Monday, January 11, 2010

Oven Baked Chicken Nuggets

This is a great recipe to make with and for kids. My son has been making this recipe (with declining amounts of help) for many years, ever since we saw Rachael Ray make it with a 6 year old on a 'cook with your kids' food network special. Last night the only thing I had to do was cut the chicken. Hrm...methinks I should put this on the menu more often.

Oven Baked Chicken Nuggets

Adapted from Rachael Ray

1 Cup Cornflakes
1 Cup Dry Breadcrumbs
1 tsp Salt
1/2 tsp Pepper (Or more, to taste)
3 Tbsp Canola Oil
1 1/2 Pounds Boneless, Skinless Chicken Breast
1/3 Cup Flour
2 Eggs

Preheat oven to 375

Put the cornflakes in a shallow bowl and crush with your hands to desired crumb-like consistency. Add the breadcrumbs, salt, pepper and canola oil. Stir to combine. Place the flour in another shallow bowl, and beat the eggs in a third bowl.

Cut the chicken into roughly 2-inch pieces. Dredge the chicken first in the flour (Shake off excess), then the eggs, and finally the breadcrumb mixture. Place on a baking sheet that has been coated with cooking spray. (As always, a layer of foil makes clean-up easier).

Bake in the 375 oven until nicely browned and crispy, 15-20 minutes.

For a printer-friendly version of this recipe, click here.

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