Corn Flake Coated Baked Chicken Nuggets


  • 1 and 1/2 lbs boneless, skinless chicken thighs, cut into bite sized pieces.
  • 1 cup corn flakes, crushed
  • 1 tsp Italian herb seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 cup evaporated milk
  • kosher salt and black pepper to taste
  • Place the corn flakes in a zip lock bag, then crush with a rolling pin.
  • Add the remaining ingredients, except for the salt and pepper to the corn flakes.
  • Season the chicken with salt and pepper then add to the evaporated milk.
  • Allow chicken to drain then add several pieces at a time to the corn flake mixture.
  • Place the coated chicken pieces on a foil coated baking sheet so they are not touching
  • Bake for about 15 minutes, turning once until the chicken is cooked through and golden brown on both sides.

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