Crunchy Chicken Nuggets
Serve kids crunchy chicken nuggets for lunch. Get the taste they love and enjoy less fat than restaurant-style nuggets. Prep takes 20 minutes. The recipe is ready in 35 minutes. Make four main dish servings or eight appetizers. Dip chicken in egg white, roll in Rice Krispies cereal with spices, and bake at 450°F for 12 minutes. Serve warm with reduced-fat ranch dressing. Switch up flavors with reduced-sodium taco seasoning instead of the spices.
- Lower in fat than restaurant chicken nuggets
- Prep and cook time is 35 minutes
- Makes 4 main dish servings or 8 appetizers
- Coating uses Rice Krispies cereal for crunch
- Option to use reduced-sodium taco seasoning for flavor variation
Serve your kids these crunchy chicken nuggets for lunch. They'll love the taste and you'll love the fact that they're lower in fat than the popular restaurant-style chicken nuggets.
PREP TIME (MIN)
20
TOTAL TIME (MIN)
35
SERVINGS
4 main dish, 8 appetizer
Ingredients
- 2egg whites
- 1 tablespoonwater
- 2 1/2 cups Kellogg's® Rice Krispies® cereal
- 1 1/2 teaspoonspaprika*
- 1 teaspoonseasoned salt*
- 1/8 teaspoongarlic powder*
- 1/8 teaspoononion powder*
- 1 pound boneless, skinless chicken breasts
- 1 tablespoonbutter or margarine, melted
- 1/4 cupreduced-fat ranch salad dressing
Directions
1. In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder. 2. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center. 3. Serve warm with salad dressing as dipping sauce. *Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.
