3 boneless, skinless, chicken cutlets cut into 1” cubes
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) from www.pinchofyum.com
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
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.