Crispy chicken nuggets
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Crumbing chicken fingers in crushed corn flakes? It doesn’t get any crunchier. We used a food processor to pulse the cereal, but you can also bang ’em up in a zip-lock bag. There are lots of kinds of paprika to choose from, ranging from sweet to smoky, and mild to spicy. Feel free to use your favourite. Pair them with our "Creamy barbecue dipping sauce" for the perfect pairing.
Ingredients
Corn flakes cereal
2 cup(s)
Plain flour
¼ cup(s)
Garlic powder or flakes
½ tsp
Egg(s)
1 medium
Skinless chicken breast
450 g, cut into 24 chunks
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven to 190°C. Lightly spray a baking tray with oil.
2
Process cornflakes into fine crumbs with a food processor or blender and scrape into a shallow bowl. Combine flour, a pinch of salt, garlic and paprika in another shallow bowl. Beat egg in a separate shallow bowl.
3
Working one at a time, coat chicken with flour mixture. Dip into egg to coat, then in cornflake crumbs, pressing to coat. Place on baking tray. Repeat with remaining chicken.
4
Lightly spray chicken with oil. Bake for 15 minutes, until golden and cooked through. Let cool slightly before serving.
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