Baked Chicken Nuggets Recipe

Servings: 6 people (makes about 24 nuggets) 1 lb chicken breast, boneless, skinless and cut into pieces 1 Tbsp potato flakes, (Instant mashed potatoes) 1/3 cup cold water 1 tsp garlic salt, or 1/2 tsp garlic powder + 1/2 tsp salt 1/8 tsp black pepper 2 1/2 cups corn flakes cereal, (3/4 cup crushed)* 1/4 cup parmesan cheese, finely grated


Preheat oven to 375˚F. Line a baking sheet with parchment paper. Pulse 2 1/2 cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together 3/4 cup crumbs and 1/4 cup finely grated parmesan.


In the bowl of your clean food processor or high powered blender, combine 1 lb chicken pieces, 1 Tbsp potato flakes, 1/3 cup water, 1 tsp garlic salt, and 1/8 tsp black pepper. Pulse until chicken is finely chopped.

With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour,

then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4). Transfer nuggets to lined baking sheet and bake at 375˚F for 15 min on the middle rack or just until cooked through,

flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.

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