Crunchy Chicken Nuggets

in Recipes

Submitted by Stroller Strides
Makes eight 2-oz servings

1 tablespoon canola or olive oil
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup cornflakes, crushed
3/4 cup buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.;