Total Time: 50 minutes
Servings: 6
Ingredients:
• 2 pounds (907 g) boneless, skinless chicken breast halves
• ¾ cup corn flakes cereal
• ½ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon pepper
• ⅓ cup buttermilk
• Cooking spray
• ½ cup barbecue sauce
• ½ cup sweet-and-sour sauce
Method:
- Heat oven to 204°C. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove fat from chicken. Cut chicken into 2-inch pieces.
- Place cereal, flour, salt, paprika and pepper in blender. Cover and blend on medium speed until cereal is reduced to crumbs; pour into bowl.
- Place chicken and buttermilk in heavy-duty resealable plastic food-storage bag. Seal bag and let stand 5 minutes, turning once. Dip chicken into cereal mixture to coat. Place in pan. Spray chicken with cooking spray.
- Bake uncovered about 30 minutes or until crisp and chicken is no longer pink in center. Serve with barbecue sauce and sweet-and-sour sauce.
Expert Tips:
Fast food without the fat! You won't believe these tasty chicken bites are baked, not fried, in a cornflake crust. In addition to the two dipping sauces we suggest below, try honey or low-fat ranch dressing.
http://www.bettycrocker.com/recipes/oven-fried-chicken-nuggets/72f605e8-b561-4cd5-8dbd-584b811581cf?term=chicken+breasts+sweet+chili+sauce