Chicken Fingers (or Nuggets) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 2 |
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I'm really tired of buying expensive, high fat chicken nuggets at the store, so I've started making my own. Ingredients:
1/2 cup nonfat yogurt |
1 -2 tablespoon milk |
1 skinless chicken breast half (about 1/2 lb.) |
1/4 teaspoon garlic powder |
1 -2 tablespoon hot sauce (to taste and depending on the sauce's fire power!) |
2 cups corn flakes |
1/2 cup grated parmesan cheese |
1/4-1/2 teaspoon hickory smoke salt (spice islands old hickory smoked salt) |
Directions:
1. Cut chicken into 1/2 strips or nugget sized pieces.
2. Whisk yogurt, milk, garlic powder and hot sauce until smooth.
3. Put chicken in yogurt marinade and refrigerate (covered or in plastic bag) for 1- 4 hours.
4. Crush cornflakes completely.
5. Combine cornflakes, Parmesan cheese and hickory salt.
6. Remove chicken from marinade and roll in crumbs to coat thoroughly.
7. Set in single layer on a non-stick sheet, and freeze at least 2 hours before putting in freezer containers.
8. Preheat oven to 400°.
9. Spray a non-stick cookie sheet w/ cooking spray.
10. Arrange strips/nuggets in a single layer.
11. Spray tops lightly w/ cooking spray.
12. Bake 16- 20 minutes, turning once.
13. Serve hot with your favorite dipping sauce.
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