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Crunchy Homemade Chicken Nuggets

Serves 4
Time 1 hr 45 min
This recipe is perfect for teaching young children how to cook. You can do the cutting then help the kids do the rest. (Make sure they wash their hands thoroughly after handling raw chicken!)
Ingredients
  • 1 pound boneless, skinless chicken breasts cut into 2-inch chunks
  • 1/2 cup nonfat plain yogurt
  • Canola spray oil
  • 2 cups crushed corn flakes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup honey mustard sauce for dipping
Method

Preheat the oven to 375°F. Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for at least 1 hour or up to overnight.

Lightly coat a baking sheet wth spray oil; set aside. Put corn flakes, parsley, salt and pepper into a large, resealable plastic bag and shake to combine. Working with a few pieces at a time, drop chicken into bag, seal and shake to coat; transfer chicken to prepared baking sheet as done.

Bake chicken until crunchy on the outside and cooked through, about 25 minutes. Serve with honey mustard on the side for dipping.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound boneless, skinless chicken breasts cut into 2-inch chunks
  • 1/2 cup nonfat plain yogurt
  • Canola spray oil
  • 2 cups crushed corn flakes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup honey mustard sauce for dipping