9 Reviews of Cajun-Style Chicken Nuggets

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: Chris from Kansas

On Jun 24, 2004

These are very good. I have made them as an appetizer and also for on top of a salad. The crispy texture and mildly spicy seasoning make them a winner.

From: Chef #696507

On Jan 3, 2008

Great quick meal. We are going to add a little more spices next time because we love SPICY!

From: Cluich

On Feb 1, 2007

These were excellent. I used the Ziploc bag method of coating the chicken pieces, though, putting the breadcrumb mixture in the bag and shaking it like mad. It saves a lot of time.

From: EmilieLearnstoCook

On Jan 26, 2008

Awesome nuggets!! i halved the recipe and it worked out great.

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

From: Marsha D.

On Jul 6, 2005

These nuggets were excellent! Easy to make when in a hurry for something quick. Love the flavor! Thanks for sharing 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!