Skip to main content

Crunchy Chicken Nuggets

Our quick and easy homemade chicken nuggets use cereal flakes for the breading.
Plate of golden breaded chicken with dipping sauce.
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 25 Chicken Nuggets
Nutrition Facts: View label

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
½ cup barbeque sauce
3 cups cereal flakes

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 375 degrees.
  3. Mix chicken and barbeque sauce in a large bowl.
  4. Pour cereal flakes into a large plastic bag and crush into small pieces.
  5. Place chicken pieces in the bag, reseal, and toss to coat.
  6. Lightly coat a baking sheet with cooking spray. Arrange coated chicken pieces on the baking sheet.
  7. Bake until crispy and golden brown and chicken is no longer pink inside, about 20 to 25 minutes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • For a dipping sauce, mix ¼ cup mayonnaise, 1 tablespoon honey, and 1 tablespoon whole-grain mustard.
  • Honey is not recommended for children under 1 year old.
  • For a home-made barbeque sauce, mix the following ingredients:
    • ¼ cup ketchup
    • ¼ teaspoon each black pepper, salt, oregano, basil and thyme
    • 1 teaspoon paprika
    • 1 teaspoon parsley
    • 2 tablespoons finely chopped yellow onion
    • 1 ½ tablespoons light brown sugar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dijon mustard
    • 1 ½ teaspoons Worcestershire sauce
    • ½ teaspoon minced garlic or 1 pinch of garlic powder

Comments

I made this recipe with a teenage class, and found that we had to cook the nuggets MUCH longer than 18-20 minutes (the chicken was in pretty big chunks) suggested.  Using "no longer pink inside" as a gauge for doneness is not exactly precise.  It was a great teaching segue to "food safety" and the use of meat thermometers though!

I make this recipe with my little cousins. They love it!

You might also like...

Recipes A to Z (without photos)

Broccoli Cheddar Soup
Bowl of warming soup made with cheddar cheese, carrots and broccoli.

Broccoli Cheddar Soup

This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

You'll please everyone with this delicious salad. It's quick to make for a holiday meal or a healthy lunch.
Prepare:
45 minutes
Makes:
5 Cups
Lemon Dill Brussels Sprouts
Plate of brussels sprouts with a creamy yogurt dressing.

Lemon Dill Brussels Sprouts

Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Cilantro Lime Tuna Wrap
Tortillas folded over a creamy vegetable filled tuna mixture with lime wedges on a plate.

Cilantro Lime Tuna Wrap

A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Colorful bowls of thick chili served with green onion.

Slow Cooker Black Bean, Sweet Potato and Quinoa Chili

This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Salsa Verde
Bowl of green textured salsa.

Salsa Verde

This delicious green salsa uses tomatillos and green peppers to make a sauce that can be used with a variety of dishes.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 ½ cups