Cornflake nuggets

Perfect for many fussy eaters.

My family gulped these down without blinking. Which is a good sign!

The recipe is simple, flexible, and quick to prepare.

Recipe – Cornflake nuggets

500gm chicken breast (could use tenders)
1 tsp salt (optional)
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
1 tsp paprika (optional)
1 egg
1 cup well-crushed Cornflakes (great way to use up bits at the bottom of the box!)

Method

I always soak my chicken in buttermilk (milk with tsp of lemon juice) for a few hours first (you can do in the morning and place in the fridge) as I find that helps keep it juicy but it’s optional.
Slice chicken into nugget sized pieces. Keeping them approx. the same size helps with cooking (any smaller ones I just place on the outside of the pan so they cook more slowly).
Place the spices and crushed cornflakes on a plate and mix well.
Crack the egg into a small bowl and whisk with a fork.
Heat a pan to medium high and add oil. I use ghee but light olive oil would work too.
Dip each piece of chicken into the egg and then coat well in the Cornflake mix.
Fry in batches turning once one side starts to brown and cooking until crispy both sides. Odd shapes may need a little fry on a third side.
Keep the cooked ones warm until all are ready.
Serve warm or cold.

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/