Ingredients
1 1/2 pounds chicken thighs
boneless
skinless
1 cup ready-to-eat cereal
cornflakes
crumb
1 teaspoon paprika
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Steps
Wash hands with soap and water.
Remove skin and bone; cut thighs into bite-sized pieces.
Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.
Preheat oven to 400 °F. Lightly grease a cooking sheet.
Place chicken pieces on cooking sheet so they are not touching.
Bake until golden brown, about 12 to 14 minutes.
Lightly grease an 8x12 inch baking dish.
Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.
Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 158 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 99 mg |
| Sodium | 115 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Total Sugars | 1 g |
| Added Sugars included | 1 g |
| Protein | 18 g |
| Vitamin D | 0 mcg |
| Calcium | 13 mg |
| Iron | 3 mg |
| Potassium | 233 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Baked Chicken Nuggets. Recipe source: Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.