Transform your morning cereal into a dinner option by experimenting with this chicken nugget recipe coated in crushed cornflakes.
Author: Beth Sachs
Cook Time:30 minutes
Total Time:30 minutes
Category:Lunch;Snack;Dinner
Method:Deep-frying
Cuisine:American
Ingredients
Scale
Kitchen Scales
Rolling Pin
Baking Sheets
Baking Paper
Measuring Spoons
Ingredients
4 chicken breasts cut into bite size chunks
125g cornflakes, crushed
25g Parmesan, grated
½ teaspoon dried Thyme
1 teaspoon Smoked Paprika
½ teaspoon Salt
¼ teaspoon Pepper
2 Eggs beaten
3 tablespoon Plain Flour
Instructions
Preheat the oven to 200°C and line two baking trays with baking paper.
Mix the crushed cornflakes with the Parmesan, dried thyme, smoked paprika and a little salt and pepper, in a shallow bowl.
Coat each piece of chicken first in the flour, then egg, before finally rolling in the crushed cornflake mix.
Place each piece of crumbed chicken onto the baking sheet. When all the chicken has been coated, bake in the oven for 20 minutes until crispy and golden.
Turn each piece of chicken after 10 minutes, to ensure all bits of the crumb are crispy.
Notes
Variations: I sometimes use different seasonings to flavour the cornflake crumb. My personal preference is a mixture of dried thyme, Parmesan and smoked paprika, but cayenne pepper and chilli flakes would be good if you like things spicy.
Freezing: The unbaked nuggets can be frozen for up to 3 months. Defrost fully before oven cooking.
Air Frying: The cornflakes chicken nuggets can also be cooked in an air fryer for 15-17 minutes.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.