Chicken to Crow About
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1⁄4 cup flour
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb chicken breast, boneless, skinless, cut into 2-inch pieces
- 1⁄4 cup nonfat milk
- 1⁄2 cup plain dried breadcrumbs
- olive oil flavored cooking spray
-
HONEY MUSTARD SAUCE
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons light mayonnaise
-
CREAMY DILL SAUCE
- 1⁄2 cup plain yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh dill (3/4 tsp dried)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Preheat oven to 400°F Line a large baking sheet with parchment paper.
- In a bowl, combine flour, onion, garlic, salt, and pepper. Toss chicken with flour mixture.
- Pour milk into a shallow bowl. Dip chicken into milk.
- Pour bread crumbs onto a large bowl. Roll chicken in crumbs.
- 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.
- NOTE: The recipe calls for breast, but I don't see why you couldn't substitute boneless thighs.
- To make sauces: mix together ingreadients and refrigerate until ready to serve.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>