Crispy Chicken Nibblers Recipe

5 1 1
Crispy Chicken Nibblers Recipe
Crispy Chicken Nibblers Recipe photo by Taste of Home
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Crispy Chicken Nibblers Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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
  • Ranch salad dressing, optional

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.
Originally published as Crispy Chicken Nibblers in Cooking for 2 Summer 2005, p 52

Nutritional Facts

3 ounces cooked chicken: 409 calories, 26g fat (3g saturated fat), 169mg cholesterol, 376mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 27g protein.

  • 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
  • Ranch salad dressing, optional
  1. 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.
  2. 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.
Originally published as Crispy Chicken Nibblers in Cooking for 2 Summer 2005, p 52

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kalihunter User ID: 4938089 58335
Reviewed May. 9, 2012

"My granddaughter loved this. I didn't add the Italian seasoning - just a tad of oregano. Very easy to make. Will absolutely make again (my granddaughter made me promise that!)"

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