crispy chicken nuggets

These quick and easy homemade cornflake chicken nuggets are shallow fried to crispy perfection.  Made using a handful of ingredients they are fantastic for entertaining as well as a family meal idea.

Crispy Cornflake Chicken Nuggets Recipe

chicken breast (skinless, boneless)

cornflakes

breadcrumbs

eggs

flour

Sea salt and pepper

Olive oil

Cut the chicken into similar size chunks, season and set aside.

To make the cornflake mixture place the cornflakes in a blender and briefly whizz up until they have the consistency of very coarse breadcrumbs. Combine with the regular breadcrumbs and place in a bowl.  Put the flour in another bowl.

Beat the eggs using a fork, season and set aside.

Dip each nugget in the flour, then egg, then cornflake mixtures – in that order.

In a large frying pan heat up approx. 3 tablespoons of the oil and fry the nuggets on a medium heat until golden brown for about 2 minutes on each side. Add a little more oil after you’ve turned them over.  Do not overcrowd the pan.

Place the chicken nuggets on top of a large plate lined with a paper towel (to absorb excess oil) for 1 minute. Discard the paper towel and serve the nuggets with your favourite dip and a sprinkle of lemon/lime juice (optional).

Crispy and tender, these air fryer chicken nuggets are quite simply the best! Coated in seasoned breadcrumbs and so quick and easy to make, they are the perfect appetizer!

Air Fryer Chicken Nuggets Recipe

chicken

flour divided

milk

salt

½ tsp pepper

paprika

bread crumbs

olive oil

Toast

Depending on the size of the bread, you can make your own bread crumbs from about four slices of bread. Place bread in the basket, and set time for about 5-7 minutes at 350 degrees, flipping over half way. The airfryer makes the bread very crisp! I put my bread into the food processor and in just about 30 seconds, I had perfect, fresh bread crumbs. (Four slices equalled one cup, almost exactly.)

For the Breadcrumbs

Prepare

To prepare the basket: Using a pastry brush, brush oil onto the basket. (I used olive oil, but I am sure vegetable oil works just as well. This will keep the batter from sticking to the basket as it cooks.) Set the basket aside.

Dredge

In a small to medium bowl, whisk together the other ½ cup flour, milk, and seasonings. Using two other bowls, one filled with the other ½ cup flour, and the other with the breadcrumbs, place the bowls next to each other for easy dipping. Dip each piece of chicken, starting with the flour, then once coated, dip into milk/seasonings mixture, then coat each piece with bread crumbs. Place each piece into the oiled basket, without stacking. Repeat coating for each piece, until all are covered and in basket.

Cook

Select chicken, make sure the temperature is 380 degrees. Cook on each side for 7 minutes. If you prefer extra crispy, you can cook an additional minute on each side.

Serve

For the Chicken Nuggets:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665679008/wwapmojpkkfinn3fa3rr.mp4

air fryer chicken nuggets

Dakgangjeong (Korean Popcorn Chicken) is crispy, sweet, and spicy. Double-fried for extra crunch and coated in a sticky gochujang glaze, this addictive Korean fried chicken is perfect for snacking or party food!

Dakgangjeong (Korean Popcorn Chicken)

lb chicken thighs

peanut (optional)

oil (for deep-frying)

cake flour

cornstarch

onion powder

tsp salt

ginger paste

tsp pepper

sweet rice wine (mirim)

egg white (beaten)

tbsp oil

tbsp chili sauce

Korean chili paste (gochujang)

ketchup

tbsp minced garlic

Korean rice syrup (jocheong) (or dark corn syrup)

tbsp sugar

tbsp chili oil

tbsp rice vinegar

Mix all the ingredients well. Reserve 2 tablespoon of the mixture on the side. Put the rest of coating mixture in a zip bag and set aside.

To make the chicken coating

Put chicken in a large mixing bowl, add reserved 2 tablespoon of chicken coating, ginger, salt, pepper, rice wine, egg white, and oil. Mix with your hand to coat evenly.

To season the chicken

Heat oil to 340˚F. Add chicken into the coating mixture in a zip bag; shake well to coat evenly. Shake off the excess coating from chicken pieces.

Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden. As you deep-fry, stir them with metal tongs or a wire skimmer to keep them from sticking to each other. Shake off excess oil as you take the chicken pieces out of the oil.

After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes. Keep them on a wired rack to prevent them from getting soggy.

To deep-fry

Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine in a skillet.

Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.

Add chicken and toss well to coat with the glaze. To garnish, sprinkle with chopped peanuts. Serve hot.

To make dakgangjeong sauce

I just made this dish tonight (ending up going to Hmart anyway so I found some rice syrup) and it turned out SO good! I got  cold bean sprout salad, made some rice and tore some lettuce leaves with it, ate it all together. Tasted similar to Korean bbq but at home.

https://content.jwplatform.com/videos/dJejwiYx.mp4

Crispy, sticky, tangy, and sweet! These Korean chicken nuggets (dakgangjeong) are coated with mildly spicy chili sauce gochujang glaze. It will maintain their crispiness even with the glaze. They are irresistible!

Crispy Korean Chicken Nuggets, Dakgangjeong

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Top 3 crispy chicken nuggets recipes from across the web

The most viewed crispy chicken nuggets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Cornflake Chicken Nuggets Re...

Air Fryer Chicken Nuggets Recipe

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The most viewed crispy chicken nuggets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine