Crispy baked cornflake chicken nuggets recipe – high in protein, kid-friendly, oven or air fryer options, freezer-friendly, and perfect for healthy family dinners.
Preheat the oven to 200°C / 400°F / Gas Mark 6, or preheat the air fryer to 200°C / 400°F.
Pat the chicken pieces dry with kitchen paper to help the coating stick.
4 Chicken Breasts
In a shallow bowl, mix crushed cornflakes (or Rice Krispies), grated Parmesan, dried thyme, smoked paprika, salt, and pepper.
125 g Cornflakes, 25 g Parmesan, ½ teaspoon Dried Thyme, 1 teaspoon Smoked Paprika, ½ teaspoon Salt, ¼ teaspoon Pepper
Lightly dredge each chicken piece in plain flour.
3 tablespoon Plain Flour
Dip the floured chicken into beaten eggs, ensuring it's fully coated.
2 Eggs
Press the chicken into the cornflake mixture so each piece is evenly coated.
Oven - Arrange nuggets on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until golden and cooked through. Air Fryer - Place nuggets in a single layer in the basket and cook for 15-17 minutes, shaking halfway through, until crispy and cooked through.
Notes
Variations: I sometimes use different seasonings to flavour the cornflake crumb. My personal preference is a mixture of dried thyme, Parmesan and smoked paprika, but cayenne pepper and chilli flakes would be good if you like things spicy.
Air Frying: The cornflake chicken nuggets can also be cooked in an air fryer for 15-17 minutes.
Make-Ahead & Freezing: Crumb the chicken ahead or freeze uncooked for up to 3 months; bake straight from frozen, adding a few extra minutes.
Cooking Tips: Pat chicken dry, press the crumb on firmly, don’t overcrowd the baking tray or air fryer, and lightly spray with oil for extra crispiness if desired.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors