Baked Chicken Nuggets
This healthy recipe comes from NDSU Extension.
Ingredients
1.5 pound boneless, skinless chicken breast*
1 cup cornflakes or other ready-to-eat cereal crumbs
1 teaspoon paprika
½ teaspoon Italian herb seasoning or seasoning of your choice
¼ teaspoon garlic powder
¼ teaspoon onion powder
Honey mustard sauce (optional, as dip)
Barbecue sauce (optional, as dip)
Teriyaki sauce (optional, as dip)
Directions
Preheat oven to 400 F. Cut the chicken into bite sized pieces. Place cereal in a plastic bag and crush using a rolling pin or can. Add remaining ingredients to cereal crumbs. Close bag tightly and shake until blended. Add a few chicken pieces at a time to crumb mixture and shake to coat evenly. Discard any unused crumb mixture. Place chicken pieces on greased baking sheet so they are not touching. Bake until golden brown with an internal temperature of 165 F, or about 12 to 14 minutes.
*You can substitute chicken thighs, but you will need to remove the skin and bones.
