Crispy Lowfat Chicken Nuggets

By Monica Resinger

My family raved over these and the best part is that they have very little fat! We didn't use any dipping sauces because they were delicious on their own, but if you wanted, you could dip them into a mixture of half mustard and half honey or bottled barbecue sauce. I served them with sliced roasted potatoes and carrots and garlic cheese biscuits.  

Preheat the oven to 375F. Spray a baking sheet with non-stick cooking spray. Put flour, Egg Beaters and Rice Krispies into 3 separate bowls. Dip each chicken piece into flour, then Egg Beater, then Rice Krispies to coat, then place on the baking sheet. Season all coated chicken pieces with seasoning salt, then bake for 20 minutes or until done.

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