Oven Baked Chicken Nuggets

Ingredients

• 5 c. Corn Flakes
• 1/4 c. grated Parmesan cheese
• 2 t. Cavender's AP Greek Seasoning
• 1 c. Buttermilk
• 1 egg
• 1/4 c. Iodized salt
• 2 1/2-3 lbs chicken breast cut into bite-sized pieces

Instructions

Desolve salt in 6 c. of water. Add chicken pieces to water, cover and brine for one hour in the fridge.

Pulse corn flakes until coursly ground in blender then dump into a bowl with cavender's seasoning and parmesan. Whisk to combine.

Whisk buttermilk and egg to combine.

Preheat oven to 425 degrees. Place a wire rack in a large baking sheet and coat with cooking spray.

When the chicken is finished brining, dry them on paper towels. Next dip the nuggs into the buttermilk mixture, shake off excess and toss in the cornflake mixture one handful at a time.

Place the coated nuggets on the wire rack, spaced evenly. Pop the nuggs in the oven and bake for 15 minutes. Serve hot with your favorite dipping sauce and crispy crowns.