Homemade Chicken nuggets
Gallon size baggie/storage bag
2 tablespoons milk
3 cups cornflakes, finely crushed
1 pound boneless chicken breast, cut into 1 or 1 1/2 inch bite-sized pieces
Preheat oven to 400 degrees. Whisk eggs and milk together in a small bowl; set aside.
Place cornflake crumbs in a gallon-sized zip top bag.
Dip each chicken piece in the egg and milk mixture, then let the kids help by shaking the pieces in the cornflake crumb bag.
Place each coated nugget on a cookie sheet coated with cooking spray.
Bake for 15 minutes or until done.
Serve with your favorite dipping sauce.
Makes 6 servings