Cornflake Chicken Nuggets

How to Make Cornflake Chicken Nuggets

1. 1

   Step 1: Trim, cut and season the chicken

   Pat the chicken dry and cut into 1½-inch nugget-sized pieces. Season evenly with kosher salt and freshly ground black pepper, then set aside while you prepare the coating stations.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, cut into 1½-inch nugget pieces
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the egg wash

   In a shallow bowl, whisk together the large eggs and milk until smooth. This will help the cornflake mixture adhere and form a crunchy crust.

   For this step

   • 2 largeLarge eggs
   • 2 tbspMilk
   
3. 3

   Step 3: Prepare the dry coating

   Crush the cornflakes to coarse crumbs in a large zip-top bag or food processor, then transfer to a shallow dish. Stir in the flour, grated Parmesan and smoked paprika until evenly combined.

   For this step

   • 1/2 cupAll-purpose flour
   • 3 cupsCornflakes, crushed (about 3 cups before crushing)
   • 1/4 cupGrated Parmesan cheese
   • 1 tspSmoked paprika (or regular paprika)
   
4. 4

   Step 4: Dredge the nuggets

   Working in batches, toss chicken pieces lightly in the flour mixture, dip them in the egg wash, then press into the cornflake mixture to fully coat, pressing crumbs to adhere. Place coated nuggets on a wire rack set over a baking sheet to rest briefly—this helps the coating set before searing.

   For this step

   • 2 tbspVegetable oil (neutral oil) for searing
   
5. 5

   Step 5: Quick stovetop sear

   Heat the vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Add nuggets in a single layer (don’t crowd the pan) and cook 1–2 minutes per side until golden brown—this sets the crust and adds extra crunch.
   
6. 6

   Step 6: Finish in the oven and serve

   Transfer the skillet (or move nuggets to a baking sheet) to a preheated 425°F (220°C) oven and bake 8–12 minutes, or until internal temperature reaches 165°F (74°C). Let rest 2 minutes, then serve warm with your favorite dipping sauces.
   

1. Pat the chicken dry and cut into 1½-inch nugget-sized pieces. Season evenly with kosher salt and freshly ground black pepper, then set aside while you prepare the coating stations.
2. In a shallow bowl, whisk together the large eggs and milk until smooth. This will help the cornflake mixture adhere and form a crunchy crust.
3. Crush the cornflakes to coarse crumbs in a large zip-top bag or food processor, then transfer to a shallow dish. Stir in the flour, grated Parmesan and smoked paprika until evenly combined.
4. Working in batches, toss chicken pieces lightly in the flour mixture, dip them in the egg wash, then press into the cornflake mixture to fully coat, pressing crumbs to adhere. Place coated nuggets on a wire rack set over a baking sheet to rest briefly—this helps the coating set before searing.
5. Heat the vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Add nuggets in a single layer (don’t crowd the pan) and cook 1–2 minutes per side until golden brown—this sets the crust and adds extra crunch.
6. Transfer the skillet (or move nuggets to a baking sheet) to a preheated 425°F (220°C) oven and bake 8–12 minutes, or until internal temperature reaches 165°F (74°C). Let rest 2 minutes, then serve warm with your favorite dipping sauces.