Baked Cornflake Chicken Nuggets with Honey Mustard Dipping Sauce

March 14th, 2017

Baked Cornflake Chicken Nuggets

Some days I sit down to write a post and I’m filled with thoughts, a rapid moving, overflowing inner dialogue just bursting to come out. I can barely type fast enough to keep up with the steady stream of personal commentary. Today my mind is quiet (I guess I shouldn’t complain). My kids are doing their homework independently (aliens must have replaced my actual children with look-alike clones), dinner is made and sitting on the counter, and the house is more or less clean. What now?

I was talking to a friend the other day about the hustle and bustle of our respective households. We both agreed that while raising children can be exhausting and overwhelming and frustrating, there is nothing more wonderful than a house filled with laughter and noise and chaos. At realizing how much we actually enjoyed the tumult, my friend threw her head back, laughed out loud and said “beautiful chaos”. What a great way to sum it up.

I think I will keep this short and sweet, take advantage of the momentary quiet, and maybe enjoy a cup of tea….

Here’s an easy recipe for Baked Cornflake Chicken Nuggets….they’ll keep all the “aliens” happy (and maybe even quiet for a few precious minutes)!

INGREDIENTS

Chicken Nuggets:
3 boneless, skinless, chicken cutlets cut into 1” cubes
1-cup flour
3 eggs, beaten
2 cups ground cornflakes (I buy a box of cereal and pulse it in the food processor until I have mostly fine crumbs)
1-2-teaspoons poultry seasoning (MSG free. I like Trader Joe’s 21 Blend Salute)
Kosher salt (use sparingly as the poultry seasoning often contains salt)
Canola oil cooking spray

Honey Mustard Sauce: (Just mix all the ingredients together)
¼ cup honey
¼ cup mayonnaise
¼ cup Dijon mustard
1-tablespoon white distilled vinegar or lemon juice
¼ teaspoon cayenne pepper or 2 teaspoons of Frank’s Hot Sauce

* This recipe for Honey Mustard Dipping Sauce comes from a great website www.pinchofyum.com

DIRECTIONS:

Pre-heat the oven to 425 degrees. Lightly spray a rimmed cookie sheet with the cooking oil (I like to do this over the sink to make sure the floor doesn’t get slippery).

Take out three medium sized mixing bowls. Put the flour in the first bowl. Add the chicken and toss to coat with flour. Put the eggs into the second bowl. Take out about 5 or 6 pieces of chicken and put them into the beaten eggs. In the third bowl, add the ground cornflakes and the spice mixture. Mix well. Drain the chicken on the side of the egg bowl and add the chicken pieces into the cornflakes. Using a fork (or your fingers) coat with crumbs. Place on the prepared cookie sheet. Repeat with all the pieces of chicken (you might need 2 cookie sheets). Spray the top of the nuggets with cooking spray and sprinkle lightly with kosher salt. Put into the oven for about 7-8 minutes. They should look a bit browned on top. Turn them over and cook another 5-6 minutes. Remove and serve hot with sauce.

* I was recently at a restaurant in Nyack, NY called Strawberry Place. They have wonderful, home cooked food that makes you want to return day after day. In particular they make a Buffalo Chicken Wrap. These nuggets would work great in a wrap filled with lettuce, tomato, onion, blue cheese dressing and Franks Hot Sauce!

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