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Crispy Chicken Nibblers

Crispy Chicken Nibblers
"I like foods that are simple and scrumptious and have a little Italian flair," writes Lora Pioll-Rohrich of Everett, Washington. "We enjoy these chicken nuggets with mashed potatoes and corn."
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3/4 cup Corn Chex
  • 1/3 cup cornflakes
  • 1 garlic clove, peeled
  • 1 teaspoon dried minced onion
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 pound boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup canola oil
  • Hidden Valley® Ranch, optional
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Directions

  • In a blender, combine the first six ingredients; cover and process
  • until fine crumbs form. Transfer to a resealable plastic bag. In a
  • shallow bowl, beat the egg. Coat chicken pieces with egg, then place
  • in bag and shake to coat.
  • In a large skillet, heat oil to 375°. Cook chicken pieces in oil
  • for 5-6 minutes or until golden brown, turning occasionally. Drain
  • on paper towels. Serve with ranch dressing for dipping if desired.
  • Yield: 2 servings.
Nutrition Facts: 12 pieces equals 409 calories,
© Taste of Home 2013

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Crispy Chicken Nibblers (continued)

Nutrition Facts: 26 g fat (3 g saturated fat), 169 mg cholesterol, 376 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.
© Taste of Home 2013