Mushroom loves chicken. Which is just as well because we eat a lot of it at Mushroom Mansions.

Very occasionally, I will treat Mushroom to chicken nuggets from a fast food restaurant but these occasions are rare and I don’t buy them to have at home. So, a while ago when we had some at a birthday party that actually tasted like real chicken, I wanted to try and make something similar at home. Around the same time, I saw a recipe for cornflake chicken nuggets in a free supermarket magazine I thought I’d give it a go.

The ingredients couldn’t be simpler: Chicken – cut into bite sized chunks, flour, eggs and cornflakes. That’s it. You can even use organic cornflakes – the ones that contain nothing but corn – if you want to completely cut out salt and sugar from the recipe.

To make, just roll the chicken in the flour, dip in the (beaten) egg and then coat with crushed cornflakes (we added a little cayenne pepper to ours). Pop in the oven for 20 minutes at gas mark 4 and that’s it!

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To try and keep it relatively healthy, I usually serve these with sweet potato (orange and white flesh) chips and salad (honest, I just cut it out of the photos because it didn’t photograph well!). They taste lighter than the breaded kind and are very moreish! We had them cold the next day for lunch as well. Yum.