Cornflake Chicken Nuggets

Easy to make and much healthier than fast food, these Cornflake Chicken Nuggets are loved by kiddos and adults!

Chicken nuggets are one of those childhood dinner staples that many love way in to their adulthood. Of course, you can find high quality frozen chicken nuggets are aren't too bad in the ingredient department, but homemade are so much cheaper and can be just as easy to whip up. 

These chicken nuggets are so fun to make. They're also really economical, like I said above. Ground chicken is surprisingly affordable, even high quality ground chicken. The organic potato flakes are what holds the chicken mixture together and gives great texture that just can't be achieved with breadcrumbs. A local health food store should definitely have some or even check by the organic flours in your supermarket.

I served these with my homemade Veggie Ketchup and my Green Mac + Cheese with simple roasted cinnamon carrots for a easy and fun dinner that no doubts kids and adults will both love! 

Corn Flake Chicken Nuggets
Makes 24 nuggets
Recipe adapted from Natasha's Kitchen

• 1 lb lean ground chicken
• 1 tablespoon organic potato flakes
• 1 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 2 1/2 cups corn flakes
• salt & pepper, for crumb coating

Preheat oven to 375

Pulse corn flakes in a food processor until fine crumbs form. Set aside in a shallow bowl. Season lightly with salt and pepper, to taste.

In a bowl, with a fork, combine chicken, potato flakes, garlic salt, and pepper. 

Roll 1 tablespoon chicken mixture in corn flakes crumbs. Flatten slightly to form a nugget shape and place on a lined, lightly greased sheet pan. Continue until all chicken nuggets are coated.

Bake 15 minutes, or until fully cooked. Flip half way through baking time.

*Make Ahead Method - after coating, place the entire sheet pan in the freezer and freeze until solid. Remove from pan and store in a freezer bag. When ready to bake, bake 375 for 15 to 20 minutes, flipping half way, until fully cooked.