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.
- Preheat oven to 400 degrees F. Lightly grease a cooking sheet.
- Remove skin and bone; cut thighs into bite-sized pieces.
- Place cornflakes in a plastic bag and crush 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.
- Place chicken pieces on cooking sheet so they are not touching. Spray very lightly with cooking spray.
- Bake until golden brown (12-14 minutes).