2 tablespoons milk
3 cups cornflakes, finely crushed
1 pound boneless chicken breast, cut into 1-inch pieces
Heat oven to 400 degrees F.
Whisk eggs and milk together in a small bowl; set aside.
Place cornflake crumbs in a gallon-size zip-top bag. Dip each chicken piece in the egg and milk mixture, then shake the pieces in the cornflake crumbs bag.
Place each coated nugget on a cookie sheet coated with cooking spray.
Bake for 15 minutes or until done.
Serve with your favorite dipping sauce.