Blake Makes

These chicken nuggets are so good, and (again) take me back to my childhood. They’re surprisingly healthy, too. The batter is made from pulverized corn flakes, and they’re baked in a hot oven until crisp. We ate them with crispy, baked sweet potato matchsticks. This is an Ellie Krieger recipe.

Ingredients:

• Boneless, skinless chicken breasts
• Low-fat buttermilk
• S&P
• 4 cups crushed corn flakes

To Make:

I used one-and-a-half pounds of chicken, but this recipe is flexible, so use as much as you want. Slice the chicken crosswise into nugget-sized chunks. Put the chicken in a bowl, and drown it in buttermilk (I added a little hot sauce, too).

Soak the chicken for at least 15 minutes (I let it go for an hour) in the fridge. Crush the corn flakes in a bag, or blitz them in the food processor, and pour them into a shallow dish. Drain the buttermilk and salt and pepper the chicken pieces.

Coat the chicken with the cereal, then place it on a greased sheet pan. Back for about 10 minutes at 400. Test the thicker pieces for doneness. Let them cool. The nuggets will crisp upon standing.

We dipped our in honey. I figured we could spare the extra calories since we didn’t fry these beauties.

To Make The Sweet Potato Matchsticks:

Make broad slices of a sweet potato, then slice those broad slices into thin matchsticks. Toss with a little oil, and salt and pepper. Bake in a single layer on a sheet pan at 450 for 30 minutes. Sprinkle with a little more salt when they’re done.