Crispy Oven-Baked Chicken Nuggets
These homemade chicken nuggets are incredibly easy to make and perfect for kids. Baked until golden and crispy outside, they stay tender and juicy inside.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings6
Forget store-bought nuggets! This recipe turns simple chicken breast into crispy, golden bites that everyone will love. The secret? A coating of crushed corn flakes and Parmesan cheese gives them an irresistible crunch without deep frying.
The chicken is blended with a touch of instant potato flakes and water to keep it extra moist, then shaped into small patties. Baked on a parchment-lined sheet, they come together in just 30 minutes. Serve with your favorite dipping sauces for a quick lunch or dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form. Alternatively, place them in a large zip-loc bag and crush with a rolling pin. In a shallow bowl, mix 3/4 cup of the crumbs with 1/4 cup finely grated Parmesan.
- In the clean bowl of a food processor or a high-powered blender, combine the chicken pieces, 1 tablespoon potato flakes, 1/3 cup cold water, 1 teaspoon garlic salt, and 1/8 teaspoon black pepper. Pulse until the chicken is finely chopped.
- With wet hands, shape the chicken mixture into small nugget patties, using about 1 tablespoon of the mixture for each. Roll each patty in the breadcrumb mixture, pressing gently so the crumbs stick. (Freezing tip: You can freeze the breaded nuggets on a tray for 1 hour, then transfer to a zip-loc bag and freeze for up to 3 months. Bake frozen nuggets as directed in step 5.)
- Place the nuggets on the prepared baking sheet. Bake for 15 minutes on the middle rack, flipping halfway through, until cooked through and golden. Do not overbake, or they will become dry. Let them rest for a few minutes before serving.
💡 Tips
- Wet your hands slightly when shaping the nuggets to prevent sticking.
- For extra crunch, use a light spray of cooking oil on the nuggets before baking.
- Serve with ketchup, honey mustard, or ranch dressing.
Inspired by a recipe from Natasha's Kitchen