CHICKEN NUGGETS

In a bowl, mix egg, milk (or buttermilk), 1/2 of the garlic powder and mix well. 

Cut the chicken breast into strips or chunks and soak in milk mixture. (I try to do this several hours before dinner.)

Place corn flakes in zip lock bag and crush into fine crumbs. Pour crumbs into a flat bowl and add the other half of garlic powder, Parmesan cheese and salt and parsley flakes and mix well. 

Drain the chicken and discard the milk mixture.

Dredge each piece of chicken in the crumb mixture, and press the mixture onto the chicken.

Spray a cooling rack with cooking spray and place on a rimmed baking sheet. (Line the sheet with foil if desired for easy clean up.)

Arrange the chicken on the rack and refrigerate for an hour if possible to "set" the coating mixture.

Bake in a preheated 400 to 425 degree oven until chicken is cooked through. (I can't tell you how long because everyone cuts chicken into different size pieces.)

FOR THE HONEY MAPLE BBQ SAUCE combine 1/2 C. Bottled BBQ Sauce, 1 Tblsp Honey and 1 Tblsp Maple Syrup. Mix well. Dip warm chicken into the sauce if desired. ENJOY!