Baked chicken nuggets

MAKES 4 SERVINGS

1½ pounds chicken thighs

1 cup cornflakes

1 teaspoon paprika

½ teaspoon Italian herb seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 teaspoon salt

Remove chicken skin and bone; cut thighs into bite-size pieces. Place cornflakes in plastic bag and crush with rolling pin. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.

Add a few chicken pieces at a time to crumb mixture; shake to coat evenly.

Preheat oven to 400 degrees. Lightly grease baking sheet. Place chicken pieces on cooking sheet so they are not touching. Bake until golden brown, about 12 to 14 minutes.

Microwave method: Lightly grease an 8-by-12-inch baking dish. Place chicken pieces in dish so they are not touching. Cover with wax paper and cook on high until tender, about 6 to 8 minutes, rotating chicken every 2 to 3 minutes.

University of Illinois Extension

Nutrition facts per serving: 175 calories, 8 g fat, 2 g saturated fat, 67 mg cholesterol, 127 mg sodium