Who needs chicken nuggets?! This entire recipe also works for a firm white fish and comes to us from the USDA Center for Nutrition Policy and Promotion (CNPP)’s Recipes and Tips for Healthy, Thrifty Meals (2000).
This is a fun meal for kids to make, since they can make the corn flake crumbs and roll the chicken in them. If you have the time, do the coating the way the professional chefs do: first roll each raw chicken piece in flour, then in a beaten raw egg, THEN in the crumbs. You will have a tasty coating that really sticks! Another delicious job for junior chefs: make a low fat dip for the chicken. Use non-fat yogurt and add a bit of honey and mustard OR some Mrs. Dash seasoning.
Remember that raw chicken must be treated with extra care so that you do not spread bad germs around the kitchen! Your knife, cutting board, and any other surface that has been touched by the chicken must be carefully washed, then sprayed with disinfectant (bleach solution: 1/2 tsp bleach in 2 cups of water), then a final rinse. Let the bleach solution sit on the knife and cutting board and counter for 30 seconds to do its job before you rinse.