4.9 from 30 votes
Baked Chicken Nuggets
The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings:
6
servings
Course:
Main Course, Appetizer
Ingredients
- 1 ½ pounds chicken breast cut into 1-inch chunks, or chicken thighs, boneless skinless
- 1 tablespoon Ranch Seasoning and Salad Dressing Mix
- ¼ teaspoon cayenne pepper optional
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¾ cups all-purpose flour
for the buttermilk mixture
- 1 cup buttermilk
- 1 egg large
for the cornflake mixture
- 1 ½ cups cornflake crumbs
- ⅓ cup Parmesan Cheese freshly grated
- 3 tablespoons canola oil
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
- Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflake mixture, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake until crisp and cooked through, about 13-15 minutes.
- Serve immediately.
Cup of Yum
for the buttermilk mixture
- In a medium bowl, whisk together buttermilk and egg.
for the cornflake mixture
- In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.