Channel Your Inner 7 Year Old: Crispy Baked Chicken Nuggets

Do you ever have one of those days where you just want something crunchy, crispy and nugget like?  Chicken nuggets are a kid friendly staple but those of us over 18 enjoy them too.  My oven baked crispy chicken nuggets are a childhood classic with a more sophisticated twist.  Tender bites of chicken breast are coated with Greek yogurt to keep them moist and coated with corn flake crumbs seasoned with a variety of spices and kicked up with the smokiness of chipotle chili powder.

These nuggets are baked in the oven to crispy perfection so they won't break the bank when it comes to your daily calorie and fat intake.  I like to serve them with my husband's homemade barbecue sauce but almost any dipping sauce would be delicious.  Enjoy!

Oven Baked Crispy Chicken Nuggets
serves 4

2 large whole boneless skinless chicken breasts
1/2 cup nonfat plain Greek yogurt
2 cups plain corn flakes
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup reduced fat parmesan cheese
1 teaspoon chipotle chili powder (mine is from Penzeys)
Fresh ground pepper
Sea sat

Preheat oven to 425 degrees.   Cover a baking sheet with parchment paper and set aside.  Cut the chicken breasts into even nugget sized pieces and season with ground pepper and sea salt. In a large ziplock bag, add the cornflakes, onion powder, garlic powder, parmesan cheese and chipotle chili powder.  Add in a few grinds of black pepper and sea salt. Close the bag and use a rolling pin to crush the cornflakes.

Set the bag of seasoned corn flake crumbs aside.  Using a brush, coat each piece of chicken with the Greek yogurt.  Add the coated pieces of chicken to the bag of crumbs in batches.  Shake the bag to coat the chicken pieces.  Place on the prepared baking sheet.

Bake for approximately 15 minutes and until crispy and golden.  Serve with your favorite dipping sauce.