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Vinegar Salt Cornflake Chicken Nuggets
Ingredients
- 500g chicken tenderloins, cut into nugget-sized pieces
- 2 cups gluten-free cornflakes, lightly crushed
- 1/2 cup gluten-free plain flour
- 2 eggs, beaten
- 2 teaspoons Chooki's Vinegar Chicken Salt, divided
- 1/2 teaspoon garlic powder
- Olive oil spray
- 1/2 cup tomato sauce, for dipping
Difficulty: Easy | Prep: 15 min | Cook: 18 min | Total: 33 min | Serves: 4 | Dietary: Gluten-Free
👨👩👧👦 Cook With the Kids: these crunchy baked nuggets are made for a cold school-holiday lunch. Chooki's Vinegar Chicken Salt goes into the cornflake crumb and gets sprinkled on again while the nuggets are hot, so they land with that tangy chip-shop hit.
- 500g chicken tenderloins, cut into nugget-sized pieces
- 2 cups gluten-free cornflakes, lightly crushed
- 1/2 cup gluten-free plain flour
- 2 eggs, beaten
- 2 teaspoons Chooki's Vinegar Chicken Salt, divided
- 1/2 teaspoon garlic powder
- Olive oil spray
- 1/2 cup tomato sauce, for dipping
Step 1: Heat
Heat the oven to 210°C fan-forced and line a large tray with baking paper. Mix the crushed cornflakes with 1 teaspoon Chooki's Vinegar Chicken Salt and the garlic powder in a shallow bowl.
Step 2: Crumb
Put the flour in one bowl and the beaten eggs in another. Coat each chicken piece in flour, dip it in egg, then press it into the cornflake crumb so the rough bits stick.
Step 3: Bake
Place the nuggets on the tray, spray well with olive oil, then bake for 16 to 18 minutes, turning once, until the crumb is crisp and the chicken is cooked through.
Step 4: Serve
Sprinkle the hot nuggets with the remaining 1 teaspoon Chooki's Vinegar Chicken Salt, rest them for 2 minutes, then serve with tomato sauce for dipping.
Tip: Crush the cornflakes with your hands, not into dust. Bigger flakes give the nuggets those crunchy edges.
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