Chicken to Crow About

Submitted by Chris Reynolds

"I found this recipe in the weekly circular of our local newspaper. It's crispy, crunchy, and low in fat."

 

• Ready In: 35mins
• Ingredients: 18
• Serves: 4

ingredients

• 59.14 ml flour
• 4.92 ml onion powder
• 2.46 ml garlic powder
• 1.23 ml salt
• 1.23 ml black pepper
• 453.59 g chicken breast, boneless, skinless, cut into 2-inch pieces
• 59.14 ml nonfat milk
• 118.29 ml plain dried breadcrumbs
• olive oil flavored cooking spray

• HONEY MUSTARD SAUCE

• 44.37 ml honey
• 44.37 ml Dijon mustard
• 29.58 ml light mayonnaise

• CREAMY DILL SAUCE

• 118.29 ml plain yogurt
• 14.79 ml Dijon mustard
• 9.85 ml lemon juice
• 14.79 ml chopped fresh dill (3/4 tsp dried)
• 1.23 ml salt
• 0.61 ml pepper

directions

1. Preheat oven to 400°F Line a large baking sheet with parchment paper.
2. In a bowl, combine flour, onion, garlic, salt, and pepper. Toss chicken with flour mixture.
3. Pour milk into a shallow bowl. Dip chicken into milk.
4. Pour bread crumbs onto a large bowl. Roll chicken in crumbs.
5. Arrange chicken on baking sheet; spritz with cooking spray. Bake 20 minutes or until thoroughly cooked. Serve nuggets with ketchup or a sauce of your choosing.
6. NOTE: The recipe calls for breast, but I don't see why you couldn't substitute boneless thighs.
7. To make sauces: mix together ingreadients and refrigerate until ready to serve.