Crunchy Chicken Nuggets
Serve nuggets with your favorite dipping sauce–BBQ, ketchup or honey.
- 2 Cups Cheerios
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Cup Milk
- 2 Tablespoons Honey
- 1 Tablespoon Mustard
- 1 Pound Chicken Breasts or Thighs (boneless, skinless, cut into 1-inch pieces)
- 2 Tablespoons Butter (or margarine, melted)
- Heat oven to 400° F. Spray with cooking spray or lightly grease 13 x 9-inch pan.
- Finely crush cereal. Stir together cereal, salt and pepper; set aside. In medium bowl, stir together milk, honey and mustard until blended. Dip chicken into milk mixture; coat with cereal mixture. Place chicken in pan; drizzle with melted butter.
- Bake 20 to 25 minutes or until crust is golden and chicken is no longer pink in center.
Do-Ahead:
Assemble and refrigerate chicken nuggets up to 24 hours before baking. You may need to add 5 minutes to the bake time.