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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.