Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Most children adore chicken nuggets. This healthful version begins with a soak in buttermilk to tenderize the lean meat and make it juicy.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.

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  • Preheat oven to 375°.

  • Place cornflakes, paprika, sugar, and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.

  • To prepare sauce, combine mustard, honey, and ginger. Serve with chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

190 calories; calories from fat 9%; fat 1.8g; saturated fat 0.4g; mono fat 0.6g; poly fat 0.4g; protein 21.8g; carbohydrates 21.3g; fiber 0.8g; cholesterol 50mg; iron 1.3mg; sodium 425mg; calcium 40mg.
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