Real chicken nuggets with smoky BBQ sauce

Real chicken nuggets with smoky BBQ sauce

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(4 ratings)


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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level



Serves 2

Oven-baked not fried - but still crispy thanks to a secret ingredient, Serve with homemade relish for a family meal

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 2 tbsp mayonnaise
  • 2 skinless chicken breast fillets, cut into chunks or fingers
  • 25g fresh breadcrumbs
  • 25g lightly crushed Weetabix
  • chips or salad, to serve

For the bbq sauce

  • 25g light muscovado sugar
  • 2 tbsp wine vinegar
  • 4 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • ¼ tsp smoked paprika

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  1. Heat oven to 220C/200C fan/gas 7. To make the BB Q sauce, put all the ingredients in a pan with 6 tbsp water, and allow to bubble and reduce for 5 mins.
  2. Meanwhile, put the mayonnaise in a bowl with the chicken and stir well to coat. Mix the crumbs and Weetabix with some seasoning. Tip onto a plate and use the crumbs to coat the chicken. Spread out the chicken pieces on a baking tray and bake for 10 mins until tender but still juicy. Serve with the BB Q sauce and chips or salad.

Recipe from Good Food magazine, September 2012

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Show comments
tamariskexe's picture

Didn't make the nuggets so comments are for sauce only. Agree that the recipe has too much water. Took a lot longer than five minutes to reduce! Might reduce the paprika in future - personal taste - it's a little too 'smoky' for me! Nice easy method though, with store cupboard ingredients.

freshcream's picture

Just made this right now. The sauce - tastes great but doesnt need so much water, took ages to reduce, and finally thickened after I refrigerated it (after lunch was finished!), best to add only 2 tbsp and then judge by eye. One thing though - all the ingredients are in TBSP, but the sugar is in grams...??! FYI Its 2 Tbsp sugar.

The nuggets - great idea to use mayo instead of egg n milk, less mess plus the oil in the mayo keeps the nuggets from drying out in the oven. As for the Weetabix, I used a lot less than suggested but I could still taste it. It provided good texture but not great taste - wasnt bad, but I wouldnt use it again. Cooking time depends on thickness of nuggets, mine were on the thick side so I baked for 15 minutes on the middle rack. Im cooking, cooling n freezing up a batch right now, great for hungry kids who are never ever full!

CBiancaL's picture

nice!! did'nt think that weetabix would go with chicken but it make them crispy without bieng fried!! you can taste the wetabix though....

ingevdh's picture
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Disappointing. Didn't get crispy at all and tasted of bran.

ca2dta's picture
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Easy and quick to make and tasted really good. The chicken was lovely and crispy. I also made the BBQ sauce and that too was very nice.

jeneefair's picture
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Don't let the weetabix put you off! Sounds odd but we love them. I've tried lots of oven baked chicken nugget recipes and these actually stay crispy. Plus they're so quick to make, no mess with egg and flour! I use 2 large chicken breasts chopped up, a couple of spoons of mayonnaise, 2 weetabix, and dried breadcrumbs (judge by eye until there looks like a good mix of weetabix and breadcrumbs), then cook for 10 minutes exactly and they always come out moist inside and crispy on the outside. We've had these several times now (haven't tried the BBQ sauce though).



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