Tuesday, January 26, 2010

Low-Fat Chicken Nuggets

1 lb. boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed

Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray. Prepare three bowls: One with flour and seasonings, another with egg and buttermilk stirred together, and the last with crushed cornflakes.

Cut the chicken breasts into 1 to 1-1/2 inch pieces. Empty chicken pieces into bowl and roll in flour mixture. Then, piece by piece, shake off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes. Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.

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