No-Nonsense Chicken Nuggets
Great tasting chicken with a twist. Cornflakes are crunchier than breadcrumbs and your family will love them!
10 mins Cook Time
15 mins Yield: 4 servings
- 3 cups Corn Flakes
- 1/3 cup grated Parmesan Cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- Pinch of Black Pepper
- 1 pound skinless, boneless Chicken Breast Halves, cut into nugget-size pieces
- 1/4 cup All-Purpose Flour
- 2 Large Eggland's Best eggs, lightly beaten
Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
Place the corn flakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse several turns until finely crushed. Combine with the Parmesan cheese, salt, onion powder, garlic powder, and pepper in a medium bowl.
To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture.
Arrange the chicken on the prepared baking sheet and cook until golden brown, about 12 minutes.
If you are short on time, you can buy precrushed corn flake crumbs in the supermarket. In addition to ketchup or mustard, try various dipping sauces like honey, bar-b-que sauce, wasabi or even duck sauce from the Chinese restaurant.
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