I made the BEST baked chicken nuggets today — enough for the slew of kids running in and out of my house. I was making them for lunch for the boys and then Mr. Hospitality (Bob) yells to all his friends, “You can eat with us!” lol
So I cut up chicken breast into bite sized pieces, dredged them in flour seasoned with salt and pepper, italian seasoning and garlic powder. Then I made a “buttermilk” dip using plain greek yogurt thinned with a little milk. The final step was to coat the chicken pieces in pulverized cornflakes and bake them on preheated stones to 425 for 15-20. The three step coating made the crust extra thick and crispy. Next time I would add a little more salt and pepper to the flour and maybe try a spicy or chili version with cayenne, paprika and chili powder. Yum!