Baked Chicken Nuggets Recipe
Baked Chicken Nuggets Recipe
Ingredients
Nuggets
- 1 lb chicken breast, boneless, skinless and cut into pieces
- 1 Tbsp potato flakes ((Instant mashed potatoes))
- 1/3 cup cold water
- 1 tsp garlic salt, or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/8 tsp black pepper
Coating
- 2 1/2 cups corn flakes cereal, (3/4 cup crushed)*
- 1/4 cup parmesan cheese, finely grated
Instructions
- 1
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
- 2
Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup finely grated parmesan.
- 3
In the bowl of your clean food processor or high powered blender, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped.
- 4
With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).
- 5
Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.
Preparation
Coating Preparation
Chicken Mixture
Forming Nuggets
Baking
Nutrition
Per serving (based on 6 servings)


