Crispy Corn Nuggets

Corn nuggets are little golden bites of joy, and if you haven't tried them yet, get ready to be hooked. Each nugget has a crispy outside and a savory center filled with chicken, cheese and sweet corn. Pair it with your favourite dipping sauce and let flavour fill on your palate.

Corn nuggets are a great treat for parties, family get-togethers, or even as a fun snack to enjoy on your own. They have a special way of bringing a smile to anyone who tries them, and they are so great with dipping sauces like ketchup and hot sauce. This recipe has a special spot in my heart because it's a crowd-pleaser with minimal fuss.

Whether you're new to cooking or a seasoned chef, these nuggets are surprisingly easy and fun to make. Plus, adding chicken can make them a bit appetizing, which is great for those who love a more filling snack.

WHY YOU'LL LOVE THIS CORN NUGGET RECIPE?

Here's why you'll love this delicious corn nuggets recipe:

• Perfectly crispy and soft: The outside is golden and crispy, while the inside remains soft and melty.
• Family-friendly: Both kids and adults love these nuggets, making them ideal for family meals or parties.
• Easy to make: Basic ingredients and simple steps make this recipe quick to put together.
• Freezer-friendly: Make a big batch and freeze some for quick meal prep.

INGREDIENTS FOR DELICIOUS CORN NUGGETS

Corn Nuggets:

• 15 oz or 425 grams whole can kernel corn; drained
• 1 cup shredded mozzarella cheese
• 8 oz or 225 grams of cream cheese
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 140 grams of ground chicken

Breading:

• ½ cup all-purpose flour
• 2 eggs, beaten
• ½ cup yellow cornmeal
• ½ cup breadcrumbs
• Oil for frying
• Optional: Dipping sauces like ranch, tomato sauce, or hot sauce

HOW TO MAKE CRISPY CORN NUGGETS

In a large mixing bowl, combine the drained corn kernels, shredded mozzarella cheese, cream cheese, salt, sugar, onion powder, black pepper, and ground chicken.

Mix everything until thoroughly combined—you can use a hand mixer to make it even smoother and ensure the cheese blends well.

Scoop out portions of the corn mixture and shape them into small balls.

Place each ball on a parchment-lined baking sheet so they're ready for breading.

Prepare your breading station with three separate bowls: one with all-purpose flour, one with beaten eggs, and the last with a mixture of cornmeal and breadcrumbs. 

First, coat each nugget ball in flour, then dip it into the beaten eggs, and finish by rolling it in the cornmeal and breadcrumbs mixture for an extra crispy coating.

Preheat oil in large deep skillet to 360°F (180°C).

Carefully place a few nuggets into the hot oil, cooking them in batches for about 2–4 minutes each or until they turn a beautiful golden brown.

Use a slotted spoon or tongs to remove the nuggets and drain excess oil on a paper towel-lined plate.

Serve them warm with my favourite dip greek tzatziki, and get ready for a crispy, cheesy delight!

ALTERNATIVE COOKING METHODS FOR CORN NUGGETS

If frying isn't your preferred method, or you're looking for a healthier option, there are several alternative cooking methods you can try:

• Air fryer: Preheat the air fryer to 375°F (190°C). Cook for about 10 minutes, turning halfway.
• Oven-baked: Bake on a greased baking sheet at 375°F (190°C) for 15–20 minutes or until golden. Baking will give a different texture than frying; they might not be as crispy, but they'll still be full of flavour.

TIPS TO MAKE THE BEST CORN NUGGETS RECIPE

To ensure your corn nuggets turn out perfectly crispy and flavourful, keep these helpful tips in mind:

• Chill the wet mixture: Refrigerate the nugget mixture for 10–15 minutes to make it easier to handle.
• Avoid overcrowding: Fry a few nuggets at a time for even cooking.
• Use fresh oil: This keeps the nuggets tasting fresh and prevents an oily aftertaste.

HOW TO STORE CORN NUGGETS?

Although I recommend savoring your golden corn nuggets warm for the best flavour and texture, you might find yourself with leftovers. Here's how to store them properly to enjoy later:

• Leftovers: Store any leftover corn nuggets in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place uncooked, breaded nuggets on a baking sheet and freeze. Once frozen, transfer them to a freezer bag and store them for up to 3 months.
• Reheating: Reheat corn nuggets in the oven at 350°F (175°C) for about 10 minutes or until heated.

FAQs

MORE RECIPES YOU'LL LOVE

• Zucchini and Corn Fritters
• Air Fryer Corn Dogs
• Air Fryer Corn on the Cob
• Pea & Sweet Corn Fritters
• Air Fryer Teriyaki Chicken
• Healthy Chicken Tacos

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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