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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

July/August 2010

Your rating: None Average: 4 (338 votes)

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.



READER'S COMMENT:
"Since we have been dieting I have been trying all kinds of healthy recipes from online and so far this is our favorite. We have made it twice now and I am making it again this week. So Yummy! "

33 Reviews for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

10/27/2010
Anonymous

An absolute favorite! I will never again buy frozen breaded chicken nuggets. These beat those by a mile.

Comments
08/31/2010
Anonymous

It's unfair to critique a recipe that you haven't tried; what's the point? FYI, pan frying in a very small amount of heart healthy olive oil seems like a better idea than spraying them with whatever is used to artificially flavor the butter spray. If you insist on baking, spray them with olive or canola oil and use a high temp in the oven.

Comments
08/19/2010
Anonymous

what can i use instead of cornmeal?

Comments (1)

10 comments

 
quianaw wrote 5 years 19 weeks ago

I was thinking of using panko breadcrumbs (dipping in flour and egg first) instead of cornmeal.

08/19/2010
Anonymous

what can i use instead of cornmeal?

Comments (1)

10 comments

Anonymous wrote 1 year 22 weeks ago

I like brown rice flour...a

I like brown rice flour...a bit of crunch to the coating and more nutritious

07/15/2010

After lightly coating the chicken nuggets with the cornmeal, generously spray both the baking dish and the nuggets. Bake at 325 degrees F. for 15 minutes. Check to make sure. This is a wonderful recipe, loved the wholegrain mustard and crushed blackberry sauce!!

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