Easy Baked Cornflake Chicken Nuggets
These nuggets are coated in crunchy cornflakes, baked until golden brown, and ready in a snap. Great for a quick family dinner or a tasty snack. Simple, finger licking delicious, and a hit with everyone!
Servings: 4
Calories: 465kcal
Equipment
- Mixing bowl
- Tongs or Fork
- Knife and Cutting Board
Ingredients
- 2 chicken breasts
- 250 g corn flakes
- 2 eggs
- 2 tablespoon flour
- 1 tablespoon milk
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoon Olive oil
- Chilli powder to taste
- Salt and pepper to taste
Instructions
- Preheat the oven to 200Β°C (400Β°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Slice the chicken breasts into bite-sized pieces, approximately 1-inch strips. Add them to a bowl and season with salt, pepper, garlic powder and paprika. Sprinkle some olive oil and mix everything. Refrigerate until used, so the meat can marinade. Usually around 30 minutes.2 chicken breasts, 1 teaspoon Paprika, 1 teaspoon Garlic powder, Salt and pepper, 2 tablespoon Olive oil
- In a shallow bowl, whisk together the eggs, flour, and a splash of milk, until a smooth batter forms. Season the mixture with salt, pepper, paprika, chilli powder, and garlic powder according to your taste preferences.2 eggs, 2 tablespoon flour, 1 tablespoon milk
- Crush the corn flakes in a separate bowl until they become coarse crumbs. You can do this by placing the corn flakes in a sealed plastic bag and crushing them with a rolling pin or by using a food processor.250 g corn flakes
- Dip each chicken piece into the egg mixture, ensuring it is fully coated. Then roll it in the crushed corn flakes, pressing lightly to help the coating adhere.
- Place the coated chicken bites onto the prepared baking sheet, making sure to leave space between each piece.
- Drizzle the chicken bites with olive oil or lightly spray them with cooking spray. This will help them become crispy during baking.
- Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- Once cooked, remove the chicken bites from the oven and let them cool for a few minutes.
- Serve the roasted chicken bites as a delicious appetizer or snack. They can be enjoyed on their own or served with your favorite dipping sauce. I served them with a mix of mayonnaise and Sriracha.
- Enjoy your homemade roasted chicken bites!
Video
Notes
- Use boneless, skinless chicken breasts or thighs, cut evenly and pat dry.
- Crush cornflakes finely but not into powderβmix in spices or Parmesan for extra taste.
- Set up a breading station with seasoned flour, beaten eggs, and cornflakes, using one hand for dry and one for wet.
- Bake on a wire rack over a baking sheet and lightly spray with oil for extra crispiness.
- Customize with spices like cayenne or Italian seasoning, or use gluten-free alternatives if needed.
- Serve with honey mustard, BBQ, or ranch and sides like fries or salad.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to keep them crispy.
- For a kid-friendly version, let kids help with coating and adjust seasoning to their taste.
- Freeze uncooked coated nuggets for later and bake from frozen with extra time.
- For a lighter option, use egg whites instead of whole eggs.
Nutrition
Calories: 465kcal | Carbohydrates: 57g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 620mg | Potassium: 584mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1521IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 19mg
