Baked chicken nuggets with smoky dip

Name: Baked chicken nuggets with smoky dip
Total time: 35 min
Cuisine: American
Ingredients: 500g chicken breast, cut into bite size pieces; 80g gluten free cornflakes, crushed; 1 tsp smoked paprika; 1 tsp garlic granules; 2 tbsp cornflour; 2 eggs, beaten; 5ml low fat cooking spray; 4 tbsp tomato ketchup; 1 tsp smoked paprika, for the dip

Crunchy cornflake chicken nuggets, baked not fried, that are just as good cold in a lunchbox.

Time35 min
LevelEasy
Costabout £1.06 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gchicken breastcut into bite size pieces
80 ggluten free cornflakescrushed
1 tspsmoked paprika
1 tspgarlic granules
2 tbspcornflour
2eggsbeaten
5 mllow fat cooking spray
4 tbsptomato ketchup
1 tspsmoked paprikafor the dip

Method

1
Heat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
2
Mix the crushed cornflakes with the paprika and garlic granules on a plate.
3
Put the cornflour in one bowl and the beaten egg in another.
4
Dip each piece of chicken in cornflour, then egg, then press firmly into the cornflake crumbs.
5
Place on the tray, spaced apart, and spray lightly with the cooking spray.
6
Bake for 18 minutes, turning once, until golden and cooked through with no pink inside.
18 min
7
Stir the second teaspoon of paprika into the ketchup for the dip. Serve warm, or cool and pack for lunch.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.