Site icon PrincessTafadzwa

Chicken Nuggets

Princess Tafadzwa

Easy homemade chicken nuggets that can be made ahead.

I haven’t met a child who does not like chicken nuggets. I have no idea why but they love those things. Freezer section of the shop or takeaway they love those things.

I have decided that instead of buying them premade I will make a large batch and freeze them and have them handy for when Leo is finicky. He is normally a good eater but he is 2! Things change so fast!

I ground up the chicken with some flour and water to bind the chicken together. I think next time I will sneak in some veggies which he otherwise will not eat at all. These chicken nuggets are baked not fried which is a bonus. Firstly because no oil and secondly baking takes much less time and effort than frying.

Here is the full recipe for these chicken nuggets.

Print

Chicken Nuggets

Ingredients

  • 2 1/2 cups corn flakes
  • 1 teaspoon kosher salt or more to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly-cracked black pepper
  • 1 egg
  • ¼ cup water or milk
  • ½ cup flour
  • 1 ½ pounds raw boneless skinless chicken breasts, cut into bite-sized pieces
  • cooking spray

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper, and set aside.
  2. Add cornflakes to a food processor. Pulse repeatedly until the cornflakes are finely ground.You can also put the cornflakes in a ziplock bag and crush them with a rolling pin until finely ground.
  3. Add the ground corn flakes into a small bowl. Add salt, smoked paprika, black pepper and garlic powder. Whisk to combine. Taste, and season with extra salt and pepper or seasonings if desired.
  4. In a second bowl, whisk together the egg and water (or milk) until combined.
  5. In a third bowl, add the flour.
  6. Place chicken in a food processor and add 1 tablespoon flour and 1/4 cup of water and grind it up
  7. Now set up your assembly line for coating the chicken nuggets -- (1st) chicken, (2nd) flour, (3rd) egg, (4th) cornflakes, (5th) baking sheet.
  8. Take about a tablespoon of the chicken mixture and roll into a ball and then flatten it a bit. You can make the chicken into any shape you want. Dip the chicken nugget completely in the flour until it is completely coated, shaking off the excess flour. Then dip the chicken in the egg until completely coated, then dip it in the cornflakes mixture, then place it on the baking sheet. Repeat with the remaining chicken.
  9. If you would like to freeze your nuggets do it at this point. Freeze them flat before packing them in a ziplock bag.
  10. Bake for 8-10 minutes, or until the chicken is cooked through and no longer pink inside, flipping the nuggets once halfway through cooking.
  11. Remove and serve immediately with your desired dipping sauce.

Exit mobile version