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Baked Chicken Nuggets

Brenda Janschek
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16


  • 2.5 cups breadcrumbs I just popped 2-3 pieces sourdough bread into the food processor
  • ½ cup ghee or butter or mix of both
  • 8 chicken thighs approx. 900 gms
  • 2 teaspoons dulse flakes
  • I teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Sea salt or Himalayan rock salt
  • 1 cup spelt flour
  • 3 eggs lightly beaten
  • extra virgin olive oil


  • Preheat oven to 175 degrees C
  • Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, 10 minutes, stirring breadcrumbs a couple of times to ensure they golden evenly
  • Towards the end of breadcrumb cooking time pop the ghee and/or butter into a ramekin into the oven to allow to melt.
  • While breadcrumbs are in the oven, cut chicken thighs into quarters
  • Once lightly golden place breadcrumbs on dinner plate, allow to cool then mix through the dulse flakes, paprika, garlic and onion powder, thyme, basil, salt and slightly cooled ghee or butter
  • Place flour on a dinner plate
  • Set a wire rack on a rimmed baking sheet and lightly brush some olive oil onto the rack. Or you can just line a couple of baking trays with baking paper
  • Set up an assembly line of chicken, flour, egg, breadcrumbs and proceed to dip the chicken into the flour (shake off excess), egg (allow excess to drip off) and finally the breadcrumbs and place on the wire rack
  • Drizzle chicken with olive oil and bake until the chicken is cooked through, approx. 15 – 20 minutes, flipping half way through the cooking time