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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I like foods that are simple and scrumptious and have a little Italian flair, writes Lora Pioll-Rohrich of Everett, Washington. We enjoy these chicken nuggets with mashed potatoes and corn. Ingredients:
3/4 cup corn chex |
1/3 cup cornflakes |
1 garlic clove, peeled |
1 teaspoon dried minced onion |
1 teaspoon italian seasoning |
1/8 teaspoon salt |
1 egg |
1/2 pound boneless skinless chicken breast, cut into bite-size pieces |
1 cup canola oil |
ranch salad dressing, optional |
Directions:
1. In a blender, combine the first six ingredients; cover and process until fine crumbs form. Transfer to a resealable plastic bag. In a shallow bowl, beat the egg. Coat chicken pieces with egg, then place in bag and shake to coat.
2. In a large skillet, heat oil to 375°. Cook chicken pieces in oil for 5-6 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with ranch dressing for dipping if desired. Yield: 2 servings.
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