Chicago Food Blog

These chicken nuggets are an easy and great way to get kids to help in the kitchen. My brothers are always competing to be the one who crushes the corn flakes. I also like to sometimes use buttery crackers such as Ritz Crackers to mix it up.

Yield
8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)

Ingredients
Chicken:
•    1/2  cup  low-fat buttermilk (If you don’t have buttermilk then add a tablespoon of vinegar or lemon juice to approximately one cup of milk and let it set for 5 minutes)
•    1 1/2  pounds  skinless, boneless chicken breast, cut into 40 pieces
•    3 3/4  cups  cornflakes
•    1  teaspoon garlic
•    1  teaspoon  paprika
•    1/2  teaspoon  sugar
•    1/4  teaspoon  salt
•    Cooking spray

Sauce:
•    1/2  cup  prepared mustard
•    1/4  cup  honey

Preparation
To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
Preheat oven to 375°.
Place cornflakes, paprika, sugar, garlic and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
To prepare sauce, combine mustard and honey. Serve with chicken.

Nutritional Information
Calories:190 (9% from fat)
Fat:1.8g (sat 0.4g,mono 0.6g,poly 0.4g)
Protein:21.8g
Carbohydrate:21.3g
Fiber:0.8g
Cholesterol:50mg
Iron:1.3mg
Sodium:425mg
Calcium:40mg

More info on this recipe

Photo by a l e x a n d r a. k

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