What kid doesn’t love chicken nuggets? Mine aren’t picky at all and will eat pretty much whatever kind I find on sale at the store. There’s not much easier than popping a pan of dino nuggets in the oven.  It’s actually not that tricky to make your own chicken nuggets and they are much higher on the nutritional side than store bought versions!

My #1 goal of making our own Chicken Nuggets was needing to still be able to pop them in the microwave if we were in a rush. This recipe was perfect for that!  Not only are these chicken nuggets baked instead of fried, but they’re crispy on the outside and moist on the inside. In other words, the perfect chicken nugget.

Freezer Chicken Nuggets Recipe

The key to this chicken nuggets recipe is cornflakes! You’re basically replacing bread crumbs with these, but you’re turning them into a breadcrumb consistency.

The first step is to mix the cornflakes, parmesan cheese, garlic powder, onion powder, and salt in a food processor.

Then pulse until it looks like bread crumbs.

Now you’re ready to set up your coating station. The final bowl is the cornflake mixture. The first bowl has plain flour, and the “wet” bowl is eggs.

Then you’ll want to cut your chicken breasts up into nugget sized chunks. Once you’ve got the chicken and the dishes ready, you’ll start coating them. I did a few at a time, using my right hand to put them in the first and last bowl and my other hand to get them out of the egg. Keeping one hand for the “dry” coating and one for the “wet” lets you work without your hands turning into coated chicken nuggets themselves.

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