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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 12 servings |
||
| Calories 159 | ||
| Calories from Fat 67 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 48mg | 16% | |
| Sodium 345mg | 14% | |
| Potassium 208mg | 5% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.0g | ||
| Protein 16.7g | 33% | |
Cajun-Style Chicken Nuggets
By: Julesong
Mar 6, 2000
Easy and delicious nuggets with a little spicy bite to them. 
SERVES 12
Ingredients
- 1 envelope onion soup mix
- 1/2 cup plain breadcrumbs
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon thyme leaves
- 1/8 teaspoon crushed red pepper flakes, or more to taste
- 2 lbs boneless chicken breasts (cut into 1-inch pieces)
- oil
Directions
1
In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper.2
Dip the cubed chicken in bread crumb mixture, coating well.3
In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels.4
Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good).
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 15 mins
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #692025
On Sep 17, 2009
This was way too salty for us. The onion soup mix was the culprit. That being said I loved the crunch of the dried onions. If I could find a sodium reduced onion soup mix, I would make this again. Thank you
From: Lvs2Cook
On Dec 2, 2008
Great nuggets! They were very easy to make although I think I will up the spices a little next time. Thanks for posting!
From: Jellyqueen
On Mar 6, 2005
Made these for lunch yesterday and they were a hit!!!! I made them pretty much as directed. I did use crushed red pepper, and I probably only used about 1/8 of a teaspoon. Leftovers are in the fridge to be finished off today.
From: Boomette
On Feb 2, 2009
I made them in the oven for at least 25-30 minutes. I wanted to omit the fat. That way they're healthier. And still tender. They taste great even though I omitted the cumin and red pepper flakes because of DS. Thanks Julesong. Made for Top Favorites of 2008 Cookbooks Tag Game
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