Preheat oven to 190°C. Line a baking sheet with parchment paper.

Pulse 2½ cups corn flakes in a food processor until fine crumbs form (or take a rolling pin to them in a large zip-loc bag). In a shallow bowl, stir together ¾ cup crumbs and ¼ cup finely grated parmesan.

In the bowl of your clean food processor or high powered blender, combine 1 lb chicken pieces, 1 Tbsp potato flakes, ⅓ cup water, 1 tsp garlic salt, and ⅛ tsp black pepper. Pulse until chicken is finely chopped.

With wet hands, roll and flatten chicken into small nugget patties, using about 1 Tbsp of the meat mixture for each nugget. Roll the nugget into bread crumbs, pressing gently for crumbs to adhere. (Freezing Tip: You can freeze them once they are breaded; freeze them flat for 1 hour, then transfer to ziploc bags and store up to 3 months. When ready to bake them, bake frozen nuggets as directed in step 4).

Transfer nuggets to lined baking sheet and bake at 190°C for 15 min on the middle rack or just until cooked through, flipping them over half way through baking. Remove from oven and let nuggets rest a few minutes before serving. P.S. Don't over-bake your nuggets or they will start to get dry.

Recipe Notes

*You can use ¾ cup panko crumbs instead of corn flakes. To get the panko crumbs golden, spray nuggets with cooking spray before baking and bake for 13 min then broil nuggets additional 2 minutes to give them a golden glow.