Craving a crispy, homemade alternative to store-bought nuggets? Tasty Cornflake Chicken Nuggets are your answer—crunchy, kid-friendly, and ready in just 30 minutes! These Healthy Chicken Nuggets use cornflakes for an irresistible coating that beats fast food every time. Made with simple pantry ingredients, they’re perfect for family dinners or quick weeknight meals. Let’s make these delicious Tasty Cornflake Chicken Nuggets today!
Ingredients for Tasty Cornflake Chicken Nuggets
Here’s what you’ll need for Tasty Cornflake Chicken Nuggets (makes ~20 nuggets, serves 4):
For the Nuggets:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 3 cups (90g) cornflakes, crushed into coarse crumbs
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) grated Parmesan cheese
- 1 tsp (2g) smoked paprika
- 2 large eggs
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- Vegetable oil, for frying
Equipment
- Large mixing bowl
- Three shallow dishes (for coating)
- Large skillet
- Tongs or slotted spoon
- Wire rack
- Measuring cups and spoons
Ingredient Tips
- Chicken Breasts: Easy to cut into uniform pieces; thighs offer juicier nuggets.
- Cornflakes: Crush coarsely for texture in Healthy Chicken Nuggets; swap with panko or crushed crackers if needed.
- Parmesan: Adds flavor; use nutritional yeast for dairy-free nuggets.
- Smoked Paprika: Gives a smoky kick; regular paprika or cayenne works too.
- Eggs: Use buttermilk or thinned mayonnaise for an egg-free option.
Directions for Tasty Cornflake Chicken Nuggets
Let’s whip up these crispy Healthy Chicken Nuggets!
Prepare the Chicken
- I cut 1 lb chicken breasts into 1-inch nugget-sized pieces, pat them dry with paper towels, and season with ½ tsp salt and ¼ tsp black pepper to ensure the coating sticks.
Set Up the Coating Station
- In three shallow dishes, I set up: (1) ½ cup flour; (2) 2 beaten eggs; (3) 3 cups crushed cornflakes mixed with ¼ cup Parmesan and 1 tsp smoked paprika for flavorful Tasty Cornflake Chicken Nuggets.
Coat the Nuggets
- I dredge each chicken piece in flour, dip in egg, then coat in the cornflake mixture, pressing gently to adhere.
- I place coated nuggets on a wire rack to rest for 5 minutes, helping the coating set.
Fry the Nuggets
- I heat ¼ inch vegetable oil in a large skillet over medium heat (350°F).
- I fry the nuggets in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 165°F).
- I drain them on paper towels.
Serve
- I serve the nuggets hot with dipping sauces like honey mustard or ketchup, enjoying their crispy perfection.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (~5 nuggets each, ~120g per serving)
- Calories: ~280 kcal per serving
- Macros per Serving: 20g carbs, 25g protein, 10g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Tasty Cornflake Chicken Nuggets
Try these twists on Healthy Chicken Nuggets:
- Spicy Kick: Add ½ tsp cayenne to the cornflake mix for a fiery bite.
- Herb-Infused: Mix 1 tsp dried oregano or thyme into the coating for an herby flavor, inspired by Food and Tips’ Grilled Lemon Herb Chicken.
- Cheesy Boost: Swap Parmesan for ¼ cup grated cheddar for richer nuggets.
- Baked Option: Bake at 400°F for 15–18 minutes, flipping halfway, for lighter nuggets.
- Gluten-Free: Use gluten-free cornflakes and flour for dietary needs.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a fun meal.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh balance.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing touch.
Storage
I let the nuggets cool, then store them in an airtight container in the refrigerator for up to 3 days to maintain crunch. For freezing, I place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. I reheat in a 375°F oven for 10–12 minutes (15–18 minutes if frozen) to restore crispiness, avoiding the microwave to prevent sogginess.
Serving Tips
- Presentation: Arrange nuggets on a platter with colorful dipping sauces for a crowd-pleasing look.
- Garnish: Sprinkle with chopped parsley for a fresh touch.
- Pairing: Serve with roasted sweet potato fries, coleslaw, or Food and Tips’ Grilled Lemon Herb Chicken for a hearty meal.
- Portion Size: 5 nuggets per serving for dinner; 2–3 for a snack.
- Occasions: Ideal for family dinners, kid-friendly meals, or game-day snacks with Tasty Cornflake Chicken Nuggets.
FAQs About Tasty Cornflake Chicken Nuggets
Here are answers to common questions about making Tasty Cornflake Chicken Nuggets:
Can I make these nuggets gluten-free?
Yes, use gluten-free cornflakes and flour for a gluten-free version.
What can I use instead of cornflakes?
Try panko, crushed Rice Krispies, or crackers for a similar crunch.
How do I keep the coating from falling off?
Pat chicken dry, use the flour step, and let coated nuggets rest for 5 minutes before frying.
Can I bake these nuggets instead of frying?
Yes, bake at 400°F for 15–18 minutes, flipping halfway, for crispy Tasty Cornflake Chicken Nuggets.
What dipping sauces pair best?
Honey mustard, ranch, or ketchup complement the nuggets perfectly.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Tasty Cornflake Chicken Nuggets are a crispy, healthier take on a family favorite, ready in just 30 minutes. Easy to make and customizable, they’re perfect for weeknight dinners or fun gatherings. Try Tasty Cornflake Chicken Nuggets and enjoy a crunchy, homemade treat everyone will love!
Tasty Cornflake Chicken Nuggets
Ingredients
- 1 lb 450g boneless, skinless chicken breasts (or thighs)
- 3 cups 90g cornflakes, crushed into coarse crumbs
- ½ cup 60g all-purpose flour
- ¼ cup 25g grated Parmesan cheese
- 1 tsp 2g smoked paprika
- 2 large eggs
- ½ tsp 3g salt
- ¼ tsp 1g black pepper
- Vegetable oil for frying
Instructions
Prepare the Chicken
- I cut 1 lb chicken breasts into 1-inch nugget-sized pieces, pat them dry with paper towels, and season with ½ tsp salt and ¼ tsp black pepper to ensure the coating sticks.
Set Up the Coating Station
- In three shallow dishes, I set up: (1) ½ cup flour; (2) 2 beaten eggs; (3) 3 cups crushed cornflakes mixed with ¼ cup Parmesan and 1 tsp smoked paprika for flavorful Tasty Cornflake Chicken Nuggets.
Coat the Nuggets
- I dredge each chicken piece in flour, dip in egg, then coat in the cornflake mixture, pressing gently to adhere. I place coated nuggets on a wire rack to rest for 5 minutes, helping the coating set.
Fry the Nuggets
- I heat ¼ inch vegetable oil in a large skillet over medium heat (350°F). I fry the nuggets in batches, 3–4 minutes per side, until golden and cooked through (internal temperature 165°F). I drain them on paper towels.
Serve
- I serve the nuggets hot with dipping sauces like honey mustard or ketchup, enjoying their crispy perfection.
Notes
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