Ingredients
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2 cups bite-size corn square cereal (such as Corn Chex®)
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2 eggs
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⅓ cup rice flour
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4 skinless, boneless chicken breast halves, cut into bite-size pieces
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¼ cup oil for frying, or as needed
Directions
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Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
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Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
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Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
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Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
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Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| 326 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 12% |
| Cholesterol 179mg | 60% |
| Sodium 249mg | 11% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 36g | 73% |
| Vitamin C 3mg | 3% |
| Calcium 80mg | 6% |
| Iron 6mg | 34% |
| Potassium 326mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
