Chicken Nuggets - Chicago,IL

I use chicken tenders and cut them up. I dip in seasoned flour, beaten egg and then a mixture of bread crumbs with some salt & pepper. The trick is to quick fry the outside in hot olive or canola oil (or a mix) to get them crunchy, then remove them and put them on a rack sent into a cookie sheet, and finish them in the oven to cook the inside. The rack lets the heat circulate above and below and not have the bottom crumbs come off when you lift the nuggets off.

I don't like Shake & Bake because there is so much extra sodium and, worse, chemicals in that, but you could start with it and thin it out by mixing in regular bread crumbs. Then with each repeat, reduce the proportion to wean the family off that taste. You can add in any seasonings they like, such as pepper and chili powder, onion powder, etc.

My picky eaters enjoy it immensely.

I used crushed Corn Flakes with a little bit of Mrs. Dash and some parmesan cheese. I dip them in milk/egg mixture, the roll them in the Corn Flake mixture. Then I bake them at 400 for 15 minutes or so. I can't remember, so I usually just check one after 15 minutes and see if they're done. My kids love them.

Never tried it myself but I would think Shake N Bake should work pretty good.
Nice thing about baked instead of fried is it doesn't absorb the oil.

Just looked up oven fried chicken and the common ingredient was corn flakes. There were several yummy recipes online under that heading that I would thnk you could adapt. Thanks for the thought, I'm going to try this recipe tonight. Yum!

Blessings,
L.

Panko bread crumbs! Half breadcrumbs, half panko . (Add a little paprika to them.) Dip in an egg wash, crumbs & bake in the oven.

When I make my fried chicken, I use corn flakes...

then I make sure the oil is VERY HOT and fry 'em up....

I haven't made chicken nuggets in a LONG time....