Cornflake Chicken Nuggets Recipe
These crispy Cornflake Chicken Nuggets are a delicious homemade alternative to fast food. Coated in a flavorful blend of cornflakes, panko breadcrumbs, parmesan, and spices, then baked to golden perfection, they provide a crunchy exterior with tender, juicy chicken inside. Perfect as a snack or meal, they are easy to prepare and pair wonderfully with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Flour Coating
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
Egg Mixture
- 3 large eggs
- 2 tablespoons pickle juice brine (juice from a pickle jar)
Cornflake Coating
- 3 cups cornflakes
- ½ cup panko breadcrumbs
- ½ cup parmesan cheese, grated
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Chicken
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper for easy cleanup. Optionally, place a wire rack on the baking sheet to help the nuggets become crispier by allowing air circulation.
- Make the Flour Coating: In a medium shallow bowl, combine all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to mix the dry ingredients evenly.
- Prepare the Egg Mixture: In another medium bowl, crack 3 large eggs and add 2 tablespoons of pickle juice brine. Whisk together thoroughly until fully combined.
- Create the Cornflake Coating: In the bowl of a food processor, add the cornflakes, panko breadcrumbs, grated parmesan cheese, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Pulse for about 15 seconds until the mixture becomes finely crumbed and uniform in size. Transfer this mixture to a third shallow bowl.
- Season the Chicken: Sprinkle the chicken cubes with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Toss to coat evenly.
- Coat the Chicken Pieces: Take each chicken piece and first toss it in the flour mixture, coating all sides completely. Shake off any excess flour. Next, dip the floured chicken into the egg mixture, ensuring a full coat. Finally, press the chicken into the cornflake coating, firmly pressing the crumbs to adhere well. Place each coated nugget onto the prepared baking sheet.
- Bake the Nuggets: Place the baking sheet in the preheated oven and bake for 20-25 minutes. About halfway through cooking, flip each nugget carefully to ensure both sides get crispy and golden. The nuggets are done when the internal temperature reaches 165°F (74°C), they are golden brown on the outside, and no pink remains inside.
- Serve: Remove the nuggets from the oven and let them rest briefly. Serve warm with your favorite dipping sauces and enjoy!
Notes
- Using a wire rack on the baking sheet helps achieve crispier nuggets but is optional.
- Pickle juice in the egg mixture adds subtle tang and helps tenderize the chicken.
- Ensure nuggets are fully cooked by checking that the internal temperature reaches 165°F.
- For added flavor, you can experiment with different spices in the coating mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best crispiness.
Find it online: https://justsosavory.com/cornflake-chicken-nuggets-recipe/
