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

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dishes, Snacks

Cuisine American

Servings Servings

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

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.

Keyword 30 minutes or Less, Comfort Food, Kid-friendly, Lunch, Weeknight Meals