These crispy and crunchy pecan-crusted chicken nuggets are paired with a quick, creamy ranch dip.
- 1 chicken breast
- A handful of corn flakes Nature
- 2 eggs
- Frying oil
- Mix the corn flakes. Mix paprika into the flour with the salt.
- After cutting the chicken breasts into small pieces, dip in flour, then the egg and finally corn flakes mixed.
- Heat the frying oil in a saucepan. Dip the chicken into the hot pan.
- Arrange the chicken pieces, enjoy!