Chicken Fingers (or Nuggets)
- Ready In:
- 38mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 118.29 ml nonfat yogurt
- 14.79-29.58 ml milk
- 1 skinless chicken breast half (about 1/2 lb.)
- 1.23 ml garlic powder
- 14.79-29.58 ml hot sauce (to taste and depending on the sauce's fire power!)
- 473.18 ml corn flakes
- 118.29 ml grated parmesan cheese
- 1.23-2.46 ml hickory smoke salt (Spice Islands Old Hickory Smoked Salt)
directions
- Cut chicken into 1/2" strips or"nugget" sized pieces.
- Whisk yogurt, milk, garlic powder and hot sauce until smooth.
- Put chicken in yogurt marinade and refrigerate (covered or in plastic bag) for 1- 4 hours.
- Crush cornflakes completely.
- Combine cornflakes, Parmesan cheese and hickory salt.
- Remove chicken from marinade and roll in crumbs to coat thoroughly.
- Set in single layer on a non-stick sheet, and freeze at least 2 hours before putting in freezer containers.
- Preheat oven to 400°.
- Spray a non-stick cookie sheet w/ cooking spray.
- Arrange strips/nuggets in a single layer.
- Spray tops lightly w/ cooking spray.
- Bake 16- 20 minutes, turning once.
- Serve hot with your favorite dipping sauce.
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Reviews
RECIPE SUBMITTED BY
Meredith K.
Richmond, Virginia