Baked chicken nuggets
Baked chicken nuggets are the perfect blend of comfort and convenience, offering a healthier alternative to the fast-food favorite. With their golden coating and tender interior, they’re sure to win over kids and adults alike—whether served as a meal or a snack.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch chunks
- 1 Tbsp Ranch Seasoning and Salad Dressing Mix
- Kosher salt and freshly ground black pepper to taste
- 1 cup buttermilk
- 1 large egg
- 1 ½ cups cornflake crumbs
- ⅓ cup freshly grated Parmesan
- 3 Tbsp canola oil
- ¼ tsp cayenne pepper opt
- ¾ cups all-purpose flour
Instructions
- Heat your oven to 425°F and get your setup ready by spraying a cooling rack with nonstick spray and placing it over a baking sheet. Set it aside for later.
- In a large bowl, toss the chicken with Ranch seasoning, cayenne pepper, and a pinch of salt and pepper. Let it sit and soak up the flavors for at least 30 minutes.
- For the buttermilk mix, whisk together buttermilk and an egg in a medium bowl until smooth.
- For the cornflake coating, combine cornflake crumbs, Parmesan, and a drizzle of canola oil in another large bowl. Add salt and pepper to taste.
- Now, it’s coating time! Take each piece of chicken, roll it in flour, dip it into the buttermilk mix, and finally coat it in the cornflake mixture, pressing to make sure it sticks.
- Arrange the coated chicken in a single layer on your prepared rack, and give it a light spray of nonstick spray. Bake for 13-15 minutes, or until the chicken is golden, crispy, and cooked through.
- Serve hot and enjoy!