Parmesan and Cornflakes Coated Baked Chicken Nuggets


We haven’t bought chicken nuggets in forever because I’m just deathly afraid of the pink slime (read some article about it here.) However, we love chicken nuggets! As such, I decided to make my own chicken nuggets! To keep it as healthy as it can be, I baked them in the oven instead of deep frying them. It worked out well and was crispy when eaten immediately! The parmesan coating also imparted a delightful sharp flavor to the nuggets – yum!

Ingredients (3-4 servings)

  • 2 boneless skinless chicken breast halves
  • 1 1/2 cups crushed cornflakes
  • 1 cup freshly shaved parmesan cheese
  • 1 egg, beaten
  • a pinch of black pepper
  • a pinch of paprika

Ingredients for Brine

  • 2 tablespoons salt
  • 1 tablespoon white sugar
  • 2 tablespoons Worchestershire sauce


Cut the chicken breasts into nugget-sized pieces, then put them in a bowl.

Add the salt, worchestershire sauce and sugar into the bowl, then fill with enough water to cover the chicken pieces. Cover the bowl with plastic wrap, and leave in the fridge overnight to brine.

13-2 kitchen

Add the black pepper and paprika to the beaten egg.

Add the crushed cornflakes and parmesan cheese in a bowl.


Dip each piece of chicken in the egg, then in the cornflakes/parmesan mixture. Repeat for the rest of the chicken pieces.

Place the coated pieces of chicken in a greased baking dish.

Bake the chicken for 30 minutes in a 375F oven.

Serve and enjoy!


Look at that delicious and crispy nugget!

IMG_1350Served with curried potato wedges!


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