Crispy Baked Chicken Nuggets

Using skinless chicken thighs and a crunchy cornflake coating offers a juicy, lower-fat alternative to traditional deep-fried nuggets.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces · 924 kcal in the whole recipe
• 1 cup cornflakes cereal
• 1 teaspoon paprika · 6 kcal in the whole recipe
• 1/2 teaspoon Italian herb seasoning
• 1/4 teaspoon garlic powder · 3 kcal in the whole recipe
• 1/4 teaspoon onion powder · 3 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. Cut the boneless, skinless chicken thighs into bite-sized pieces.

   

2. Place the cornflakes in a resealable plastic bag and crush them using a rolling pin. Add the paprika, Italian seasoning, garlic powder, and onion powder to the bag, then shake well to combine.

   

3. Add a few chicken pieces at a time to the seasoned crumb mixture in the bag. Shake until the chicken is evenly and thoroughly coated.

   

4. Arrange the coated chicken pieces on the prepared baking sheet, making sure they do not touch. Bake for 12 to 14 minutes until golden brown and cooked through.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.