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Here's a yummy, crispy chicken recipe my 9 year old daughter loves; she even
insists on helping. It takes a little less than an hour to prepare and bake.

BAKED BUTTERMILK CHICKEN NUGGETS

1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1 C buttermilk (enough to cover the chicken in a tall bowl)

3/4 C dried bread crumbs (crushed crispy rice cereal works well)
1/2 C Parmesam cheese
1 T dried Italian herb blend
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, black pepper

1 egg, beaten

Heat oven to 350.  Place chicken and buttermilk in a tall mixing bowl; toss
to combine.  Marinate 15 to 30 minutes.

Combine bread crumbs, cheese, herb blend, pepper flakes, salt and black
pepper on a plate.

Drain chicken.  Roll pieces in egg, coat with bread crumb mixture, shaking
off excess.  Place on a greased baking sheet.  Bake until coating is golden
brown and chicken is cooked through, about 30 minutes.

They're great plain, but even better with a dipping sauce.  Ranch dressing
works nicely, so would sweet and sour.

Makes 4 servings.
Alison Smith < [log in to unmask] >

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