CRISPY BUFFALO CHICKEN NUGGETS

CRISPY BUFFALO CHICKEN NUGGETS

You won’t be able to resist these crispy buffalo chicken nuggets. They’re crispy on the outside and so tender and flavorful on the inside.

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INGREDIENTS:

• 1 lb. – 1 1/2 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch chunks
• 3/4 c. Frank’s Red Hot Buffalo Sauce (original NOT hot, unless you want it spicy)
• 1 c. all-purpose flour
• 1 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. coarse salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. dried parsley
• 2 eggs
• 2 tbsp. buttermilk
• 3 c. corn flakes cereal, crushed into coarse crumbs
• Oil for spraying (avocado, sunflower, safflower etc.)

DIRECTIONS:

1. In a medium bowl combine the chicken and buffalo sauce. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
2. In a shallow dish whisk together the flour, garlic powder, paprika, salt, pepper, and parsley.
3. In a second shallow dish whisk together the eggs and buttermilk.
4. In a third shallow dish add the crushed corn flakes.
5. Preheat oven to 425 degrees.
6. Piece by piece, dip the chicken into the flour, then the egg mixture, and roll (gently pressing) in the cornflakes. Place nuggets on a lined baking sheet. Lightly spray with oil.
7. Bake for 18-22 minutes or until they reach an internal temperature of 165 degrees, and are golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
8. Serve with your favorite dressing and veggie sticks.

Original Recipe Article from lifemadesimplebakes.com

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