4 cups corn flakes, finely crushed
2 tablespoons (from 1.5-ounce packet) mild taco seasoning
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup sour cream
1/4 cup thick and chunky salsa
Heat oven to 400°F. Spray baking sheet with no-stick cooking spray.
Combine crushed corn flakes and taco seasoning in resealable plastic food bag. Seal tightly; shake bag until well mixed.
Place melted butter into bowl. Dip 1/4 chicken into melted butter. Place into corn flake mixture; shake bag to coat chicken. Place chicken onto prepared baking sheet. Repeat with remaining chicken.
Bake 8-10 minutes or until golden brown and chicken is no longer pink inside.
Combine sour cream and salsa in bowl. Serve hot chicken with dip.
*Substitute 1 1/2 cups purchased corn flake crumbs.
- To crush corn flakes, place corn flakes into large resealable plastic food bag. Seal bag tightly. Use rolling pin to finely crush flakes.
- To make ahead, prepare and bake as directed. Cool slightly. Place onto baking sheet; freeze. Transfer to plastic freezer bag; return to freezer for up to 1 month. To reheat, spray baking sheet with no-stick cooking spray. Place nuggets onto baking sheet. Bake at 350°F, 10-12 minutes or until heated through.