Crispy Chicken Nuggets
Homemade crispy chicken nuggets that are easy to make and perfect for any occasion. A delicious treat for both kids and adults!
Ingredients
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts (cut into nugget-size pieces)
- 200 mL milk Just over 3/4 cup
- 1 tbsp paprika
Coating Mixture
- 65 g flour Plus salt to season
- 1 tsp garlic powder
- 2 large eggs (about 100 g), beaten
Crispy Coating
- 250 g cornflakes Crushed
- 2 tbsp sunflower oil For brushing
Instructions
Preparation
- Cut the chicken breasts into bite-size nugget pieces.
- In a bowl, combine chicken, milk, and paprika. Mix well, cover, and marinate for 2 hours.
- Set up 3 coating stations: Step 1: Mix flour, salt, and garlic powder on a plate. Step 2: Put beaten eggs in a bowl/plate. Step 3: Crush cornflakes in a freezer bag and spread on a plate.
Coating
- Coat each piece of marinated chicken, first in the flour mixture, then dip into the egg, and finally roll in crushed cornflakes.
Baking
- Place nuggets on a baking sheet lined with parchment paper. Drizzle or lightly brush with sunflower oil.
- Bake at 350°F (180°C) for 15 minutes, then increase to 400°F (210°C) and bake 5 minutes more, until crispy and cooked through.
Notes
For best results, marinate the chicken overnight. Use a rolling pin or food processor to crush cornflakes for a uniform crumb. Avoid microwaving for reheating; instead, use the oven for a crispy texture.