A healthy and super tasty alternative to Chicken Nuggets!

Cornflakes are a great store cupboard ingredient for coating meat and fish – and because these nuggets are baked, they’re lower in fat than if battered and fried.

Remember – Make sure you wash your hands with soapy water afterwards!


  • 2 tablespoons all-purpose flour
  • 1 medium free-range egg, beaten
  • 100g of cornflakes
  • 1 teaspoon paprika
  • 1 tablespoon grated Parmesan cheese
  • 500g boneless, skinless free-range chicken breasts, cut into 2x4cm pieces


  1. Preheat the oven to 200.C/gas mark 6. Line a baking tray with baking parchment.
  2. Put the flour onto one large plate and the egg in a shallow bowl. Place the cornflakes in a separate bowl and crush lightly with the back of a spoon. Don’t crush them too much or they won’t have any texture. Stir in the paprika and Parmesan.
  3. Dip the chicken pieces first into the flour, then egg and then the cornflake mixture. Place onto the lined baking tray. Bake for 10–12 minutes.
  4. Add the chicken, stir-fry vegetables and noodles, bring to the boil and simmer for a further 2 minutes.
  5. Add the spring onions, coriander and lime wedges and drizzle with the remaining soy sauce.
  6. Serve up!

Top Tip:

You can freeze the burgers uncooked and then bake them from frozen. This will take about 45 minutes for baking at 200C/180C Fan/Gas 6.

Variations to try: carrots or sweet potato with chickpeas, cumin and sesame seeds; carrot with butterbeans and chopped parsley; squash with kidney beans, chopped coriander and ground cumin; parsnips and borlotti beans with chives and paprika.

Lynne Wilson-Bailey

Lynne Wilson-Bailey

Office manager at Ideal School Meals