Recipes · Main dishes
Chicken Nuggets with Cornflake Crust
AI-written · not yet kitchen-tested
The coating stays on when the chicken is patted dry first and the cornflakes are pressed on firmly. Cornflakes brown quickly, so cook at 375 °F (190 °C) and brush or spray the nuggets with oil: any spot without oil stays pale. The amounts assume a basket of about 4 liters.
Chicken Nuggets with Cornflake Crust
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) chicken breast boneless, skinless, cut into pieces about 1 1/4 inch (3 cm), roughly 1 oz (25 g) each
- 1 tsp salt level
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 50 g (1.8 oz) all-purpose flour
- 2 eggs large, beaten
- 100 g (3.5 oz) cornflakes unsweetened, coarsely crushed
- 1 tsp sweet paprika
- 2 tbsp canola oil for brushing or spraying
Method
- Pat the chicken breast dry with paper towels and cut it into pieces about 1 1/4 inch (3 cm) wide, roughly 1 oz (25 g) each; evenly sized pieces cook evenly. Toss with the salt, pepper and garlic powder.
- Put the cornflakes in a freezer bag and crush them with a rolling pin to coarse pieces about the size of peas; if they turn to dust, the coating does not cling and will not be crunchy. Mix with the paprika on a flat plate.
- Put the flour on a second plate and beat the eggs in a shallow dish. Turn the pieces in the flour and tap off the excess, pull them through the egg, let the excess drip off and press them firmly into the cornflakes. Use one hand for dry and the other for wet ingredients so the coating does not clump on your fingers.
- Put the breaded nuggets on a plate and chill them for 10 minutes so the coating sets.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 375 °F (190 °C). Place half of the nuggets (about 12) in the basket in a single layer with space between them and brush or spray them all over with oil.
- Cook at 375 °F (190 °C) for 12 minutes. Halfway through (after 6 minutes), turn them and spray any spots that still look pale with a little more oil.
- To check, cut one nugget open. The meat must be white all the way through with no pink in the center; a thermometer reads 165 °F (75 °C). Keep the first batch warm and cook the second batch the same way.
Tip: Smaller pieces (about 3/4 inch / 2 cm) are done after roughly 8 minutes; check earlier so they do not dry out.
Tip: Use unsweetened cornflakes: sweetened kinds darken quickly at 375 °F (190 °C) and taste sugary.