4 Servings 30 min Cook
2 Lb Chicken Breast
1 Cup Wheat Flour
5 Cup Corn Flakes
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tsp Paprika
1 Extra large Egg
1 Cup Lowfat Milk
3/4 Cup (8 fl oz) Barbecue Sauce
1/4 Cup Honey
1/4 Cup Ketchup
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Set aside.
Place the bite-sized pieces of chicken in a large bowl.
Add flour and stir to coat each piece.
Set aside.
Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn’t all fit).
Pulse 4-5 times in a food processor until the mixture is in fine crumbles.
Not completely crushed; some larger pieces can remain.
Pour into a large bowl.
Set aside.
Whisk the eggs and milk together in a small bowl.
Dip each piece of chicken in the egg mixture, letting any excess drip off.
Then generously roll in the cornflake mixture, shaking off any excess.
Place onto the prepared baking sheet.
Repeat with all chicken bites.
Bake for 18 minutes, flipping once at the 9-10 minute mark.
Remove from the oven and allow to cool for 5 minutes.
Meanwhile, heat the barbecue sauce, honey, and ketchup in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
Carefully place the chicken bites into a large bowl.
Pour the warm honey BBQ sauce on top and gently stir to coat.
Serve warm.
Leftovers keep well in the refrigerator for up to 1 week.
Reheat in the microwave until warmed through.
