Crispy Chicken Nuggets
Breading 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-top 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 favorite.
1 large egg(s)
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 24 chunks
- Preheat the oven to 375°F. Spray a baking sheet with olive-oil nonstick spray.
- Process the cornflakes into crumbs in a food processor or blender and scrape into a shallow bowl or pie plate. Combine the flour, salt, garlic powder, and paprika in another shallow bowl. Beat the egg in a separate shallow bowl.
- Working one at a time, coat the chicken chunks with the flour mixture. Dip into the egg to coat, then dredge in the cornflake crumbs. Place on the baking sheet. Repeat with the remaining chicken. Lightly spray the chicken with olive-oil cooking spray. Bake for 6 minutes; turn and continue baking until golden and cooked through, 5–6 minutes longer.
- Serving size: 6 nuggets.