Homemade Make-Ahead Chicken Nuggets

Bree, Baked Bree

These Homemade Make-Ahead Chicken Nuggets are the perfect thing to have on hand for summer lunches: you’ll always have something in your freezer for a quick meal! Once the nuggets are baked, allow them to cool most of the way on a cookie sheet, and then place them in the freezer until frozen through. Transfer the frozen nuggets to a freezer bag and then pull out however many you need at a time.
20 min Prep Time
15 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Servings: 6-8 servings

Servings: 6-8 servings


  • 4 boneless skinless chicken breasts, cut into 3/4 inch strips
  • 1/3 cup flour
  • 2 eggs, beaten
  • 2 cups corn flake crumbs
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 4 tablespoons melted butter, divided
  • Barbecue sauce or honey mustard for dipping (optional)


Step 1

Preheat oven to 375°F. Line baking sheet with foil. Brush with 1 tablespoon melted butter. Set aside.

Step 2

Next, prepare a 3-bowl dredging station. Add flour to the first bowl. Lightly beat eggs in the second. In the third bowl, mix together corn flake crumbs, brown sugar, salt, pepper and allspice. Add remaining 3 tablespoons melted butter to corn flake mixture and stir to combine.

Step 3

Dip chicken pieces into flour, then egg and then into crumb mixture.

Step 4

Place on prepared baking sheet and cook for 15 minutes, or until chicken is cooked through and browned.

Step 5

Serve immediately with barbecue, honey mustard or your favorite dipping sauce, or cool and freeze as directed above.