Description
These crispy and flavorful Baked Chicken Nuggets are a healthier homemade alternative to fried nuggets. Made with lean chicken breast, crushed corn flakes, and parmesan cheese, they deliver a delicious crunch with a tender, juicy interior. Perfect for a quick lunch, dinner, or snack, these nuggets are easy to prepare and bake in just 15 minutes.
Ingredients
Scale
Chicken Mixture
- 1 lb boneless, skinless chicken breast, cut into pieces
- 1 Tbsp potato flakes (instant mashed potatoes)
- 1/3 cup cold water
- 1 tsp garlic salt (or 1/2 tsp garlic powder + 1/2 tsp salt)
- 1/8 tsp black pepper
Breading
- 2 1/2 cups corn flakes cereal (about 3/4 cup crushed)
- 1/4 cup finely grated parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375ËšF. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Crush Corn Flakes and Mix with Cheese: Pulse the corn flakes in a food processor until fine crumbs form or crush them using a rolling pin inside a large zip-loc bag. In a shallow bowl, combine 3/4 cup of these crumbs with the finely grated parmesan cheese and mix well.
- Prepare Chicken Mixture: In a clean food processor or high-powered blender, add the chicken pieces, potato flakes, cold water, garlic salt, and black pepper. Pulse until the chicken is finely chopped and the mixture is well combined.
- Form and Bread Nuggets: With wet hands, scoop about 1 tablespoon of the chicken mixture and roll it into small patties to form nugget shapes. Coat each nugget by rolling it in the breadcrumb and parmesan mixture, pressing gently to ensure crumbs adhere well. For freezing, place breaded nuggets flat on a tray, freeze for 1 hour, then transfer to zip-loc bags and freeze for up to 3 months.
- Bake Nuggets: Arrange the coated nuggets on the prepared baking sheet. Bake in the preheated oven on the middle rack for 15 minutes, flipping halfway through, until the nuggets are cooked through and golden. Remove from oven and allow to rest a few minutes before serving to keep them juicy. Avoid over-baking to prevent dryness.
Notes
- Freezing Tip: Freeze breaded nuggets flat on a tray for 1 hour, then transfer to zip-loc bags and store up to 3 months. Bake frozen nuggets as directed, adding a few extra minutes as needed.
- Use garlic salt or a combination of garlic powder and salt as preferred.
- Be careful not to overbake to keep the nuggets moist and tender.
- Approximate nugget size is about 1 tablespoon of meat mixture each.
