Crispy Cornflake Chicken Nuggets (Baked)
These cornflake chicken nuggets are oven baked so they are juicy and tender on the inside and perfectly crispy on the outside.
Servings 4 servings
Calories 255kcal
Equipment
- Food processor
Ingredients
- 12.35 ounces chicken breast approx. 2 chicken breasts, skinless and boneless
- 2½ cups 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).