Cornflake Chicken Nuggets (Crunchy + Delicious!) Recipe
These oven-baked cornflake chicken nuggets are coated in a crunchy, savory crust made with cornflakes, panko, and Parmesan. A seasoned flour-and-egg coating helps the crisp crumbs cling to tender chicken, while a splash of pickle brine adds a little tang. Serve them hot with your favorite dipping sauce for an easy family-friendly meal or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Flour Coating
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Egg Mixture
- 3 large eggs
- 2 tablespoons pickle juice
For the Cornflake Coating
- 3 cups cornflakes
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the oven and pan.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. For extra crispness, set a wire rack on the baking sheet if you have one.
- Mix the flour coating.
In a wide, shallow bowl, stir together the flour, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Prepare the egg mixture.
Crack the eggs into a second shallow bowl. Add the pickle juice and beat with a fork until evenly combined.
- Make the cornflake coating.
Add the cornflakes, panko, Parmesan, smoked paprika, garlic powder, and onion powder to a food processor. Pulse for about 15 seconds, until the mixture forms fairly even crumbs, then transfer it to a third shallow bowl.
- Season and coat the chicken.
Season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper. Working with a few pieces at a time, coat the chicken in the flour mixture and shake off the excess. Dip each piece in the egg mixture, then press it into the cornflake mixture so the crumbs adhere on all sides. Arrange the coated pieces on the prepared baking sheet.
- Bake until crisp and cooked through.
Bake for 20–25 minutes, flipping the nuggets about halfway through. They are ready when golden and crisp and the thickest pieces reach an internal temperature of 165°F (74°C). Serve hot with your favorite dipping sauce.
Notes
- A wire rack set over the baking sheet helps hot air circulate around the nuggets for a crispier coating, but the recipe also works directly on parchment.
- Pulse the cornflake mixture only until it forms crumbs; avoid processing it into a fine powder.
- Use separate hands or utensils for the dry and wet coatings to make breading the chicken easier and less messy.
- For food safety, check the internal temperature of the largest nuggets with a meat thermometer; chicken should reach 165°F (74°C).
- Serve with ranch, barbecue sauce, honey mustard, or another favorite dipping sauce.
