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Favorite Chicken Nuggets

  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 25

Ingredients

3
cups Corn Chex™ cereal
1/2
cup grated Parmesan cheese
1/2
teaspoon salt
1/2
teaspoon seasoned salt
1/4
teaspoon paprika
1/8
teaspoon garlic powder
1
egg, slightly beaten
1
tablespoon milk
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
3
tablespoons butter or margarine, melted
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Nugget
Calories
60
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
160mg
7%
Potassium
45mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Coating the chunks is a snap when you work quickly with one fork in each hand. Drop the chunks in the butter; turn to coat, then lift into crumbs with one fork. Use the other hand (and fork) to turn and coat in the crumbs, and voilà, neatly coated chicken chunks!

Serve these crispy nuggets with purchased dipping sauces—barbecue, honey-mustard or sweet-and-sour—just like your favorite drive–thru!

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with aluminum foil. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
  • 2 In medium bowl, mix crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, mix egg and milk. Dip chicken into egg mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet. Pour melted butter over chicken.
  • 3 Bake 8 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

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