Recipe
Breaded Chicken Nuggets with Corn Flakes
Crispy on the outside and juicy on the inside, chicken nuggets marinated with garlic and lemon and breaded with corn flakes. Baked or fried.
- Preparation20 min
- Cooking20 min
- Total time40 min
- Servings7-8 nuggets
- DifficultyEasy
Crispy, juicy, and with the flavor of Cuban marinade, these nuggets are the perfect snack to enjoy with your family and your favorite sauce.
Ingredients
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Method
Prepare the chicken
- Cut the breast into nugget-sized pieces.
- Season with salt and pepper to taste.
- Crush the garlic cloves and rub them well over the chicken pieces.
- Add the lemon juice, mix, and let rest for 10 minutes to absorb the flavor.
Prepare the breading
- Crush the corn flakes inside a bag or a cloth, using a mortar or a bottle to help.
- Beat the egg with a pinch of salt and add the marinade liquid from the chicken (lemon and garlic) so it has more flavor.
- Prepare three plates: one with the flour, another with the beaten egg, and another with the crushed corn flakes.
Bread
- Pass each piece of chicken first through the flour, then through the egg, and finally through the corn flakes, pressing a little so they adhere well.
In the oven
- Preheat the oven to 180 °C.
- Place the nuggets on a baking sheet lined with parchment paper.
- Bake for 20 minutes, turning them halfway through, until golden and crispy.
Fried
- Heat the oil well.
- Introduce the nuggets when the oil is very hot, so that the breading seals.
- Once golden on the outside, lower the heat a little so the chicken cooks through without burning on the outside.
- Remove them onto absorbent paper.
Serve
- Serve accompanied by your favorite sauce (BBQ, mustard, ketchup, etc.).
CiberCuba
