon salt
  • pinch cayenne pepper

Instructions

  • Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
  • In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
  • Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.

  • In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
  • Bake in the preheated oven for 45 minutes.

  • After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.

  • Let rest 5 to 10 minutes before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 36g | Protein: 36g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1337mg | Potassium: 689mg | Fiber: 1g | Sugar: 20g | Vitamin A: 9.9% | Vitamin C: 3.7% | Calcium: 29.1% | Iron: 26%

Course: Main, Main Course

Cuisine: American

Keyword: Stuffed Meatloaf

Mozzarella Stuffed Meatloaf Recipe

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Disneyland Style Hand Dipped Corn Dogs

Corn Dogs

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 These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

There’s just nothing like a freshly fried hand dipped corn dog. This corn dog recipe replicates the recipe used at Disneyland, where corn dogs are a favorite past time. A simple corn bread batter is used to coat hot dogs and they are then fried to golden brown perfection. They are easy to make and can easily be frozen and reheated later.

 

What kind of hot dogs should I use?

We recommend using a high quality hot dog for the best results. Looking for the words “all beef” on the packaging generally indicates a higher quality hot dog. Choose a hot dog that you like. You can make corn dogs using any shape of hot dog as well so you can choose long and skinny, or the short and fat kind. It’s all about your personal taste preferences.

 

Where can I buy popsicle sticks or craft sticks?

You can find popsicle or craft sticks in the craft section at major superstores like Walmart or Target. They can also often be found in grocery stores near the section where they sell other food related items like toothpicks and straws.

 

Can I freeze homemade corn dogs? How do I reheat them?

It’s super easy to freeze what you don’t eat right away. Reheat in the oven on a baking sheet at 400 degrees for about 10-12 minutes. They will crisp up and still be pretty tasty. There’s nothing quite like fresh, but homemade frozen corn dogs are way better than store bought.

 

PRO TIP: Don’t have buttermilk? It’s easy to make your own buttermilk substitute! You’ll just need regular milk and a little bit of vinegar or lemon juice. Or try one of our other buttermilk substitute options.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Disneyland Hand Dipped Corn Dogs

 These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 8 corn dogs

Ingredients

  • 1 quart Vegetable oil for frying
  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter melted
  • 8 hot dogs
  • Popsicle or craft sticks

Instructions

  • In a large pot, heat vegetable oil to 350 degrees Fahrenheit. 

  • In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.

  • Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

  • Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.

  • Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.

Nutrition

Calories: 290kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 504mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2% | Calcium: 10.4% | Iron: 14.4%

Course: Main Course

Cuisine: American

Keyword: Corn Dog

This recipe was originally published on The Stay At Home Chef on June 10, 2013. 

 

These Disneyland-Style Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

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