Nuggets were invented in the 1950s by a professor of food science at Cornell University, Dr. Robert Baker.

The professor’s story is truly unique, and if you want to know it too, you just have to read it on the New York-based University’s website.

“Robert Baker is a sort of Edison of chicken,” wrote the New York Times in 1984 because he created new products like chicken hot dogs and the famous Cornell barbecue sauce.

Dr. Baker used a batter made of eggs and cereals to make, as he called it, “chicken crispy.”

I will explain this recipe step by step so that anyone can prepare it; you can even make it with your children, who will enjoy cooking with you.

Save this foolproof recipe, a flop-proof recipe, to get crunchy chicken bites or, as I call them, delicious “gold nuggets.”

In this recipe, I chose to bake, but if you have an air fryer, you can use it, or you can fry them in plenty of oil.

I cook nuggets when the whole family gathers in the evening to watch games, during a movie night, a pajama party, or during Scrabble tournaments.

Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: American

Ingredients for Foolproof Chicken Nuggets

2 chicken breasts (cut into pieces of 1 inch)
2 cups cereals (I used crushed CHEERIOS)
1/2 tablespoon extra virgin olive oil
1 tablespoon all-purpose flour
1 egg
to taste pepper
to taste salt

Tools

I remind you that all the tools are those I use and recommend because they are tested.

3 Bowls
1 Baking Dish
1 Oil Sprayer

Steps for Foolproof Chicken Nuggets

Cut the chicken breast into pieces of about 1 inch and then transfer the pieces into a bowl where you will add the tablespoon of flour and mix everything very well.

Beat the egg in a bowl and add the salt and pepper, mix everything.
In another bowl, put the coarsely crushed cereals.
Take the chicken pieces, pass them in the batter, and then in the cereals.
Transfer the chicken pieces passed in the cereals into a baking dish in which you have placed a wet and squeezed parchment paper, arrange all the pieces well, and add a drizzle of oil.
Bake in a preheated oven at 320°F for 30 minutes, turning halfway through.
Your nuggets should be well browned on both sides.
I served them with baked potatoes and battered zucchini sticks.