• Quick
  • Makes 24
  • 20 mins prep
  • 10 mins cook

Quick chicken nuggets

quick chicken nuggets recipe
Triple tested. For your success every time.

Moist chicken breast chunks with a crunchy coating will be popular with adults and kids alike and you’ll know exactly what’s in them!


Quick chicken nuggets

  • 3 small (600g) skinless chicken breast fillets
  • 2 cups (80g) cornflakes
  • 1/3 cup (50g) plain flour
  • 2 tsp ground paprika
  • 1 tsp onion salt
  • pinch ground white pepper
  • 1/2 tsp caster sugar
  • 2 eggs
  • 1/3 cup (50g) plain flour, extra
  • vegetable oil, to shallow-fry
  • crinkle-cut oven fries, to serve, optional


Quick chicken nuggets

  1. Cut the chicken into nugget-sized pieces.
  2. Crush the cornflakes by hand in a medium bowl or in a plastic bag until coarsely crushed. Add the flour, paprika, onion salt, pepper and sugar; season with a little sea salt. Beat the eggs lightly in a medium bowl. Add the extra flour to a third bowl. Dip a few of the chicken pieces at a time into plain flour; shake away the excess flour. Dip the chicken into egg, then into the spiced cornflake mixture. Place the chicken on a plate; repeat with remaining chicken in batches.
  3. Heat about 3cm of oil in a deep frying pan over medium heat. Place a large wire rack over a tray. Shallow-fry the chicken pieces, in batches, for 3-4 minutes, turning occasionally, or until lightly browned all over. Remove from the pan with a slotted spoon; transfer to the rack or drain on paper towels.
  4. Serve the chicken nuggets with crinkle-cut oven fries or potato wedges, if desired.
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