Chicken Nuggets

  • 1 egg
  • 2 tablespoon milk, low fat
  • 3 ½ cup cornflakes, crushed
  • 1 pound chicken breasts, boneless, skinless, cut into nugget sized pieces

Dipping Sauce

  • 1 can pineapple, crushed, in juice (8 oz.)
  • 1 tablespoon cornstarch
  • ¼ cup pineapple juice
  • ½ cup barbecue sauce


Chicken Nuggets

  • Preheat oven to 400 degrees F.
  • In a small mixing bowl, stir the egg and milk together.
  • Place crushed cornflakes in a plastic bag.
  • Dip chicken pieces in egg mixture, then shake in bag with cornflakes to coat each chicken nugget.
  • Place coated chicken on a baking pan in oven and bake for 15 minutes.
  • Remove from oven, and transfer chicken nuggets to serving platter. Get ready for smiles!

Dipping Sauce

  • Pour undrained pineapple into the blender. Secure lid and blend for 20 seconds.
  • Pour blended pineapple into a saucepan. Add cornstarch and stir.
  • Add pineapple juice and barbecue sauce and stir again.
  • Bring to a boil. Reduce heat and simmer, stirring until sauce thickens, about 3 minutes.
  • Remove from heat and use for dipping.

Kids Can: measure out ingredients, stir egg and milk, crush cornflakes, coat chicken pieces using bag, place on baking sheet, and pour pineapple can contents into blender.

Change it up: Limited time? Try the chicken nuggets alone or with pre-prepared BBQ sauce or ketchup.

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