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Wide shot of crispy chicken nuggets on a baking sheet.

Hot Shot Chicken Nuggets

Hot Shot Chicken Nuggets

Tender chunks of baked chicken coated in a crispy cornflake and Parmesan breading, with a hint of spice.
 Health Through Literacy
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes, Snacks
World Cuisine American
Servings 4 Servings

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.