Light Baked Chicken Nuggets
Tender chicken breast pieces coated in crushed cornflakes, baked until crispy. Served with yogurt and fresh cucumber slices.
- Time
- 35 min
- Serving
- 459 kcal
- Ingredients
- ≈ $2.69
- Protein
- 52 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 170 g
- 2 Corn flakespack 300 g ≈ $2.80 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Plain yogurtpack 300 g ≈ $2.19 40 g
- 5 Paprika 1 g
- 6 Garlic powder 1 g
- 7 Cucumbers≈ $3.67 per kg 80 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat chicken1 breast dry, cut into 3 cm (1.2 in) pieces, season with salt, paprika, and garlic powder, then toss to coat.
Crush cornflakes2 into coarse crumbs by hand or with a rolling pin in a sealed bag.
Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
Dip each chicken1 piece in beaten egg, then roll in cornflake2 crumbs.
Arrange nuggets on the tray 2 cm (0.8 in) apart.
Bake 18–20 minutes until golden and crisp; no pink should remain inside the thickest piece, and juices should run clear.
Slice cucumber7 into rounds and serve nuggets with yogurt and cucumber.
Tips
- Why it works
- Pat the chicken dry to prevent steam from forming under the breading, which would make it soggy. Use paprika and garlic for flavor without extra fat.
- Substitutions
- Replace cornflakes with crushed rice cakes (40g) for a lighter crunch, or swap yogurt for buttermilk (40g) to help the coating stick better.
- Common mistakes
- If the nuggets stay pale inside after 18 minutes, they’re undercooked. Cut one open to check for white meat; overcooking dries them out.
- Storing and reheating
- Eat within 2 days. Reheat in a toaster oven at 180°C for 5 minutes or microwave for 30 seconds; they lose crispiness when stored.
- Serve with
- Pair with sliced cucumbers and a lemon-dill dip for a quick lunch or a light dinner after work.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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