Because this is one of my husband’s favorite meals, I often double the chicken and breading mixture so I can freeze a batch for a quick entree on another night. To freeze the nuggets, proceed with the recipe as directed below including baking. Remove from the oven and allow the nuggets to cool. Place the nuggets on a parchment-lined baking sheet, cover and place in the freezer overnight. The nuggets will freeze individually and will not stick together when you place them in a bag for storage. Place individually frozen nuggets in a gallon-sized ziptop freezer bag and store in your freezer. To reheat, bake at 350ºF for 15 minutes or heated through.
recipe courtesy of Cooking Light
½ cup low-fat buttermilk
1 ½ pounds boneless skinless chicken breasts (cut into 40 pieces)
3 ¾ cups cornflakes
1 teaspoon paprika
½ teaspoon sugar
¼ teaspoon salt
½ cup prepared mustard
½ cup honey
½ teaspoon grated, peeled, fresh ginger
Combine buttermilk and chicken, marinate in refrigerator 30 minutes, drain.
Preheat oven to 350ºF.
Place cornflakes, paprika, sugar, and salt in a food processor. Process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place chicken on a baking sheet coated with cooking spray. Bake at 350ºF for 15 minutes or until done.
To prepare sauce, combine mustard, honey, and ginger. Serve with chicken.