• 3 C. cornflakes
  • 1/3 C. grated Parmesan cheese
  • 1/2 t. salt
  • 1/4 t. onion powder
  • 1/4 t. garlic powder
  • Pinch of pepper
  • 1 lb. skinless, boneless chicken breast halves, cut into nugget-sized pieces
  • 1/4 C. all-purpose flour
  • 2 large eggs, beaten
  1. Preheat the oven to 425 degrees. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
  2. Place the cornflakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse several times until finely crushed. Combine with Parmesan cheese, salt, onion powder, garlic powder and pepper in a medium bowl.