Family-Style Nuggets
Yield
32 nuggetsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
cornmeal
yellow |
|
| ½ | teaspoon |
onion salt
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
margarine
melted |
|
| 1 | tablespoon |
water
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
cornmeal
yellow |
|
| 2.5 | ml |
onion salt
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
dry mustard
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
margarine
melted |
|
| 15 | ml |
water
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
Directions
Preheat oven to 425 degrees F. Spray a large baking sheet with vegetable cooking spray.
On a sheet of waxed paper, combine dry ingredients. Mix well.
In a small bowl, beat together egg, margarine and water. Slice each chicken breast half into 8 equal chunks.
Dip each piece into egg mixture; dredge in crumb mixture.
Place chicken on prepared baking sheet.
Bake chicken pieces, turning once, until cooked through and and no longer pink, about 15 minutes.
Serve immediately.
