This kid favorite is just as good in the low-fat, oven-baked version. For easy clean-up and maximum crispiness, lay a sheet of foil on a cookie sheet; and, then place a wire rack on top of the foil.
Ingredients:
- skinless, boneless chicken breasts cut in 1-2 inch squares
- non-fat or low-fat buttermilk
- flour for dredging
- finely crushed corn flakes for dredging
- salt and pepper to taste
Preparation:
Preheat oven to 375.
Prepare three large bowls for dredging chicken - 1 with flour seasoned with salt and pepper, 1 with buttermilk, and 1 with crushed corn flakes.
Prepare baking pan by laying a sheet of foil over a cookie sheet; and then place a wire rack on top of the foil.
Season chicken with salt and cut into 1-2 inch pieces. Dredge chicken pieces in flour. Shake off excess flour and coat with buttermilk. Next, generously coat chicken with corn flakes, and place on rack of your baking pan.
Bake nuggets for 15 minutes.
These keep well for the next day's lunch box so make plenty!
