Ingredients
2 cups corn square cereal, bite-size, such as Corn Chex®
2 eggs
⅓ cup rice flour
4 chicken breast, skinless, boneless, halves, cut into bite-size pieces
¼ cup oil, for frying
Preparation
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 for 2 to 3 minutes per side until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Serve and enjoy.
