1. Heat oven to 400°. Line jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with aluminum foil. Remove fat from chicken. Cut chicken into 2-inch pieces.
2. Place cereal, flour, salt, paprika and pepper in blender. Cover and blend on medium speed until cereal is reduced to crumbs pour into bowl.
3. Place chicken and buttermilk in heavy-duty resealable plastic foodstorage bag. Seal bag and let stand 5 minutes, turning once. Dip chicken into cereal mixtrue to coat. Place in pan. Spray chicken with cooking spray.
4. Bake uncovered about 30 minutes or until crisp and chicken is no longer pink in center. Serve with barbecue sauce and sweet-and-sour sauce.
Calories 270 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Carbohydrate 20g (Dietary Fiber 1g)
% DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 4% Iron 16%
DIET EXCHANGES: 1 Starch, 4 Very Lean Meat, 1 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oven-Fried Chicken Nuggets recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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