- 2lb. skinless chicken breastcut into 2" nuggets
- koher salt
- Freshly ground black pepper
- extra-virgin olive oilfor drizzling
- oilive oil spray
- 1/2c. mayonnaise
- 2c. corn flakescrushed
- 1/2c. sour cream
- 1 tbsp. sriracha
- 1 tsp. cayenne pepper
- 2 tbsp. green onionschopped
Game day food day is my favorite kind of day. You know what I mean – those Sunday afternoons, sitting around in comfies, snacking on everything under the sun because “we’re watching the game.” For 12 hundred hours. I don’t know about the rest of the football-loving world, but this epic snacking-while-watching behavior is a core part of Midwestern culture
Preheat oven to 375°. Line rimmed sheet pan with parchment paper.
Season chicken with salt and pepper. Drizzle chicken with olive oil and dredge in crushed corn flakes. Place chicken on sheet pan in a single layer and spray with oil. Bake until golden brown, 10 to 12 minutes.
Meanwhile, in a small bowl combine mayo, sour cream, Sriracha and cayenne.