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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
45 mins
Total Time
1 hr
Servings: 6 servings
Course: Main Course , Appetizer

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or chicken thighs cut into 1-inch chunks
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix
  • ¼ teaspoon cayenne pepper optional
  • Kosher salt and freshly ground black pepper
  • ¾ cups all-purpose flour
for the buttermilk mixture
  • 1 cup buttermilk
  • 1 large egg
for the cornflake mixture
  • 1 ½ cups cornflake crumbs
  • ⅓ cup freshly grated parmesan
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. 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.
  3. Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflake mixture, pressing to coat.
  4. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
  5. Place into oven and bake until crisp and cooked through, about 13-15 minutes.
  6. Serve immediately.
for the buttermilk mixture
  1. In a medium bowl, whisk together buttermilk and egg.
for the cornflake mixture
  1. In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.