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Crunchy Baked Chicken Nuggets
Crunchy baked chicken nuggets are coated with a cornflake coating for nuggets that are crunchy outside and tender inside.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
298
kcal
Author
Kate @ I Heart Eating
Ingredients
3
tablespoons
cornstarch
2
large eggs
beaten
2 ½
cups
cornflakes
crushed
½
cup
grated parmesan
1
teaspoon
Italian seasoning
1/2
teaspoon
kosher salt
½
teaspoon
paprika
1/2
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
Serving:
1
serving
|
Calories:
298
kcal
|
Carbohydrates:
21
g
|
Protein:
33
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.02
g
|
Cholesterol:
163
mg
|
Sodium:
1073
mg
|
Potassium:
506
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
696
IU
|
Vitamin C:
5
mg
|
Calcium:
177
mg
|
Iron:
6
mg