Crispy – Light Chicken Nuggets

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 200 ° C (170 ° C convection).
Chop up the cornflakes (e.g. fill them into freezer bags, press out the air and roll over them with a rolling pin). Season the flour vigorously with salt and pepper or any other chicken seasoning.
Put the seasoned flour, the beaten eggs and the crushed cornflakes in 3 separate soup plates. For a special touch, a little grated Parmesan cheese can be added to the cornflakes (rather without it for children).
Remove the tendons and excess fat from the chicken breast fillets and cut into manageable pieces. Roll these first in flour, then in egg, and then in the corn flakes. Place the breaded chicken nuggets on a baking sheet lightly greased with sunflower oil. To avoid sticking to the sheet and to make washing up a bit easier, you can line the sheet with aluminum foil and then grease it a little. Bake the nuggets in the preheated oven for 15 minutes. When the time is up, turn the nuggets and bake for another 15 minutes.
Serve e.g. with curry dip and salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.