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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The secret to these chicken nuggets is that they're baked, not fried. Crispy on the outside yet succulent on the inside, these white meat chicken nuggets make a healthy fast-food alternative. Serve with ketchup, barbecue sauce or a fat free ranch dressing. Or simply combine a 1/4 cup of honey and a 1/4 cup of mustard for your very own honey-mustard sauce. Don't forget to add the calories for the sauce!! That is not included here. Ingredients:
1 pound boneless, skinless chicken breasts |
1/4 cup flour |
1/4 tsp paprika |
1/4 tsp freshly ground black pepper |
3/4 cup egg white substitute |
1/4 cup non fat milk |
1 cup cornflakes, crushed |
Directions:
1. Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
2. Prepare three bowls: one with flour and seasonings (add a litle salt if desired), one with egg and soy milk stirred together, and one with crushed cornflakes.
3. Cut chicken breasts into 1 to 1 1/2-inch pieces. Empty chicken pieces into bowl and roll in flour mixture. Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes. Place on wire rack to allow mixture to dry a little onto chicken pieces.
4. Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.
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