I love homemade chicken nuggets. I also love restaurant chicken nuggets. The difference is when I make them at home, I don't have to live in complete denial about what I am eating. I know what I am eating.
And that's a good thing.
I've made chicken nuggets before using different breading but this was the first time with corn flakes. I liked it. You can pretty much add any different spice combinations to suit your taste. Go with italian seasoning for Italian nuggets. Use chipotle chili powder for a tex mex flair. The possibilities are endless. These were good, kinda spicy but good.
This is linked up with Cooking Thursday at Diary of a Stay at Home Mom.
This is also linked with the Carnival at Made it From Scratch. Also at Recipe Share from It's A Colorful Life!
Crispy Baked Chicken Nuggets
4 cups Corn Flakes (when crushed, I think it's about 2 cups)
2 tsp. paprika
1 tsp. oregano
1/8 tsp. cayenne pepper (optional but I liked it)
2 egg whites
2 lbs. chicken, boneless, cut into bite size pieces
Crush Corn Flakes in a large plastic baggie. Add seasonings and mix. Put crumbs into a shallow bowl. Dip chicken pieces into egg white, allowing excess to drip off. Coat chicken with the crumbs and put on a baking dish sprayed with cooking spray. Bake for 8 - 10 minutes at 450 degrees or until chicken is no longer pink. This may vary depending on your size of chicken.
Total calories = 1440
6 servings = 240 calories per serving
Crispy Baked Chicken Nuggets + Asian Green Beans + small baked potato with sour cream = 512 calorie dinner
Calories calculated from calorieking.com. Some numbers are approximate and rounded.