Delicious homemade chicken nuggets. Coated in mayonnaise with a crispy seasoned cornflake crust. Can be made in the oven or airfryer.
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I’ve made a few different variations of homemade chicken nuggets over the years but these ones are most definitely the best… if I do say so myself!
They’re also quite easy to make. Instead of coating in flour then dipping in egg, I’ve used mayonnaise which is the perfect consistency to stick against the coating.
The coating is made with cornflakes with added herbs and spices.
How To Make Crispy Chicken Nuggets
The Chicken Nuggets are relatively easy to make. Rather than coating first in flour and then dipping in egg, I am using mayonnaise to coat the chicken. Then add the seasoned cornflake crust.
If you don’t like mayonnaise, don’t worry you can’t actually taste it. But if you would rather do the flour and egg method then that’s totally fine too. It will still work.
These are the Stainless Steel Storage Tins which I use to prep the nuggets.
- Crush the cornflakes and add them to a deep dish or large bowl with garlic powder, onion powder, paprika, a little salt and pepper and oil.
- In another dish add the mayonnaise.
- And then mix in the diced chicken pieces.
- Add the mayo coated chicken to the cornflake mixture and mix.
Airfryer Instructions
Airfry at 180c for 11-12 minutes.
Check to ensure the chicken is fully cooked. If you cut the chicken pieces larger than I have then you may need to adjust the cooking time by a few minutes.
You may have to cook them in batches depending how big your airfryer is.
Oven Instructions
Bake in the oven at 200c fan for 15- 16 minutes.
Check to ensure the chicken is fully cooked. If you cut the chicken pieces larger than I have then you may need to adjust the cooking time by a few minutes.
Having tested both the airfryer and oven versions, the airfryer nuggets were definitely my favourite. They came out a little more crispy.
However, the downside is you may need to cook them in batches as it’s best not to overcrowd the nuggets in the airfyer.
Storage & Freezing
Leftover nuggets can be kept in the fridge for up to 2 days. Reheat in the oven or airfryer before serving.
They can also be frozen. For best results freeze before cooking then cook them from frozen, adding a few extra minutes to the cooking time and ensure they are fully cooked through.
More Recipes?
Looking for more family friendly recipes? Try these:
Crispy Cornflake Chicken Nuggets
Prep Time: 12 minutes- Cook Time: 15 minutes
- Total Time: 27 minutes
Yield: 4 1x
Category: Dinner
Method: Baked
Cuisine: British / American
Print Recipe
Pin RecipeDescription
Delicious homemade chicken nuggets. Coated in mayonnaise with a crispy seasoned cornflake crust. Can be made in the oven or airfryer.
Ingredients
- 150g cornflakes
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp smoked paprika
- salt and pepper
- 2 tbsp oil
- 60g mayonnaise
- 700g chicken breast, cut into small pieces
Instructions
- Add the cornflakes to a large bowl or a deep dish and crush with your hands.
- Add the garlic powder, onion powder, smoked paprika and a little salt and pepper and mix well.
- Add the oil in a mix again.
- In another bowl of dish add the mayonnaise, along with the diced chicken breast and mix with a spoon until the chicken is coated in the mayo.
- Use a spoon to transfer the chicken pieces into the dish with the cornflake mixture and again mix well until the chicken is completed coated. You might find this easier to do with your hands (can wear gloves if you don’t like touching raw chicken) or if you have a lid for the dish you can shake it.
- Transfer the chicken pieces to a large baking tray or into the airfryer.
- Cook in the oven at 200c fan for 15-16 minutes or in the airfryer at 180c for 11-12 minutes.
- Ensure the chicken is fully cooked before serving. If you make the pieces bigger than I have in this recipe then you will need to adjust the cooking time.
Notes
Leftover nuggets can be kept in the fridge for up to 2 days. Reheat in the oven or airfryer until piping hot.
They can also be frozen. For best results freeze before cooking them then cook from frozen, adding an extra few minutes to the cooking time and ensuring they are fully cooked inside before serving.
Kelly says
Thank you so, so much for this recipe. We’ve made it multiple times and our extremely picky two year old has inhaled the nuggets each time. It is a huge challenge to get him to eat meat and your recipe has been an excellent addition to the rotation.
As he is allergic to eggs so we subbed vegan mayonnaise (Hellmann’s in the U.S.) and it worked well. Flavor is great and very tasty for adults too.
★★★★★
Ess says
Hi… love the recipe.
Can you give me a rough measurement for “cut into small pieces” please.
I was thinking 1 inch, but please let me know
Vicky says
1 Inch pieces would be absolutely perfect.