Print

Baked Chicken Nuggets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

This Baked Chicken Nuggets recipe offers a healthier alternative to traditional fried nuggets by baking crunchy, flavorful chicken pieces coated in a crispy parmesan and corn flakes crust. With simple ingredients and easy preparation, these nuggets are perfect for a family-friendly meal or snack, delivering a delightful combination of juicy interior and crispy exterior in just 30 minutes.

Ingredients

Chicken Mixture

  • 1 lb chicken breast, boneless and skinless, cut into pieces
  • 1 Tbsp potato flakes (instant mashed potatoes)
  • 1/3 cup cold water
  • 1 tsp garlic salt (or 1/2 tsp garlic powder + 1/2 tsp salt)
  • 1/8 tsp black pepper

Breading

  • 2 1/2 cups corn flakes cereal (about 3/4 cup crushed)
  • 1/4 cup parmesan cheese, finely grated

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375˚F (190˚C) and line a baking sheet with parchment paper to ensure the chicken nuggets bake evenly and do not stick.
  2. Prepare Crumbs: Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form, or crush them in a zip-lock bag using a rolling pin. In a shallow bowl, combine 3/4 cup of the crushed crumbs with 1/4 cup finely grated parmesan cheese to create the coating mixture.
  3. Make Chicken Mixture: In the bowl of a clean food processor or high-powered blender, add the chicken pieces, potato flakes, cold water, garlic salt, and black pepper. Pulse the mixture until the chicken is finely chopped and all ingredients are well combined.
  4. Form Nuggets and Coat: With wet hands, scoop about 1 tablespoon of the chicken mixture, roll and flatten it into a small nugget patty. Roll the patty in the parmesan and corn flakes crumb mixture, pressing gently so the crumbs adhere well to the surface. (Optional freezing tip: Freeze the breaded nuggets flat for 1 hour before transferring to zip-lock bags for up to 3 months.)
  5. Bake Nuggets: Place the coated nuggets onto the lined baking sheet. Bake at 375˚F on the middle rack for 15 minutes, flipping them halfway through to ensure even cooking. Remove from the oven once cooked through and let them rest for a few minutes before serving. Avoid over-baking to keep nuggets moist and tender.

Notes

  • Using wet hands when forming nuggets helps prevent the mixture from sticking.
  • For extra crispy nuggets, use freshly crushed corn flakes and ensure even coating.
  • Freezing tip: Nuggets can be frozen after breading; freeze flat for 1 hour, then transfer to zip-lock bags for up to 3 months. Bake directly from frozen, adjusting baking time as needed.
  • Do not overbake, as this can dry out the chicken nuggets.
  • Parmesan adds flavor and crispness, but can be omitted for a dairy-free version.

Find it online: https://lauracooks.com/baked-chicken-nuggets-recipe/