Baked Chicken Nuggets Recipe
Servings: 6 people (makes about 24 nuggets)
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into pieces
- 1 tablespoon potato flakes (instant mashed potatoes)
- 1/3 cup cold water
- 1 teaspoon garlic salt (or 1/2 teaspoon garlic powder + 1/2 teaspoon salt)
- 1/8 teaspoon black pepper
- 2 1/2 cups corn flakes cereal (3/4 cup crushed)
- 1/4 cup finely grated Parmesan cheese
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Prepare the Coating:
- Pulse 2 1/2 cups of corn flakes in a food processor until they form fine crumbs. Alternatively, you can crush them with a rolling pin in a large zip-lock bag.
- In a shallow bowl, mix 3/4 cup of the crushed corn flakes with 1/4 cup finely grated Parmesan cheese.
- Prepare the Chicken Mixture:
- In a clean food processor or high-powered blender, combine the chicken pieces, potato flakes, cold water, garlic salt, and black pepper. Pulse until the chicken is finely chopped and the mixture is well blended.
- Form the Nuggets:
- With wet hands, roll and flatten the chicken mixture into small nugget patties, using about 1 tablespoon of the mixture for each nugget.
- Roll each nugget in the bread crumb mixture, pressing gently to ensure the crumbs adhere.
- Bake the Nuggets:
- Transfer the breaded nuggets to the lined baking sheet.
- Bake in the preheated oven at 375°F for 15 minutes on the middle rack, flipping them over halfway through baking. The nuggets are done when they are cooked through and golden brown.
- Serve:
- Remove the nuggets from the oven and let them rest for a few minutes before serving. Enjoy your homemade baked chicken nuggets!
Freezing Tip:
- You can freeze the breaded nuggets before baking. Freeze them flat on a baking sheet for 1 hour, then transfer them to zip-lock bags and store for up to 3 months. When ready to bake, follow the baking instructions, but bake the frozen nuggets as directed in step 5.