Description
Cornflake Chicken Nuggets are crispy, flavorful, and easy-to-make baked chicken bites coated with a crunchy mixture of cornflakes, panko breadcrumbs, and parmesan cheese. Perfectly seasoned with garlic, onion powder, smoked paprika, and a touch of cayenne pepper for a subtle kick, these nuggets are baked to golden perfection for a healthier alternative to fried nuggets. Serve with your favorite dipping sauce for a satisfying snack or meal.
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 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 chicken breast (boneless, skinless, cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. If desired, place a wire rack on the pan to help the chicken get extra crispy, though this step is optional.
- Prepare Flour Coating: In a medium wide shallow bowl, combine the all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon pepper. Stir well to mix all the dry spices evenly.
- Prepare Egg Mixture: In a second medium bowl, crack the eggs and add the 2 tablespoons of pickle juice brine. Use a fork to scramble and combine thoroughly.
- Prepare Cornflake Coating: In a food processor bowl, 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 reaches a uniform crumb-like texture. Transfer this mix to a third medium shallow bowl.
- Season Chicken: Season the cut chicken breast pieces with 1 teaspoon salt and 1 teaspoon pepper evenly.
- Coat the Chicken: Toss each piece of chicken first in the flour mixture, coating all sides and shaking off any excess flour. Next, dip the floured chicken into the egg mixture to fully coat it. Then, press each piece into the cornflake coating mixture thoroughly, ensuring an even crumb coverage. Place the coated chicken pieces on the prepared baking sheet.
- Bake Chicken Nuggets: Bake in the preheated oven for 20-25 minutes, turning the nuggets halfway through cooking to crisp both sides evenly. The chicken is done when it reaches an internal temperature of 165°F (74°C), is golden brown on the outside, and fully cooked inside with no pink remaining.
- Serve: Remove from oven and serve your cornflake chicken nuggets hot with your favorite dipping sauce. Enjoy this crunchy, flavorful snack or meal!
Notes
- Using a wire rack on the baking sheet helps the nuggets get extra crispy by allowing air circulation around the chicken.
- Pickle juice in the egg mixture adds a subtle tangy flavor and helps tenderize the chicken.
- Check for doneness with a meat thermometer to ensure the chicken is safe to eat.
- For an extra spicy kick, increase the cayenne pepper slightly in the flour coating.
- Leftover nuggets can be refrigerated for up to 3 days and reheated in the oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American