Healthy & Super Crispy Chicken Nuggets | Crunchy, Juicy & Kid-Approved

These homemade chicken nuggets are the real deal — tender on the inside, golden and crunchy on the outside, coated with crushed cornflakes for that extra crisp. No additives or fillers, just wholesome ingredients and irresistible flavour — perfect for kids and adults alike!

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About This Dish

Forget fast food — these Healthy Chicken Nuggets are made with real chicken breast blended with egg, breadcrumbs, and a touch of milk for perfect texture. The secret? A crunchy cornflake coating that locks in all the juiciness. Crispy, satisfying, and totally guilt-free!

Ingredients (Makes About 12 Large Nuggets)

Chicken Breast:	500 g (1.1 lb)
Egg:	1 whole
Corn Starch:	1 tbsp (8 g)
Milk (any kind):	2 tbsp (30 ml)
Breadcrumbs:	50 g (½ cup), add more if needed
Salt & Smoked Paprika:	To taste
Corn Flakes (for coating):	Crushed, about 1 cup (30 g)
Oil for Deep Frying:	As needed (about 2 cups / 500 ml)

How to Make It

Prep Time: 15 mins | Cook Time: 6 mins | Total Time: 21 mins

Step 1: Dice chicken breast and add it to a blender or food processor.
Step 2: Add egg, corn starch, milk, breadcrumbs, salt, and paprika. Blend into a smooth, sticky paste.
Step 3: Shape into nugget-sized portions using wet hands or a spoon.
Step 4: Coat each nugget evenly in crushed cornflakes, pressing gently to stick.
Step 5: Deep fry in hot oil (350°F / 180°C) for 5–6 minutes, until golden brown and crisp.
Step 6: Drain on paper towels and serve hot with your favorite dipping sauce.

Tucci’s Tips

For extra flavor, add a little garlic powder or grated Parmesan to the mix.

If you prefer to bake, brush nuggets with oil and bake at 400°F (200°C) for 15–18 minutes.

Use gluten-free cornflakes and breadcrumbs for an allergen-friendly version.

Variations

Spicy Version: Add cayenne or chili powder for heat.
Cheesy Delight: Mix shredded cheddar into the chicken paste before shaping.
Herb Twist: Add parsley or basil for a fresh aroma.

Did You Know?

Historical Fact: Chicken nuggets were invented in the 1950s by food scientist Robert Baker, but Italians quickly gave them a homemade twist — using fresh chicken and natural coatings instead of processed meat.

Fun Fact: Crushing cornflakes for coatings became popular in the 1980s as a healthy alternative to deep-fried batter — and it’s still a secret weapon for crunch today!

Share Your Dish!

Made my crispy homemade Chicken Nuggets? Share your version on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your creation!

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Storage & Thank You

Store leftover nuggets in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 8–10 minutes to restore their crispiness.

Can it be frozen? Yes — freeze cooked or uncooked nuggets for up to 2 months. Reheat directly from frozen in a hot oven until crispy and heated through.

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