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Crispy Chicken Nibblers

Total Time

Prep/Total Time: 20 min.


2 servings

"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."


  • 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.

Nutrition Facts

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

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