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.
Ingredients
Print Recipe
Pin Recipe