These cornflake chicken nuggets are oven baked so they are juicy and tender on the inside and perfectly crispy on the outside. They are low in fat, easy to make and the whole family will love them!
These cornflake chicken nuggets are crispy on the outside, with tender juicy meat on the inside. They are made using naturally lean chicken breast cut into chunks and coated in flour, egg and low-fat cornflake crumbs. They are baked rather than fried so they are less calorific and healthier.
Cornflake chicken nuggets ingredients and substitutions
- Chicken breast: skinless and boneless.
- Cornflakes.
- Breadcrumbs: fine or coarse.
- Oil: olive or vegetable.
- Flour.
- Egg.
- Fine sea salt and pepper to taste.
Is it better to season the chicken or the cornflake mixture
This is largely down to personal preference. For me, however, seasoning the chicken before coating in the flour works better. If the seasoning sticks to the actual meat there is no chance of it becoming 'lost' in the coating mixture. If, on the other hand, you choose to season the coating layers (i.e., flour, egg and crumb) it's easy to actually use too much seasoning. Alternatively you can season just one of these layers, but how do you choose which one?
So I like to simply season the meat.
How to prepare the cornflake mixture
1.Place the cornflakes in a food processor and pulse until they are the size of coarse breadcrumbs (take care not to overblend and turn them into powder).
Alternatively place your cornflakes in a large plastic bag (ziplock or similar) and bash with a rolling pin.
2. Add the breadcrumbs and 2 teaspoons of oil into the cornflakes.
3. Pulse briefly just until combined and transfer to a bowl.
Why did I use breadcrumbs
Cornflakes are a good substitute for breadcrumbs and can be used on their own, but I found adding a bit of breadcrumbs produces better results.
Adding a small amount of breadcrumbs allows to absorb the oil and distribute it evenly throughout the crumb mixture. There is no need to use any cooking spray in this cornflake chicken nugget recipe.
The breadcrumbs also tone down the cornflake flavour so it doesn't overpower the chicken.
Assembling the recipe
1.Preheat the oven to 400 F/ 200 C/190 C fan/ gas mark 6.
Place the flour and beaten egg in separate dishes.
Cut the chicken breasts into similar sized chunks. Season both sides with salt and pepper.
2. Coat each nugget in the flour (gently shake off excess flour).
3. Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl then coat in the crumb mixture lightly pressing into the crumbs for even coverage (do this for each piece individually).
4. Arrange your cornflake nuggets on top of a rack, evenly spaced out, and bake in the centre of the oven for 20 minutes.
5. Remove from the oven and serve!
How to make cornflake chicken bites super crispy
- coat them thoroughly in the cornflake mixture,
- bake them in a preheated oven,
- bake them on top of a rack, without touching one another, so they crisp up evenly on all sides,
- do NOT bake them directly on top of a baking sheet or parchment as the bottom of the nuggets will be soggy. Turning them over halfway won't solve that effectively.
Serving suggestions
These healthy cornflake chicken nuggets are delicious with a huge range of dips and sauces, including healthy barbecue dip, low-fat ranch, red pepper tomato dip and lots more. You can serve them alongside a simple salad for a light meal idea.
If you want to serve them as part of a more substantial meal they are delicious with spiced baked potato wedges or potato and spinach mash.
Can I fry these nuggets
Yes, you can, but you'll need to use more oil so your nuggets will contain more calories. However, they will be crispy and equally delicious as baked. If you prefer this method follow these steps:
- Omit the oil in the cornflake mixture and prepare the nuggets as per Instructions below.
- Heat up approx. 2 tablespoons of oil and fry the nuggets on a medium heat for about 2 minutes on each side until golden brown. It is important not to let them brown too quickly as well as not to overcrowd the pan (try them in batches). Add a bit more oil after turning them over.
- Remove the nuggets from the pan and place on top of a plate lined with a paper towel (to get rid of excess oil). After 1 minute discard the towel and serve your cornflake coated chicken nuggets.
How to add flavour to chicken nuggets with cornflakes
I only used sea salt and black pepper but you can add more flavour by using different spices and herbs including:
- smoked/sweet paprika or cayenne pepper
- herbes de Provence
- Italian dried herbs
- spice mixes, such as cajun, harissa, taco, jerk, etc.
Top tip
You can either add the spices into the cornflake mixture or sprinkle them directly over the chicken. If your spice mixture contains salt omit it in the recipe.
Top tips
- Cut the chicken into similar size chunks.
- The cornflake crumbs should have the texture of coarse breadcrumbs so be careful not to turn them into powder.
- It's important to coat the chicken in flour first, then egg wash and finally cornflakes.
- You can prepare your cornflake chicken nuggets ahead, arrange on a plate and refrigerate for a few hours before baking.
- I recommend seasoning the chicken before coating in the flour.
- Bake on top of a rack (NOT directly on a baking sheet or parchment), evenly spaced out, so the chicken pieces are crispy on all sides. No need to turn them over.
- For a gluten free option use gf flour and breadcrumbs.
- Best served immediately.
Storing and reheating
Leftover cornflake breaded chicken nuggets can be refrigerated (once completely cooled), covered, for up to 2 days. You can reheat them in a preheated oven (200 C) for about 10 minutes (though they may not be as crispy as freshly made).
Related recipes
- Oven Baked Super Crispy Chicken Fingers
- How to Make Fish Nuggets
- Crispy Baked Salmon Fish Fingers
- Sun Dried Tomato Pesto Chicken Meatballs
- Spicy Chicken Burgers (Healthy)
You may also like these other delicious easy meal ideas including this collection of healthy chicken recipes.
Keep in touch!
How have your crispy cornflake chicken nuggets turned out for you? Let me know in the comments below, thanks!
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Crispy Cornflake Chicken Nuggets (Baked)
Equipment
- Food processor
Ingredients
- 12.35 ounces (350 g) chicken breast approx. 2 chicken breasts, skinless and boneless
- 2½ cups (70 g) cornflakes 2.47oz
- 4 tablespoons breadcrumbs
- 1 large egg lightly beaten
- 4 tablespoons flour for coating
- 2 tablespoons olive oil
- Sea salt and pepper to taste
Instructions
- Place the cornflakes in a food processor and pulse until they are the size of coarse breadcrumbs (take care not to overblend and turn them into powder). Alternatively place your cornflakes in a large plastic bag (ziplock or similar) and bash with a rolling pin.Add the breadcrumbs and 2 teaspoons of oil into the cornflakes and pulse briefly just to combine. Place in a bowl and set aside.
- Preheat the oven to 400 F/ 200 C/190 C fan/ gas mark 6.Place the flour and egg wash in separate dishes.Cut the chicken breasts into similar sized chunks. Season both sides with salt and pepper.
- Coat each nugget in the flour (gently shake off excess flour).
- Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl and coat in the crumb mixture lightly pressing into the crumb for even coverage (do this for each piece individually).
- Arrange your cornflake nuggets on top of a rack, evenly spaced out, and bake in the centre of the oven for 20 minutes.
- Remove from the oven and serve!
Notes
- Cut the chicken into similar size chunks.
- The cornflake crumbs should have the texture of coarse breadcrumbs so be careful not to turn them into powder.
- It's important to coat the chicken in flour first, then egg wash and finally cornflakes.
- You can prepare your cornflake chicken nuggets ahead, arrange on a plate and refrigerate for a few hours before baking.
- I recommend seasoning the chicken before coating in the flour.
- Bake on top of a rack (NOT directly on a baking sheet or parchment), evenly spaced out, so the chicken pieces are crispy on all sides. No need to turn them over.
- For a gluten free option use gf flour and breadcrumbs.
- Best served immediately.
- Leftover nuggets can be refrigerated (once completely cooled), covered, for up to 2 days. You can reheat them in a preheated oven (200 C) for about 10 minutes (though they may not be as crispy as freshly made).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Rebecca - Glutarama
Love this recipe Monika and so easy to make the switch and use gluten free cornflakes too. Thank you for sharing with #cookblogshare
Monika
Thank you Rebecca, gluten free cornflakes would work equally well!
Eb Gargano | Easy Peasy Foodie
These look delicious! I love the idea of using cornflakes for extra crunch 😀 Eb x
Monika
Thanks Eb! This is my new favourite way of making crispy chicken, the results are really fantastic!
Balvinder
Love these I made them too last week but in air fryer.
Monika
Sounds great!
Monika
Thank you Zaza!
Donna
Chicken Nuggets are always a favourtire here! And healthy is definitely a bonus! #CookBlogShare
Monika
They were a hit at my house too!