Crispy Chicken Nuggets

Crispy chicken nuggets

Points® value
Total Time
35 min
20 min
15 min
Breading chicken fingers in crushed corn flakes? It doesn’t get any crunchier. We used a food processor to pulse the cereal, but you can also bang ’em up in a zip-top bag. There are lots of kinds of paprika to choose from, ranging from sweet to smoky, and mild to spicy. Feel free to use your favorite. Pair them with our "Creamy barbecue dipping sauce" for a fast food dupe.


Corn flakes

2 cup(s)

All-purpose flour

¼ cup(s)

Table salt

¾ tsp(s)

Garlic powder

½ tsp(s)


½ tsp(s)


1 large

Uncooked boneless skinless chicken breast

1 pound(s), cut into 24 chunks


  1. Preheat the oven to 375°F. Spray a baking sheet with olive-oil nonstick spray.
  2. Process the cornflakes into crumbs in a food processor or blender and scrape into a shallow bowl or pie plate. Combine the flour, salt, garlic powder, and paprika in another shallow bowl. Beat the egg in a separate shallow bowl.
  3. Working one at a time, coat the chicken chunks with the flour mixture. Dip into the egg to coat, then dredge in the cornflake crumbs, pressing to coat. Place on the baking sheet. Repeat with the remaining chicken.
  4. Spray the chicken chunks with olive-oil cooking spray. Bake for 15 to 17 minutes, until golden and cooked through. Let cool slightly before serving.
  5. Serving size: 6 nuggets.