Robert C. Baker, the inventor of the “chicken nugget,” originally made their iconic shape by slicing the breast into pieces that could be fried without the breading falling off. According to historians, the idea to call them nuggets comes from the term miners used for gold found in riverbeds. As the story goes, Baker saw the golden-brown color the chicken chunks had when placed in the fryer, and dubbed them “nuggets of deliciousness”!
While there’s no frying involved in this recipe, these flour-free chicken nuggets have the same crunch and flavor with a healthy twist!
INGREDIENTS
- 3 cups Corn Chex© cereal
- ½ cup grated parmesan cheese
- ½ tsp. salt
- ½ tsp. seasoned salt
- ¼ tsp. paprika
- 1 pinch of garlic powder
- 3 tbsp. butter, or margarine
- 1 tbsp. milk
- 1 lb. boneless skinless chicken breasts, cut into 1×1-inch pieces
DIRECTIONS
- Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
- In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
- Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.
NUTRITIONAL FACTS
Serves 8 (nutrition facts for 1 nugget)
| Nutritional Analysis |
Per Serving |
| Calories |
60 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Cholesterol |
15 mg |
| Sodium |
160 mg |
| Carbohydrates |
3 g |
| Sugars |
0 g |
| Dietary Fiber |
0 g |
| Protein |
5 g |
RECIPE SOURCE
This tasty recipe is courtesy of Betty Crocker Kitchen.
https://www.bettycrocker.com/recipes/gluten-free-favorite-chicken-nuggets/ddaea4d6-b3f2-414d-8daa-1d6f410ebe31
