Double-Dipped Chicken Nuggets
Crispy double-dipped chicken nuggets feature a flavorful coating of crushed cornflakes, perfect for a quick snack or kid-friendly meal with a satisfying crunch.
Ingredients
Instructions
- Wash chicken and cut into 1-inch strips, then into 1-inch pieces crosswise.
- Combine flour and seasoning salt in a Ziploc bag and shake to mix.
- Crush corn flakes into crumbs using a rolling pin or blender, then place into another Ziploc bag.
- Melt butter or margarine.
- Shake chicken pieces in flour mixture a few at a time to coat.
- Dip coated chicken into melted butter.
- Place chicken into corn flakes crumbs and shake to coat thoroughly.
- Arrange the coated chicken on a baking sheet measuring 15 x 10 x 1 inches.
- Bake at 400°F for 15 to 20 minutes or until chicken is no longer pink.
Tips & Substitutions
For extra crunch, consider adding some grated Parmesan cheese to the corn flakes. You can substitute the corn flakes with panko breadcrumbs for a different texture, or use gluten-free flour for a gluten-free option. Ensure the chicken is patted dry before coating to help the flour stick better. For a flavorful kick, add your favorite spices to the flour mixture.
Serving Suggestions
Serve these delicious Double-Dipped Chicken Nuggets with a variety of dips such as honey mustard, barbecue sauce, or ranch dressing. They pair wonderfully with a side of Cleckner'S Cheese-E Potatoes for a hearty meal, or a fresh salad for a lighter option. Perfect for game day snacks or kids' parties!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place nuggets on a baking sheet and warm in a preheated oven at 375°F for about 10-15 minutes, or until heated through and crispy again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Dipped Chicken Nuggets contains roughly 588 calories, with 10g protein, 100g carbohydrates, and 16g fat. It is an excellent source of iron (112% of the Daily Value), vitamin A (109% of the Daily Value), and vitamin C (72% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier and more flavorful nugget. Just make sure to remove the skin and bones before cutting them into pieces. The cooking time may vary slightly, so check for doneness.
Can I make these nuggets ahead of time?
Absolutely! You can bread the chicken nuggets ahead of time and store them in the refrigerator for a few hours before baking. Alternatively, you can freeze them after breading and bake them straight from the freezer, adding a few extra minutes to the cooking time.
What can I use instead of butter?
If you're looking for a healthier option, you can use olive oil or melted coconut oil in place of butter. This will still give the nuggets a nice flavor and help the coating stick while providing a different nutritional profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).