- 3 boneless skinless chicken breasts, cut into 1″ strips – makes about 21 strips, 5″ long. (you can cut the strips in half to make nuggets and have more for lunches the next day)
- 3 cups General Mills Rice Chex, pounded to fine crumbs
- 1/4 cup grated Parmesan cheese
- 3 Tbsp Famous Daves Country Roast Chicken Seasoning – divided (or your favorite poultry seasoning)
- 2 egg whites, beaten with 2 Tbsp water
- Non-Stick spray – butter or olive oil flavor
- Sauces of choice for dipping
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a gallon sized resealable plastic bag pound the Rice Chex cereal until fine crumbs. Add the 1/4 cup Parmesan cheese and 1 Tbsp of the chicken seasoning. Shake to combine and set aside.
In a medium glass bowl, beat the egg whites with 2 Tbsp water and add the prepared chicken strips (nuggets) all at once. Toss around in the egg whites to ensure the pieces are covered with the whites. Pour off excess liquid as best you can. (The idea here is to save time coating them all at once instead of one-by-one). Sprinkle with the remaining 2 Tbsp chicken seasoning and toss to coat all the strips with seasoning.
Add the seasoned strips, 4 at a time, to the plastic bag with the crumbs and shake to coat. Press to adhere the crumbs to chicken. Place the strips individually on the prepared baking sheet. Repeat with remaining strips until all are coated.
Lightly spray the tops of coated strips with the non-stick spray, this helps them to be crispy. No need to do both sides. Bake in preheated 400 degree oven for 12 minutes. Turn each strip over individually and return to oven for another 8-10 minutes, checking for desired doneness. I like mine crispy so I waited until they were golden brown. Remove from oven and allow to cool for 3-4 minutes. Serve with your favorite dipping sauce. We used Cardini’s Parmesan Ranch Dressing and Rufus Teague’s Blazin’ Hot BBQ Sauce.