The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!
4.9 stars (10 ratings)
Ingredients
1 ½poundsboneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
1tablespoonRanch Seasoning and Salad Dressing Mix
¼teaspooncayenne pepper, optional
Kosher salt and freshly ground black pepper, to taste
1cupbuttermilk
1large egg
1 ½cupscornflake crumbs
⅓cupfreshly grated Parmesan
3tablespoonscanola oil
¾cupsall-purpose flour
Instructions
Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk and egg.
CORNFLAKE MIXTURE: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
Working one at a time, dredge chicken in flour, dip into BUTTERMILK MIXTURE, then dredge in CORNFLAKE MIXTURE, pressing to coat.
Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
Place into oven and bake until crisp and cooked through, about 13-15 minutes.