BAKED CHICKEN NUGGETS

INGREDIENTS

• 1 ½ pounds boneless skinless chicken breasts or chicken
  thighs, cut into 1-inch chunks
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• ¼ teaspoon cayenne pepper, optional
  Kosher salt and freshly ground black pepper, to taste
• 1 cup buttermilk
• 1 large egg
• 1 ½ cups cornflake crumbs
• ⅓ cup freshly grated Parmesan
• 3 tablespoons canola oil
• ¾ cups all-purpose flour

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
3. BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk and egg.
4. CORNFLAKE MIXTURE: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in flour, dip into BUTTERMILK MIXTURE, then dredge in CORNFLAKE MIXTURE, pressing to coat.
6. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
7. Place into oven and bake until crisp and cooked through, about 13-15 minutes.