Favorite Chicken Nuggets

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

egg, slightly beaten

tablespoon milk

lb boneless skinless chicken breasts, cut into 1-inch cubes

tablespoons butter or margarine, melted

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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.

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!