Baked Cornflake Chicken Nuggets
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Chicken Breasts (cut into bite size chunks)
- 125 g Cornflakes (crushed)
- 25 g Parmesan (grated)
- ½ tsp Dried Thyme
- 1 tsp Smoked Paprika
- ½ tsp Salt
- ¼ tsp Pepper
- 2 Eggs (beaten)
- 3 tbsp Plain Flour
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6, or preheat the air fryer to 200°C / 400°F.
- Pat the chicken pieces dry with kitchen paper to help the coating stick.
- In a shallow bowl, mix crushed cornflakes (or Rice Krispies), grated Parmesan, dried thyme, smoked paprika, salt, and pepper.
- Lightly dredge each chicken piece in plain flour.
- Dip the floured chicken into beaten eggs, ensuring it's fully coated.
- Press the chicken into the cornflake mixture so each piece is evenly coated.
- Oven - Arrange nuggets on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until golden and cooked through. Air Fryer - Place nuggets in a single layer in the basket and cook for 15-17 minutes, shaking halfway through, until crispy and cooked through.