These quick and healthy baked cornflake chicken nuggets will take dinner time in your house to the next level. They’re crispy, easy to make and most importantly delicious! Loved by kids and adults alike.
My kids adore these crispy crunchy homemade chicken nuggets with a crushed cornflake crumb. They are so much healthier than processed shop bought chicken nuggets, and best of all, the kids love getting involved in making them (and a little bit messy too).
✔️ Why should you try it?
- Easy to make
- Baked not fried
- Ready in 30 minutes
- Healthier than shop-bought processed chicken nuggets with no nasty additives and preservatives.
Chicken Breasts – I use organic free-range chicken breasts from my local butcher.
Cornflakes – Any brand is fine to use. I crush them with a rolling pin in a plastic bag.
Parmesan – I sometimes also use Grana Padano. Grate finely with a microplane grater and mix into the crushed cornflakes.
Dried Thyme – 1/2 tsp is needed for the coating.
Smoked Paprika – I LOVE smoked paprika and use 1 tsp.
Plain flour – 3 tbsp will be enough to coat your chicken pieces.
Eggs – You will need 2 medium eggs, beaten with a fork.
Salt & Pepper
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cut your chicken breasts into large chunks and place the flour, egg and crushed cornflakes with seasonings and grated Parmesan, in 3 separate bowls.
Two: Coat each piece of chicken in flour, then the egg, before finally rolling in the crushed cornflake mixture. Place each crumbed chicken piece on a baking tray lined with non stick baking paper.
Three: Bake in the oven for 20 minutes until golden and crispy (turn half way through cooking to ensure a crispy coating).
Four: Serve with the side dishes of your choice. Cheesy baked potatoes and homemade apple coleslaw are favourites in this house.
I use a rolling pin to crush the cornflakes into small pieces. Alternatively, you could blitz them in a food processor, but be careful not to turn them into powder. I prefer to keep the cornflake crumb quite chunky and rustic looking, and a rolling pin does this the best.
A couple of large baking sheets lined with non stick baking paper will prevent your chicken nuggets from sticking, making serving them so much easier.
It can be a messy job coating the chicken in the egg, flour and cornflake mixture. If kids are helping, keep a bowl of warm water handy so they can wash their hands off regularly.
💭 Top tips
Make sure each piece of chicken is thoroughly coated in the flour first, then the egg. If not completely covered, the cornflake crumb wont stick to the chicken.
I sometimes use boneless chicken thigh meat instead of breast meat. Thigh meat is cheaper than breast meat, so if you’re looking to save the pennies then this option would be best. Just make sure each piece of chicken is about the same time, to ensure they are all cooked at the same time.
You can prepare the homemade chicken nuggets ahead of time, and pop them in the fridge on baking trays for a few hours, until needed. When you’re ready to eat, just switch on the oven and pop the trays straight in.
🍴 Serving suggestions
I serve the nuggets with sides such as crispy roast potatoes, roast sweet potatoes or baked carrot fries, and my homemade apple coleslaw for a healthy and filling meal. I sometimes also serve them with beans and wedges, if quick and easy is the priority.
For something a bit different, make crispy chicken and salad wraps with the baked nuggets. Place 1 flour tortilla on a board, spread on some mayonnaise, shredded lettuce and place 2 cooked chicken nuggets on top. Roll up and serve for a tasty lunch.
They also make great after school snacks with a homemade dipping sauce of ketchup mixed with an equal quantity of mayonnaise. I put 3 tbsp of ketchup and mayonnaise in a glass ramekin and mix it up with a teaspoon. BBQ sauce also works well, and if you’re kids like things hot, you could even mix some chilli sauce into sour cream for a real taste sensation.
I sometimes use different seasonings to flavour the cornflake crumb. My personal preference is a mixture of dried thyme, Parmesan and smoked paprika, which the kids seem to like too, but cayenne pepper and chilli flakes would be good if you like things spicy.
Swap the cornflakes for the same amount of crushed rice krispies, for something a little bit different.
🧊 Suitable for freezing?
Yes! The cornflake chicken nuggets can be frozen un-cooked for up to 3 months.
Once all the chicken pieces have been coated in the cornflake crumb and placed on baking trays, put the trays into the freezer and open freeze for a few hours. I then pop the chicken pieces into freezer safe bags. Just make sure the nuggets are fully defrosted before use.
Some more fuss-free dinner time recipes you might like;
- Creamy Halloumi Curry
- Chorizo Mac and Cheese
- One-Pan Roast Chicken
- Creamy Lemon Basil Spaghetti
- Easy Vegetable Biryani
- Sticky Sausage Traybake
You might also like my 50 Easy School Night Dinners round-up which features pasta dishes, meat feasts, meat-free meals, vegan recipes, slow cooker dinners, and Instant Pot wonders!
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Baked Cornflake Chicken Nuggets
- 4 Chicken Breasts cut into bite size chunks
- 125 g Cornflakes crushed
- 25 g Parmesan grated
- ½ tsp Dried Thyme
- 1 tsp Smoked Paprika
- 2 Eggs beaten
- 3 tbsp Plain Flour
- Preheat the oven to 200°c (180 fan/ 350F/ Gas 4) and line two baking trays with baking paper.
- Mix the crushed cornflakes with the Parmesan, dried thyme, smoked paprika and a little salt and pepper, in a shallow bowl.
- Coat each piece of chicken first in the flour, then egg, before finally rolling in the crushed cornflake mix.
- Place each piece of crumbed chicken onto the baking sheet. When all the chicken has been coated, bake in the oven for 20 minutes until crispy and golden. Turn each piece of chicken after 10 minutes, to ensure all bits of the crumb are crispy.