Serve up these Baked Chicken Nuggets instead of fried them to save loads of fat and calories. Cornflake crumbs give these a nice, satisfying crunch.
1-1/2 pound boneless skinless chicken thighs
1 cup cornflake cereal crumbs
1 teaspoon paprika
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Remove skin and bone; cut thighs into bite-sized pieces. Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.
Preheat oven to 400 degrees. Lightly grease a cooking sheet.
Place chicken pieces on cooking sheet so they are not touching.
Bake until golden brown, about 12 to 14 minutes.
Lightly grease an 8- by 12-inch baking dish.
Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.
Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.
Recipe makes 4 servings.
Serving size: 3 ounces
Calories: 175; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 67mg; Sodium: 127mg
Variation: Chix Stix
Chix Stix are chicken sticks made with chicken breast pieces instead of thighs. These are breaded and baked like the nuggets AND are delicious and low in fat and calories.
4 boneless, skinless chicken breast halves
1/4 cup low fat mayonnaise
1 cup bread crumbs
Heat oven to 425-degrees. Cut four boneless, skinless chicken breast halves into 1/4-inch strips. Brush all sides of the chicken with low-fat mayonnaise and then dip and coat all sides into 1-cup bread crumbs (seasoned crumbs work great, too, if you would like to zip up the flavor). Place on foil-lined baking sheet; bake 15 minutes or until golden and juices run clear. Make a tasty dip from half low-fat mayonnaise and half honey-mustard sauce, if desired.
Serving suggestion: Serve with potato nuggets, such as Tater Tots and tiny green peas (frozen).
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