Corn Flake Chicken Nuggets
Crispy, flavorful, and baked to golden perfection, these Corn Flake Chicken Nuggets are the ultimate comfort food twist on a classic favorite. Made with tender, bite-sized chicken breast pieces, these nuggets are coated in a perfectly seasoned blend of flour, garlic powder, paprika, and crushed corn flakes for a crunchy, gluten-free-inspired coating. Elevated with an oven-baking method, this recipe skips the deep fryer while still delivering irresistibly crisp results—thanks to a light spray of cooking oil. With just 20 minutes of prep and a kid-friendly flavor, these nuggets are a healthier, homemade alternative to fast food. Serve them with your favorite dipping sauces like honey mustard or ranch for a crowd-pleasing meal or snack that’s perfect for busy weeknights or party platters.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Corn flakes
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 as needed Cooking spray
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the chicken breasts into bite-sized pieces, about 1 to 1.5 inches in size.
Place the corn flakes in a gallon-sized resealable plastic bag and crush them into fine crumbs using a rolling pin or your hands.
In a shallow dish, mix the all-purpose flour with salt, black pepper, garlic powder, and paprika.
In another shallow dish, whisk together the eggs and milk until well combined.
Set up a dredging station with three steps: the seasoned flour, the egg mixture, and the crushed corn flakes.
Dip each chicken piece first into the flour mixture, coating it evenly.
Next, dip the floured chicken piece into the egg mixture, allowing any excess to drip off.
Finally, press the chicken piece into the crushed corn flakes, ensuring it is fully coated with the crispy crumbs.
Place the coated chicken pieces onto the prepared baking sheet in a single layer, ensuring they do not touch.
Lightly spray the chicken nuggets with cooking spray to help them crisp up during baking.
Bake in the preheated oven for 20-25 minutes, flipping the nuggets halfway through cooking, until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the nuggets from the oven and let them rest for 2-3 minutes before serving.
Serve warm with your favorite dipping sauces, such as ketchup, ranch, or honey mustard.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 224% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.7 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 155 mg | 12% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
