The secret to these chicken nuggets is that they're baked, not fried. Crispy on the outside yet succulent on the inside, these white meat chicken nuggets make a healthy fast-food alternative. Serve with ketchup, barbecue sauce or a fat free ranch dressing. Or simply combine a 1/4 cup of honey and a 1/4 cup of mustard for your very own honey-mustard sauce.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1/4 cup flour
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- 1 egg white
- 1/4 cup low fat buttermilk
- 1 cup cornflakes, crushed
Preparation:
Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty chicken pieces into bowl and roll in flour mixture. Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.
Serves 4.
Per Serving: Calories 182, Calories from Fat 15, Total Fat 1.6g (sat 0.5g), Cholesterol 66mg, Sodium 178mg, Carbohydrate 12.9g, Fiber 0.4g, Protein 28.9g
