Crispy Chicken Nuggets

Great tasting chicken with a twist. Cornflakes are crunchier than breadcrumbs and your family will love them!

Ready in 30 minutes

Yield : Makes 4 servings

Ingredients

• 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

Preparation

• 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.

Nutritional Facts

1 Serving: Calories 290; Fat 7g (2.5g saturated), Sodium 630mg; Carbohydrate 25g, Fiber 1g; Protein 31g; Vitamin A 10%, Calcium 10%; Iron 45%