Crispy chicken nuggets
3 - 6
PersonalPoints™ per serving
Serve these nuggets on a bed of mesclun for a satisfying, light meal.
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 nonstick spray. Bake 6 minutes; turn and continue baking until golden and cooked through, 5 – 6 minutes longer. Yields 6 nuggets per serving.