This recipe is quite simple and requires very few ingredients. These chicken nuggets are oven baked, they don't require oil or egg, and the breading is light and can be easily made gluten free. Corn flakes are my secret ingredient for making these baked nuggets the perfect texture. Kids and adults will love this recipe!
Gluten free bread crumbs can be easily substituted in this recipe, and the corn flakes are already gluten free. If you need a low FODMAP option, use the gluten free bread crumbs and omit the onion and garlic powder.
Start by crushing your corn flakes in a plastic baggie until the pieces are small, but it does not need to be a powder.
Add your chicken to a large bowl, then add crushed corn flakes, salt and pepper, and onion and garlic powder if you are adding it. Using your hands, mix together all the ingredients really well. Make sure the seasoning is not clumped in one spot.
Roll about 1 1/2 tablespoons of your mixture into a ball, then flatten it and round the edges to make a chicken nugget shape. Then dip all the sides of your chicken into your bread crumbs and be sure to coat it fully.
Place all your breaded nuggets onto your parchment paper evenly spaced. Sprinkle with additional salt and pepper to taste. You can spray the tops with oil if you would like, but it is not necessary.
Bake at 375° for 15 minutes or until the internal temperature reaches 165°.
[Makes 20 chicken nuggets]
1 pound ground chicken
3/4 cup corn flakes measured then roughly crushed (see image above)
1/2 tsp salt
1/4 tsp pepper
1/3 cup plain bread crumbs or plain gluten free bread crumbs
Additional salt and pepper to taste
[For low FODMAP option, omit]
1/4 tsp onion powder
1/4 tsp garlic powder
Preheat oven to 375°.
Line a large baking sheet with parchment paper.
Now measure out your bread crumbs and add them to a pie pan or plate so that it is easy to coat your nuggets. It will look like a small amount, but I promise it will be enough.
Measure out the rest of your dry ingredients and add your corn flakes to a plastic bag. Then roughly crush the cereal, don't make it into a powder. See image above.
In a large bowl, add your ground chicken, crushed corn flakes, salt, pepper, and onion and garlic powder if you are adding it (I personally prefer it without). Now mix everything up really well. I recommend just using your hand because it is the easiest.
Now scoop about 1 1/2 tablespoons worth of your mixture into your hands and form into the typical nugget shape by rolling it into a ball, then flattening it and rounding the edges.
Then press all sides of each chicken nugget into the bread crumbs to coat. Place them on your baking sheet evenly spaced apart.
Once all the nuggets are made, sprinkle on additional salt and pepper to taste. You can spray the tops with oil to make the breading a little less dry, but it is optional.
Bake for about 15 minutes or until the internal temperature reaches 165°.
Let cool about 5 minutes, then enjoy with your favorite dipping sauce.
Reheat leftovers in an air fryer at 350° for about 5 minutes. Or freeze and reheat in an air fryer or oven at 375° for about 10-15 minutes, or until warmed through and browning.