Crunchy Baked Chicken Nuggets

Crunchy baked chicken nuggets are made with a cornflake coating for nuggets that are crispy outside and tender inside. This recipe is perfect for weeknights and can be made in just 30 minutes.

5 from 4 votes

Print Pin

Course: Main Course

Cuisine: American

Keyword: baked chicken nuggets, crunchy baked chicken nugget recipe, crunchy baked chicken nuggets

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 303kcal

Author: Kate

Equipment

Large baking sheet
Oven-safe wire rack

Ingredients

3 tablespoons cornstarch
2 large eggs beaten
2 ½ cups cornflakes crushed
½ cup grated parmesan
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 pound boneless skinless chicken breast cut into 1” pieces

Instructions

Preheat oven to 400F and set an oven-safe wire rack in a large rimmed baking sheet.
Place cornstarch in a shallow dish.
Add the beaten eggs to a second shallow dish.
Stir together crushed cornflakes, parmesan, Italian seasoning, salt, paprika, garlic powder, and pepper in a third shallow dish.
Coat chicken piece in cornstarch, then dip in egg, then coat in cornflake mixture. Repeat with remaining chicken.
Transfer to the cooling rack atop the baking sheet.
Lightly spray the top of the nuggets with canola oil spray.
Bake for 15-20 minutes, or until golden brown and and chicken reaches an internal temperature of 165F.

Notes

Boneless skinless chicken breast: I recommend trimming of excess fat before using the chicken breast.
Parmesan cheese: The cheese adds flavor, but you can omit it if you would like to make the nuggets dairy-free.
Kosher salt: Use half of the amount of salt if using table salt.
You can vary the seasonings in the coating. Feel free to add or subtract spices to suit your tastes.
Nutrition values are estimates.

Nutrition