Baked Chicken Nuggets

This is a great, simple recipe for all ages. It's a little bit Southern-inspired, with chicken soaked in buttermilk and crumbed using Kellogg's Corn Flake crumbs. The cornflake crumbs make the nuggets extra crispy and flavoursome and gluten-free if you use a flour-substitute in the crumbing process.

It goes beautifully with a homemade BBQ sauce, one I'd recommend is Jamie Oliver's Epic BBQ sauce, but if you're in a rush then I like to use Fountain Smokey BBQ sauce.

Look at those golden beauties!

You will need... (4 small serves or 2 large)

300g chicken breast fillets (or thigh if you prefer)
½ cup buttermilk
½ cup cornflake crumbs
½ teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon dried mixed herbs
¼ teaspoon cracked black pepper
½ cup plain flour
2 eggs
Olive oil cooking spray
Barbecue sauce, to serve

Method...
  1. Begin a day ahead, cut the chicken into 3-4cm pieces and place in a large glass or ceramic bowl. Add the buttermilk and some cracked pepper, cover with glad wrap and refrigerate for at least 12 hours.
  2. When you're ready to cook, preheat the oven to 200°C and line 2 baking trays with baking paper.
  3. Combine cornflake crumbs, paprika, garlic salt, herbs and pepper in a bowl. Place flour in a small flat tray or plate, break the eggs into a bowl and whisk with a fork.
  4. Remove 1 piece of chicken from buttermilk, shaking off the excess. Coat the chicken in the flour, shake off excess again, dip in the egg, then allow to drip before rolling in the  crumb mixture. Place on prepared baking tray. Repeat with remaining chicken until all are coated. Spray the crumbed chicken with a liberal amount of canola oil and place in the oven.
  5. Bake for 15 to 20 minutes, turning halfway, or until golden and cooked through.

N.B. These nuggets go really well with oven-baked sweet potato fries!

 If you're looking for a similar recipe, you could check out my Southern-Style Chicken on the Bone Recipe

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