Crunchy Homemade Chicken Nuggets


1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup nonfat plain yogurt
Cooking spray
2 cups crushed corn flakes
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup honey mustard sauce for dipping


Preheat oven to 375°F. Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for 1 hour or overnight.

Grease a large baking sheet with cooking spray; set aside. Put corn flakes, parsley, salt and pepper into a large, resealable plastic bag and shake to combine. Working with a few pieces at a time, drop chicken into bag, seal and shake to coat; transfer chicken to prepared baking sheet as done.

Bake chicken until crunchy on the outside and cooked through, about 25 minutes. Serve with honey mustard on the side for dipping.

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