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Crunchy Homemade Chicken Nuggets

Serves 4
Time 1 hr 45 min
This recipe is perfect for teaching young children how to cook. You can do the cutting then help the kids do the rest. (Make sure they wash their hands thoroughly after handling raw chicken!)
Special Diets:
Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1/2 cup unsweetened nonfat plain yogurt
  • 2 cups crushed corn flakes
  • 2 tablespoons chopped fresh parsley (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup honey mustard sauce for dipping
  • 1/2 teaspoon onion powder
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Method

Combine chicken, yogurt and onion powder in a medium bowl, toss to coat, cover and chill for at least 1 hour or up to overnight.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Remove chicken from refrigerator and stir in salt and pepper.

Combine corn flakes and parsley in a large, resealable plastic bag and shake well.

Working with a few pieces at a time, drop chicken into bag, seal and shake to coat; transfer chicken to prepared baking sheet as done.

Bake chicken until crunchy on the outside and cooked through to 165°F, about 20 minutes.

Serve with honey mustard on the side for dipping.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1/2 cup unsweetened nonfat plain yogurt
  • 2 cups crushed corn flakes
  • 2 tablespoons chopped fresh parsley (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup honey mustard sauce for dipping
  • 1/2 teaspoon onion powder
Shop with Prime

Exclusively for Prime members in select ZIP codes.