Tender chunks of baked chicken coated in a crispy cornflake and Parmesan breading, with a hint of spice. |
Equipment
- Large zip-top plastic bag or container with lid
- Baking sheet
Ingredients
- 1 pound boneless, skinless, chicken breast, cut into nugget-size pieces and patted dry
- 3 cups corn flakes cereal, crushed
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter or margarine, melted
- 2 tablespoons milk
- 2 large eggs
- 2-3 teaspoons red pepper sauce (optional)
- Nonstick cooking spray
Instructions
- Preheat oven to 400F. Light coat baking sheet with nonstick spray. Set aside.
- Combine corn flakes, Parmesan, and spices in a large bowl. Place in zip-top bag or container.
- Whisk together eggs, milk, butter, and hot pepper sauce in a small bowl.
- Dip chicken pieces into the egg mixture, then add to zip-top bag with cornflake coating.
- Shake bag or container to until chicken pieces are well coated.
- Arrange chicken pieces on baking sheet and bake for 15-20 minutes, until chicken is cooked through and breading is golden brown.
- Serve with your favorite dipping sauce.