Crisp Chicken Nibblers

Simple and scrumptious and a little italian flair. Enjoy these chicken nuggets with mashed potatoes and corn. This came from Taste Of Home Cooking For 2. I have not tried this posting for safe keeping.

• Ready In: 20 mins
• Serves: 2
• Yields: 12 nuggets

Ingredients

• 3⁄4 cup  Corn Chex
• 1⁄3 cup  corn flakes
• 1  garlic clove, peeled
• 1  teaspoon  dried minced onion
• 1  teaspoon  italian seasoning
• 1⁄8 teaspoon salt
• 1  egg
• 1⁄2 lb boneless skinless chicken breast, cut into bite size pieces
• 1  cup canola oil
•  ranch salad dressing (optional)

Directions

1. In a blender or food processor, combine the first 6 ingredients; cover and process until fine crumbs form. Transfer to a resealable plastic bag. In a shallow bowl, beat the egg. Coat chicken pieces with egg, then place in bag and shake to coat.
2. In a large skillet, heat oil to 375. Cook chicken pieces in oil for 5-6 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with ranch dressing for dipping if desired.