Baked Chicken Nuggets with Crisp Parmesan Corn Flake Crust
By Lucas Morgan
Prep
15 min
Cook
15 min
Total
30 min
Servings
6
Level
Easy
Shape and bread a full batch of these baked chicken nuggets, then freeze some before baking for quick future lunches or dinners while cooking the rest now. Made with chicken breast, the nuggets have a crisp Parmesan-corn-flake coating and a tender, light-colored center that holds up well for family meal prep.
Chicken breast is pulsed with potato flakes, cold water, garlic salt, and black pepper until finely chopped. The single tablespoon of potato flakes creates the familiar nugget texture described in the recipe. Fine corn-flake crumbs mixed with grated Parmesan make the coating, supplying color and crunch without pre-baking the crumbs. Panko may replace corn flakes when using the article’s separate alternate baking method.
Wet hands keep the chicken mixture from sticking while each tablespoon-sized portion is rolled, flattened, and pressed into crumbs. The coating should adhere in an even layer before the nuggets reach the parchment-lined sheet. Flip them halfway through baking, watching for an evenly colored crust. The recurring mistake is over-baking, which dries the tender interior rather than keeping it juicy after its brief rest.
Serve them after a short rest with Avocado Ranch, ketchup, or homemade fry sauces mentioned in the article. For meal prep, freeze breaded, unbaked nuggets flat until firm, then bag them for later baking; this approach avoids baking them twice.
Why you'll love this recipe
- Freezer preparation happens after breading, so one shaping session can supply a later meal without requiring a second round of mixing and coating.
- The recipe makes about 24 nuggets for six people, giving meal prep a built-in batch size for dinner and future portions.
- Frozen nuggets bake directly from the freezer at the article’s stated oven setting, which keeps a planned backup meal from needing advance thawing.
- A 30-minute prep-and-bake schedule lets you cook some immediately while setting aside breaded extras, making the same work serve more than one meal.
- Parmesan and corn-flake crumbs stay separate from the chicken mixture until shaping, so the coating can be prepared efficiently before batch assembly begins.
- The nuggets rest briefly after baking, which gives you time to portion the finished batch and set out ketchup, Avocado Ranch, or fry sauces.
Ingredients
- •1 lb boneless, skinless chicken breast (cut into pieces)
- •1 Tbsp potato flakes (instant mashed potatoes)
- •0.33 cup cold water
- •1 tsp garlic salt (or 1/2 tsp garlic powder plus 1/2 tsp salt)
- •0.13 tsp black pepper
- •2.5 cups corn flakes cereal (3/4 cup crushed; substitute 3/4 cup panko crumbs if desired)
- •0.25 cup Parmesan cheese (finely grated)
Instructions
- 1
Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 2
Pulse the corn flakes in a food processor until fine crumbs form, or crush them in a large zip-loc bag with a rolling pin.
- 3
Stir 3/4 cup crushed corn-flake crumbs and the finely grated Parmesan together in a shallow bowl.
- 4
Combine the chicken pieces, potato flakes, cold water, garlic salt, and black pepper in a clean food processor or high-powered blender, then pulse until the chicken is finely chopped.
- 5
With wet hands, roll and flatten the chicken mixture into small nugget patties, using about 1 tablespoon of mixture for each.
- 6
Roll each nugget in the crumb mixture, pressing gently so the crumbs adhere.
- 7
To freeze, arrange the breaded nuggets in a single layer on a parchment-lined baking sheet until firm, then transfer them to freezer-safe zip bags.
- 8
Transfer the nuggets to the lined baking sheet and bake on the middle rack at 375°F for 15 minutes, flipping halfway through. Remove from the oven and rest for a few minutes before serving.
- 9
For panko-coated nuggets, spray with cooking spray, bake at 375°F for 13 minutes while turning halfway, then broil for 2 additional minutes.
- 10
For air fryer nuggets, arrange them in a single layer in the air fryer basket and bake at 400°F for 8 minutes, turning halfway through.
FAQ
Nutrition (per serving)
Calories
232
Protein
20g
Fat
4g
Carbs
27g
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