Yield: 4 Servings | Serving Size: 1 cup

Tray of baked chicken nuggets sitting on a kitchen towel next to a serving spatula.

This recipe and photo are used with the permission of Colorado State University Extention's Eating Smart Being Active program. 

Cost/Serving: $0.83

Ingredients:

Nonstick cooking spray

1 egg

1/2 cup milk

1/4 teaspoon salt

4 cups corflakes

2 boneless, skinless, raw chicken breats, cuts into small pieces

 

Directions:

  1. Preheat oven to 375°F.
  2. Collect, cut, and measure all ingredients before starting to prepare the recipe.
  3. Spray baking sheet with cooking spray.
  4. Mix eggs, milk, and salt with fork in a small bowl.
  5. Place corn flakes in a sealable plastic bag, seal, and crush into tiny bits. 
  6. Dip chicken pieces in the beaten egg and milk mixture, then drop the chicken pieces into the plastic bag of cornflakes and seal. Shake to coat evenly.
  7. Place nuggets in a single layer on the baking sheet.
  8. Bake 10 minutes. Check for doneness and continue baking if needed. Nuggets are done when they are golden brown and have no pink on the insuide when cut open. 
  9. Serve hot with ketchup or barbecue sauce.
  10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Nutrition Facts: Servings: 4, Serving Size: 1 cup
Amount per serving: Calories 210, Total Fat 2g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 95mg, Sodium 640mg, Total Carbohydrate 26g, Dietary Fiber 1g, Total Sugars 5g (Incl. 0g Added Sugar), Protein 22g

 

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