These homemade baked chicken nuggets are a healthier take on the fast food favorite.
They’re made with real chicken breast, coated in a crunchy cornflake and parmesan crust, and baked until golden.
Whether you’re prepping for picky eaters or looking for a meal-prep freezer option, these nuggets are a simple, satisfying choice.
Why You’ll Love This Recipe
Made with real chicken, no fillers or preservatives
Oven-baked for a lighter version of a classic favorite
Freezer-friendly for convenient make-ahead meals
Crispy on the outside, juicy on the inside
Perfect for both kids and adults
What You’ll Need (Ingredient Highlights)
Chicken Breast
Lean and protein-rich, boneless skinless chicken breast is the base of these homemade nuggets.
Potato Flakes
These act as a binder, keeping the texture tender while adding a subtle starchy richness.
Corn Flakes Cereal
When crushed, corn flakes create a light, crunchy coating that browns beautifully in the oven.
Parmesan Cheese
Finely grated parmesan adds depth of flavor to the breading and enhances browning.
Garlic Salt and Black Pepper
Simple seasonings elevate the flavor without overpowering the chicken.
Pro Tips Before You Start
Wet your hands when shaping nuggets to prevent sticking
Crush cornflakes to a fine crumb for even coating
Flip nuggets halfway through baking for uniform crispness
Don’t overbake—they’re done when just cooked through
Make a double batch and freeze for easy reheating later
How to Make Baked Chicken Nuggets (Step-by-Step)
Step 1: Prepare the oven and baking sheet
Preheat your oven to 375°F.
Line a large baking sheet with parchment paper to prevent sticking and promote even baking.
Step 2: Make the breading
Pulse the corn flakes in a food processor or crush them in a sealed bag using a rolling pin until fine crumbs form.
Measure out 3/4 cup of the crushed flakes and mix with grated parmesan in a shallow dish. Set aside.
Step 3: Blend the chicken mixture
In a food processor, combine chicken breast pieces, potato flakes, cold water, garlic salt (or garlic powder and salt), and black pepper.
Pulse until the mixture is smooth and finely chopped.
Step 4: Shape and coat the nuggets
With damp hands, scoop about 1 tablespoon of the chicken mixture and roll it into a nugget shape.
Flatten slightly for even cooking.
Coat each nugget in the crumb mixture, pressing gently so it sticks.
Step 5: Bake until golden
Place nuggets onto the prepared baking sheet.
Bake for 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Let rest for a few minutes before serving.
What to Serve It With
Classic ketchup or barbecue sauce
Honey mustard or ranch dressing
Fresh vegetable sticks or sweet potato fries
A simple green salad for a balanced meal
Mac and cheese for a family-friendly combo
Variations and Substitutions
Swap chicken for turkey or ground pork
Use gluten-free cornflakes for a GF version
Add paprika or cayenne for a spicy kick
Substitute potato flakes with breadcrumbs or instant oats if preferred
Mix in shredded cheddar for cheesy nuggets
Storage and Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days
Freeze: Freeze uncooked, breaded nuggets on a baking sheet until solid, then transfer to freezer bags
Reheat: Bake frozen nuggets at 375°F for 18–20 minutes, flipping halfway
FAQs
Can I use pre-ground chicken?
Yes, but blending fresh chicken breast gives you better control over texture and flavor.
Are these nuggets crispy without frying?
Yes, the cornflake coating crisps up beautifully in the oven.
What are potato flakes and where do I find them?
They’re instant mashed potatoes, available in the baking aisle.
They help bind the chicken together.
Can I make these in an air fryer?
Absolutely! Air fry at 375°F for 10–12 minutes, flipping halfway.
How do I prevent them from drying out?
Don’t overbake. Remove as soon as the center reaches 165°F and let rest a few minutes.
Can I add vegetables to the chicken mix?
Yes, finely minced carrots or zucchini can be mixed in, but keep moisture content in mind.
Are they good for toddlers?
Yes, they’re made with simple ingredients and can be shaped into smaller bites for little hands.
Final Thoughts
These baked chicken nuggets are everything you want in a homemade meal—wholesome, easy, and downright delicious.
With a tender center and a crunchy exterior, they’re guaranteed to please the whole family.
Make a batch today and freeze the rest for future lunchboxes or weeknight dinners.
Homemade Baked Chicken Nuggets
Ingredients
- 1 lb chicken breast boneless, skinless and cut into pieces
- 1 Tbsp potato flakes
- 1/3 cup cold water
- 1 tsp garlic salt or 1/2 tsp garlic powder + 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups corn flakes cereal 3/4 cup crushed
- 1/4 cup parmesan cheese finely grated
Instructions
- Preheat oven to 375˚F. Line a baking sheet with parchment paper.
- Crush corn flakes to fine crumbs and combine 3/4 cup of them with parmesan in a shallow bowl.
- In a food processor, pulse chicken, potato flakes, water, garlic salt, and pepper until finely chopped.
- Using wet hands, shape 1 Tbsp of chicken mix into nugget-sized patties.
- See full steps with tips & photos → https://mischacrossing.com/homemade-baked-chicken-nuggets/
Notes
- Potato flakes help bind the nuggets and keep them moist—no eggs needed.
- You can prep these ahead and freeze raw nuggets. Bake directly from frozen, adding 3–5 extra minutes.
- Swap corn flakes for panko breadcrumbs or crushed crackers if desired.
- Serve with honey mustard, ketchup, or ranch for dipping.
