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Chicken Nuggets




Source of Recipe


From Cooking Light magazine, modified by Tonya Tomlinson


Recipe Introduction


Note from Tonya: my husband and I use Buffalo sauce for dipping to add a little kick! I have experimented with corn chex and other unsweetened cereal on hand when out of corn flakes with equally good results.



List of Ingredients




2 tablespoons all-purpose flour (I use rice flour mixed with a little corn meal)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten (I use ener-g egg replacers and about a tablespoon of honey)
1 1/2 cups coarsely crushed cornflakes
1 pound chicken fillets, cut into 1/2-inch-thick strips
Cooking spray

Recipe



Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites (or egg replacer honey mixture) in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg mixture; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg mixture, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once. They come out nice and crunchy on the outside and juicy on the inside.