2 cups bite-size corn square cereal corn chex® such as
2 eggs
0.3 cup oil for frying or as needed
0.3 cup rice flour
4 chicken breast halves boneless skinless cut into bite-size pieces
Equipment
food processor
bowl
frying pan
blender
kitchen thermometer
Directions
Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
Beat eggs in a separate bowl until smooth.
Pour rice flour into a third bowl.
Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
