Crispy Cornflake Chicken Nuggets
Ingredients
- 600 g chicken breast
- 100 g cornflakes
- 50 g plain flour
- 2 egg
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 41.3 g
- Carbohydrate
- 31.1 g
- of which sugars
- 2.4 g
- Fat
- 13.7 g
- of which saturates
- 2.7 g
- Fibre
- 1.4 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C (fan 180°C). Line a baking tray with greaseproof paper and drizzle with oil.
- 2
Cut the chicken breasts into bite-sized nuggets. Season with salt and pepper.
- 3
Crush the cornflakes in a bowl until they resemble coarse breadcrumbs. Mix in garlic powder and paprika.
- 4
Set up a coating station: flour in one bowl, beaten eggs in another, cornflake crumbs in a third.
- 5
Dip each nugget first in flour, then egg, then press firmly into the cornflake crumbs.
- 6
Arrange on the prepared tray and bake for 20–22 minutes, turning halfway, until golden and cooked through.
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