Baked Chicken Nuggets Recipe with Crispy Cornflake Coating

Baked Chicken Nuggets

These nuggets are oven baked from start to finish, and they still turn out crisp outside and juicy inside. Serve them hot with ketchup, honey mustard or Ranch dressing.

The coating uses cornflake crumbs and Parmesan, so you get real crunch without heating a pot of frying oil. This version is adapted from the original baked chicken nuggets recipe from Damn Delicious.

Why You’ll Love These Baked Chicken Nuggets

Chicken nuggets are a crowd pleaser at any table. Toddlers, kids, teens and adults all reach for them, and nobody has to know the whole batch came out of the oven instead of a deep fryer.

Two details do the heavy lifting. First, cornflake crumbs build a crust that stays crunchy. Second, the nuggets bake on a cooling rack set over a baking sheet, so hot air moves under every piece. That gives you even cooking and a consistent golden brown surface on all sides, not just the top.

The recipe is also wonderfully flexible:

• Use any part of the chicken you have on hand, including breasts, thighs or tenderloins.
• Double or triple the batch and freeze the extra for busy weeknights.
• Leave out the optional cayenne for a mild version that suits young eaters.
• Serve with whatever dip your family likes best, from ketchup to honey mustard to Ranch.

This is also a smart recipe for feeding a crowd or prepping ahead. Because the chicken bakes on a rack in a single layer, you can work in batches on two sheet pans if your oven fits them side by side, and the finished nuggets hold up well at the table.

For a different spin on the same idea, try crispy chicken nuggets with tangy dipping sauce.

tips and tricks for Making Perfect Baked Chicken Nuggets

White meat and dark meat both work here. Chicken breast gives a leaner bite, thighs stay a little juicier, and tenderloins are handy when you want zero trimming.

Cornflake crumbs are the real secret. They are easy to make at home, and they deliver a crispier, crunchier and more flavorful crust than standard breadcrumbs.

Pulse cornflakes in a food processor, or crush them in a gallon sized resealable bag with a rolling pin until the pieces are even. Uniform crumbs matter, because big flakes slide right off the chicken.

Do not skip the cooling rack. It lifts each piece off the pan so air circulates underneath, which is what produces even cooking and that consistent golden brown coating.

A cooling rack is not a fancy extra here. It is the difference between a crisp bottom and a soggy one.

Press the coating onto the chicken as you work. A gentle press helps the crumbs stick and keeps the crust intact when you move the nuggets to the pan.

Arrange the pieces in a single layer with a little space between them. Crowding traps steam, and steam is what softens a crunchy crust.

Freeze the nuggets before baking to preserve their texture and prevent sogginess. Label and date the bag, then keep it in the freezer for up to 1 month.

Freezing and Storing Baked Chicken Nuggets

Baked chicken nuggets are excellent make ahead food. You can freeze them raw and coated, store cooked leftovers, or reheat a batch straight from the fridge. Here is how to handle each situation.

Storage

Let the nuggets cool, then move them into an airtight container and refrigerate. They keep well for 2 to 3 days. If you pack them while they are still hot, trapped steam softens the crust, so give them a few minutes on the counter first.

Reheat only the portion you plan to eat, so the rest stays as crisp as possible.

Reheating

For the oven, heat it to 375 degrees F, arrange the nuggets in a single layer and bake for about 10 to 15 minutes until warmed through. The single layer matters, because stacked nuggets steam and lose their crunch.

An air fryer is quicker. Set it to 400 degrees F and heat the nuggets for 2 to 4 minutes, flipping them halfway. Either way, they are ready when the internal temperature reaches 165 degrees F. If you enjoy this method, see air fryer homemade chicken nuggets for a from scratch version.

Freeze before baking

Freezing the coated nuggets before they bake is the best way to protect their texture. Place them on a baking sheet lined with wax paper or parchment paper, keeping them apart so they do not stick together.

Freeze for 1 hour until solid, then transfer the nuggets into an airtight resealable freezer bag. Label the bag with the date and freeze for up to 1 month.

When you are ready to cook them, thaw the nuggets overnight in the refrigerator and bake them as directed in the recipe below. Bake until the internal temperature reaches 165 degrees F. Freezing first also helps prevent sogginess, so the crust stays crisp once it meets the hot oven.

Tools for this recipe

Two pieces of equipment carry this recipe: a cooling rack and a baking sheet.

The cooling rack sits on top of the baking sheet and holds the nuggets above the surface. That gap lets air move around each piece, which is how the coating browns evenly instead of turning soggy on the bottom.

Spray the rack with nonstick spray before you add the chicken, and choose a rack that fits inside your sheet pan without overhanging.

You will also want three shallow bowls or dishes for the breading stations, plus a large bowl for seasoning the chicken. Tongs help, and so does keeping one hand for dry ingredients and one hand for wet ones.

Ingredients

This recipe makes 6 servings. Gather everything before you start, because the breading moves quickly once the chicken is seasoned.

Main

• 1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1 inch chunks
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• ¼ teaspoon cayenne pepper, optional
• Kosher salt and freshly ground black pepper
• ¾ cup all purpose flour

For the buttermilk mixture

• 1 cup buttermilk
• 1 large egg

For the cornflake mixture

• 1 ½ cups cornflake crumbs
• ⅓ cup freshly grated Parmesan
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste

Each station has a job. The flour dries the surface so the buttermilk clings, the buttermilk mixture glues the crumbs in place, and the cornflake mixture with Parmesan and canola oil becomes the crisp shell. You will also need nonstick spray for the cooling rack and for the coated nuggets.

Instructions

Prep takes about 20 minutes, and the seasoned chicken needs at least 30 minutes to sit before breading. Set the oven to 425 degrees F and line up your three breading stations.

1. Preheat the oven to 425 degrees F. Coat a cooling rack with nonstick spray and place it on a baking sheet. Set aside.
2. In a large bowl, combine the chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Let it sit for at least 30 minutes.
3. For the buttermilk mixture, whisk the buttermilk and the egg together in a medium bowl.
4. For the cornflake mixture, combine the cornflake crumbs, Parmesan and canola oil in a large bowl. Season with salt and pepper to taste.
5. Working one at a time, dredge the chicken in the flour, dip it into the buttermilk mixture, then dredge it in the cornflake mixture, pressing gently so the coating sticks.
6. Place the coated chicken in a single layer on the prepared baking sheet and coat the pieces with nonstick spray.
7. Bake until crisp and cooked through, about 13 to 15 minutes.
8. Serve immediately.

Set the flour, the buttermilk mixture and the cornflake mixture in that order, left to right, so you never backtrack. Let the excess buttermilk drip off before the cornflake step, otherwise the crumbs clump together.

If your oven runs hot, check a nugget at 13 minutes rather than waiting for the full time. Working in batches keeps the pan uncrowded, so leave a little space between pieces and use a second sheet pan if you need one.

The nuggets are done when the coating is deeply golden and the chicken reaches a safe internal temperature of 165 degrees F. Serve them right away with ketchup, honey mustard or Ranch dressing, and add a simple side such as roasted vegetables, a green salad or warm bread.

Recipe details

Here is the quick overview before you start cooking.

The total time of 1 hour 10 minutes includes the 30 minutes the seasoned chicken rests before breading, plus the time you spend setting up the coating stations.

Leftovers keep in the refrigerator for 2 to 3 days, and the coated nuggets can be frozen before baking for up to 1 month. Nutrition values were not provided with the original recipe, so check your own ingredient labels if you track those numbers.

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Baked Chicken Nuggets These nuggets are oven baked from start to finish, and they still turn out crisp outside and juicy inside. Serve them hot with ketchup, honey mustard or Ranch dressing.

• Total Time: 70 min
• Yield: 6 1x

Ingredients

Scale 1x2x3x

Main
1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
1 tablespoon Ranch Seasoning and Salad Dressing Mix
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
¾ cups all-purpose flour

for the buttermilk mixture
1 cup buttermilk
1 large egg

for the cornflake mixture
1 ½ cups cornflake crumbs
⅓ cup freshly grated Parmesan
3 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

Main Instructions
1-Preheat oven to 425 degrees F: Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2-In a large bowl, combine chicken, Ranch: In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
3-Working one at a time, dredge chicken: Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflake mixture, pressing to coat.
4-Place chicken in a single layer onto: Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
5-Place into oven and bake until crisp: Place into oven and bake until crisp and cooked through, about 13-15 minutes.
6-Serve immediately: Serve immediately.

for the buttermilk mixture
7-In a medium bowl, whisk together buttermilk: In a medium bowl, whisk together buttermilk and egg.

for the cornflake mixture
8-In a large bowl, combine cornflake crumbs,: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.

Last Step:

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• Prep Time: 20 min
• Cook Time: 20 min
• Method: bake