Baked Chicken Nuggets Recipe.
Baked Chicken Nuggets Recipe
Homemade Chicken Nuggets Recipe! These are very easy and kid friendly. Baked chicken pieces are crispy on the outside and tender on the inside.
Ingredients
- 1/4 cup finely grated Parmesan cheese
- 2 12 cups corn flakes (cup powder)
- 1/8 teaspoon black pepper
- 1 teaspoon garlic salt or 1/2 teaspoon garlic powder + 1/2 teaspoon salt
- 1/3 cup cold water
- 1 tablespoon potato chips (instant mashed potatoes)
- 1 pound chicken breast, boneless, skinned and cut into pieces
Instructions
- Heat the oven to 375 degrees Fahrenheit. Lay the butter paper on the baking tray.
- Blend 2 ½ cups of cornflakes in a food processor until small crumbs form (or take a rolling pin of cornflakes in a large zip bag). In a shallow bowl, mix together 3/4 cup rusk and 1/4 cup finely grated Parmesan cheese.
- In the bowl of a clean food processor or high-powered blender, combine 1 pound chicken nuggets, 1 tablespoon potato chips, 1/3 cup water, 1 teaspoon garlic salt, and 1/8 teaspoon black pepper. Stir the mixture until the chicken is finely chopped.
- With wet hands, roll chicken and flatten into small strips, using about 1 tablespoon of meat mixture per solid mass. Roll the solid mass in the breadcrumbs, pressing gently so that the crumbs stick. (Freezing tip: You can freeze them once they've been breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store for up to 3 months. When you're ready to bake them, bake the frozen small pieces as described in step 4).
- Transfer the nuggets to a lined baking sheet and bake at 375°F for 15 minutes on the middle rack or until fully cooked, flipping halfway through baking. Remove from the oven and let rest for a few minutes before serving. note. Don't over-bake your nuggets so they don't dry out.
Notes
You can use 3/4 cup of rusk in place of the cornflakes. For golden panko crumbs, spray the nuggets with cooking spray before baking and bake for 13 minutes, then grill the nuggets for an additional 2 minutes to give them a golden glow.
this recipe looks so yummy. Would it work if I omit the Parmesan cheese? My son has a dairy allergy.
These baked chicken nuggets are the best! So much flavor..tenderness..crunch and healthy. Everyone loved them..thank you!
Why can’t you just use the chix pieces that you are actually cutting into nugget size instead of pulsing them into ground chicken?
I wonder how these would do reheating the next day. I was thinking about bringing them for lunch but only have a microwave at work.
If I make these the day before may I store them in an air tight container and then bake the next day? Or do I have to freeze them?
And if they are cold in the fridge would you suggest I just add a couple of minutes to the baking time?
I substituted the water with homemade seasoned chicken broth and they came out fantastic!
Hi, I don’t have any potatoes flak and I will use breadcrumbs instead as your advice. Do I use 1/3 cup of water as in your recipe plus more water for the breadcrumbs?
Thank you.
I had to look at the recipe again to make sure I didn’t miss anything as I felt these were eh in the flavor department which is very unusual for one of your recipes. Maybe I was expecting too much from a simple chicken nugget, haha! Next time I will definitely add more salt to see if it helps bring out some flavor…
232 cal per serving but it doesn’t say how many nuggets are in a serving?