Baked Chicken Nuggets


  • 3 boneless, skinless chicken breasts or 4-5 tenderloins (about 6 ounce total)
  • ½ cup of crushed Corn Flakes®
  • ¼ cup coarsely ground almonds
  • ¼ teaspoon salt
  • ½ teaspoon white pepper
  • Pinch garlic powder
  • ½ cup water or low-sodium chicken broth
  • 1 large egg-white, lightly beaten



  1. Preheat oven to 400ºF. Prepare baking sheet by lining with parchment paper or coating with a light cooking spray.

  2. Cut chicken breasts into nugget-sized pieces, about 1½-inch square. Combine Corn Flakes®, ground almonds, salt, white pepper and garlic powder in a large container with a tight-fitting lid. Shake well forming a coating mixture.

  3. Combine water and egg in medium bowl. Dip each piece of chicken into the water/egg mixture and then dip into the coating mixture. Make sure each piece is well coated. Place coated pieces on baking sheet. Bake for 15-18 minutes or until golden brown. Turn halfway through cooking time. Makes six servings (four nuggets per serving).


Nutrition Facts


Calories: 61

Total fat: 2 g

Saturated fat: 0 g

Cholesterol: 12 mg

Sodium: 123 mg

Total Carbohydrates: 1 g

Fiber: 0 g

Sugar: 0 g

Protein: 6 g