Chicken Nuggets

In my current attempt to diet and lead a healthier lifestyle, I have cut out fast food almost completely (I say almost because of my little Popeyes incident). One fast food item I miss the most is the chicken nugget. Ah, good ol’ pressed chicken mumbo jumbo, breaded, and deep fat fried – mmmMm! My favorite are the Spicy Chicken Nuggets from Wendy’s with the Honey Mustard dipping sauce. I had the whole ignorance-is-bliss thing going on for awhile and I must say, it was good times. Unfortunately, a friend of mine posted a picture on her Facebook that turned my mind and my stomach.

It was a picture of this mushy, pink thing very much resembling strawberry soft serve ice cream. The caption read, “You’ll never guess what this is!” was the base of my beloved chicken nugget with bones, intestines, and all processed into this pink goo. Ya know, before the food coloring and molding into nugget form. Just beautiful, don’t you think?

After telling that story, I am more thankful now than ever that I found this recipe. These chicken nuggets are coated with oat bran, parmesan, and spices and baked to perfection. Good food made with good ingredients — What a concept!

Chicken Nuggets


  • 2 chicken breasts, cut about 2 inches wide and about 3/4 inch thick
  • 1/2 cup oat bran
  • 1/2 cup parmesan (finely shredded if not already in powder form)
  • 1/2 ts garlic powder
  • 1/4 ts paprika
  • 1/2 ts onion powder
  • 1/4 ts salt
  • 2 egg whites


  1. Preheat oven 350 degrees.
  2. Mix dry ingredients in a shallow bowl.
  3. Beat egg whites in a separate bowl.
  4. Dip nuggets into egg whites and let all the excess drip off.
  5. Coat nuggets in oat bran mixture and place on greased baking sheet.
  6. Bake for 10 minutes on one side and 5 minutes on the other.
  7. Finish in the broiler for about 2-3 minutes to get that touch of crunchiness.
  8. Serve with low fat honey mustard. I recommend the Kraft Light Honey Dijon as pictured to the right.



9 thoughts on “Chicken Nuggets

    1. I’m so glad you liked it! Yes, it seems like everyone’s oven works a little differently as I have had to change the bake settings and times on certain recipes as well. Happy to hear it worked out for you!

  1. The best site yet for dukan recipes! I love to cook, and with time, weight was creeping up on me and I’ve decided I needed to dukan again, this time round tho’, I want to have a variety of food to choose from rather than sticking to the same ol’ few dishes. Thanks to your site, think that it’s going to help! Love the recipes! 🙂

  2. LOVED these! I think I didn’t realize how tasty this diet could be until I saw your site! Thank you!

    I ended up serving them with my version of the Dukan mayo (the one with Dijon mustard) (I just add dill and Splenda to make a sweet honey mustard dressing) and I did add a pinch of cayenne pepper to my mayo recently for sweet and spicy sauce and it’s fabulous!

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