Chicken Nuggets with Pineapple Dipping Sauce

Basket of chicken nuggets


Chicken Nuggets:

  • 1 egg
  • 2 tablespoons (tbsp) of milk
  • 3 1/2 cups (c.) cornflakes, crushed
  • 1 pound (lb) boneless, skinless chicken breasts, cut into nugget-size pieces

Dipping sauce:

  • 1 can (8-ounce) sliced or crushed pineapple in juice
  • 1 tablespoon (tbsp) cornstarch
  • 1/4 cup (c.) pineapple-orange juice
  • 1/4 cup (c.) barbecue sauce


Chicken Nuggets:

  1. Preheat oven to 400°F.
  2. Whisk the egg and milk together in a small mixing bowl.
  3. Place cornflakes in a plastic bag.
  4. Dip chicken pieces in egg mixture, then shake with cornflakes to coat.
  5. Put coated chicken on a baking sheet.
  6. Place baking pan in oven and bake for 15 minutes.
  7. Remove the baking pan from the oven.
  8. Serve nuggets with warm pineapple-orange dipping sauce.

Dipping sauce:

  1. Pour can of pineapple (with juice!) into the blender.
  2. Put the lid on and hit the “puree” button until it is nice and thick.
  3. Add cornstarch and blend.
  4. Add pineapple-orange juice and barbecue sauce and blend.
  5. Pour into a saucepan.
  6. Bring to a boil, then reduce heat and simmer, stirring until sauce thickens, for about 3 minutes.
  7. Remove from heat and set aside.

Serves: 4

Nutrition Information per Serving:

265 calories
23g protein
3g fat
1g saturated fat
34g carbohydrate
443mg sodium
91mg cholesterol

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