Most kids I know could subsist on chicken nuggets alone. Not such an encouraging idea when most boxed and fast food varieties are packed with fillers and deep-fried in oil. But when the chicken is coated in a nutritious and wholesome crispy cereal and baked until golden with a good dipping sauce on the side . . . it’s a total winner. You’ll never buy boxed or hit the drive thru again!
Ingredients (makes 35 bites)
- Vegetable or canola oil spray
- 2½ cups corn flakes, whole-wheat flakes, or other flaky cereal
- 1 teaspoon kosher salt
- 1 cup buttermilk (or 1 scant cup milk plus 1 teaspoon white vinegar or lemon juice)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- optional accompaniments: ketchup, honey, Dijon or yellow mustard, veggie dip, tahini sauce, or your favorite BBQ sauce
Directions
Preheat the oven to 400 degrees Fahrenheit and spray a large baking sheet with cooking spray.
Place the cereal and salt in a ziplock bag and crush the flakes with a rolling pin. Or use a food processor and pulse until the mixture resembles bread crumbs.
Pour the buttermilk in a large bowl and the cereal coating in another large bowl.
Dip the chicken pieces in the buttermilk, then roll them in the cereal, making sure to coat the chicken completely.
Place the chicken bites on the baking sheet and lightly spray them with oil.
Bake for 12 to 14 minutes, or until cooked through.
Serve with the sauce or sauces of your choice.
To freeze: After step 4, place the chicken tenders on a sheet tray and freeze for 30 minutes. Transfer to a ziplock bag, label, and freeze for up to 4 months. To bake, do not defrost; just coat with spray and add 3 to 5 minutes to the baking time.
Recipe from Weelicious Lunches. See our interview with McCord for more lunchtime tips and tricks.
