Baked Chicken Nuggets Recipe
User Reviews
4.9
Baked Chicken Nuggets Recipe
Description
The recipe starts by crushing corn flakes to form a crumb coating combined with grated Parmesan cheese. Chicken breast pieces are processed with potato flakes, water, garlic salt, and black pepper until finely chopped, then formed by hand into small nugget-shaped patties. Each nugget is rolled in the crumb mixture to adhere a flavorful crust.
Baking at 375°F produces nuggets with a tender interior and a golden crust thanks to the corn flakes and Parmesan. The texture is crisp on the outside and juicy inside, a healthier alternative to traditional fried nuggets.
A useful tip is to freeze the breaded nuggets flat before baking; this allows for convenient make-ahead preparation and easy storage for up to three months. Optionally, panko can replace corn flakes, with a quick spray of cooking oil and broiling to achieve a golden crust.
Ingredients
- 1 lb chicken breast boneless, skinless and cut into pieces
- 1 Tbsp potato flakes (Instant mashed potatoes)
- 1/3 cup water cold
- 1 tsp garlic salt or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups corn flakes 3/4 cup crushed, cereal
- 1/4 cup Parmesan Cheese finely grated
Instructions
- Preheat oven to 375˚F. Line a baking sheet with parchment paper.
- Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup finely grated parmesan.
- In the bowl of your clean food processor or high powered blender, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped.
- With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).
- Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.
Notes
- Using 3/4 cup panko crumbs instead of corn flakes is an alternative for the coating.
- To get panko crumbs golden, spray nuggets with cooking spray before baking and broil for 2 minutes after baking.
- Freeze breaded nuggets flat for 1 hour before transferring to ziplock bags; they keep up to 3 months frozen and can be baked directly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (makes about 24 nuggets)
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbs | 27g | |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 707mg | 29% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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