Perdue Chicken Nuggets Recipe

Perdue chicken nuggets are fully cooked and only need heating. The frozen ones go on a baking sheet in one layer at 425°F for 11 to 13 minutes, turned halfway; the refrigerated ones take 8 to 9 minutes. The directions for each variety, air fryer and microwave included, are below, together with a recipe for nugget sliders with cheese.

Refrigerated or frozen

Perdue sells nuggets in two forms, and the directions are not the same. The Original Chicken Breast Nuggets come in a tray in the refrigerated meat case. The Panko Chicken Nuggets and the other bags are in the frozen aisle. Perdue describes both as fully cooked.

The times on this page are from Perdue's product pages, read on 2 October 2026. MakeFoodLovely is not connected with Perdue.

Recipe

Perdue Chicken Nugget Sliders with Cheese

Perdue chicken nuggets heated by the package directions and baked into twelve pull-apart sliders with American cheese, pickles and a mayonnaise and ketchup sauce. Six servings of two sliders.

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Prep

10 min

Cook

22 min

Total

32 min

Serves

6

Cuisine

American

Ingredients

• 9 1/2 ounces frozen Perdue chicken nuggets (12 nuggets)
• 12 ounces slider rolls (1 pack of 12)
• 6 slices American cheese
• 12 dill pickle slices
• 1 tablespoon unsalted butter (melted)
• For the sauce:
• 3 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard

Instructions

1. Heat the oven to 425°F. Lay the frozen nuggets on a baking sheet in one layer and bake for 11 to 13 minutes, turning them halfway.
2. Stir the mayonnaise, the ketchup and the mustard together.
3. Slice the slab of rolls in half horizontally without pulling the rolls apart, and set the bottom half in a baking dish. Spread it with the sauce, set one nugget on each roll, add the pickle slices and cover with the cheese. Put the top half on and brush it with the melted butter.
4. Lower the oven to 350°F, cover the dish with foil and bake for 8 to 10 minutes, until the cheese has melted. Pull the sliders apart to serve.

Nutrition

Calories:

470

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

How do you make Perdue chicken nuggets?

All oven directions are for 425°F, with the nuggets in a single layer on a baking sheet; for the frozen ones Perdue adds a coat of cooking spray on the sheet. The figures are from the product pages of each variety.

Variety	Oven, 425°F	Air fryer	Microwave	Calories
Original Chicken Breast Nuggets (refrigerated)	8 to 9 min; frozen, 2 more	not given	45 seconds, rearrange, 45 seconds	210 in 5
Panko Chicken Nuggets	11 to 13 min, turned halfway	not given	1 1/2 to 2 min	230 in 4
Panko Breaded Chicken Breast Nuggets	14 to 16 min, flipped halfway	350°F, at least 6 min	not given	210 in 4
Safari Nuggets	11 to 13 min	350°F, at least 5 min	1 1/2 to 2 min	240 in 4
Simply Smart Organics gluten free	11 to 13 min	350°F, at least 6 min	90 seconds	170 in 3
Chicken Plus vegetable dino nuggets	11 to 13 min, turned halfway	400°F, 7 to 8 min, shaken halfway	1 1/2 to 2 min	210 in 4

Perdue calls the oven the preferred method for most of the frozen bags, and asks for 2 to 3 minutes of standing time before serving. The microwave heats them through and leaves the breading soft.

Perdue chicken nuggets with cheese

Perdue's page for the panko nuggets suggests them in a quick slider sandwich, and that is the recipe in the card: a slab of twelve rolls, a nugget on each, cheese melted over the top. Two sliders come to about 470 calories by USDA figures.

• Cheddar or pepper jack in place of the American cheese. Slices cover the rolls more evenly than shredded cheese.
• Parmesan nuggets: toss the hot nuggets with 1 tablespoon of melted butter and 3 tablespoons of finely grated Parmesan, and put them back in the oven for 2 minutes.
• With a cheese dip: the Taco Bell cheese sauce on this site is a warm dip for a plate of nuggets.

What Perdue chicken nuggets are made of

The ingredient list on the Panko Chicken Nuggets page begins with boneless chicken breast with rib meat, water, wheat flour and yellow corn flour. Salt, dextrose, sugar, yeast, corn starch, spices, onion and garlic powder, paprika extract, natural flavours, yeast extract and guar gum follow at 2 percent or less. Wheat is the one allergen listed.

The gluten-free variety is breaded with rice flour, corn flour and corn meal.

Keeping them crisp

• Straight from the freezer. Thawed nuggets go soft before they brown.
• Space between them. Nuggets that touch steam each other.
• Turned once. The side that lies on the sheet stays pale otherwise.

Nuggets breaded at home are the Popeyes chicken nuggets and the low-carb Real Good chicken nuggets. For frozen strips, see the Tyson chicken tenders page.