Oven Fried Chicken Nuggets

2 chicken breasts, skinless, cut into equal bite-size pieces

1 cup medium fine ground Corn Flakes

1 1/2 tsp paprika

1 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1 tsp dehydrated onion flakes

1 tsp dehydrated garlic flakes

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1 cup buttermilk

1/2 cup chickpea flour (Cuisine Soleil)

2 tablespoons butter, melted

1 tbsp sunflower oil

1. In a soup plate, mix Corn Flake crumbs, paprika, marjoram, thyme, salt, garlic powder, onion powder, black pepper and cayenne pepper. Set aside.

2. Pour buttermilk into a second soup plate and flour into a third.

3. Line a baking sheet with parchment paper.

4. Dip chicken pieces, one at a time, into flour than quickly in buttermilk to moisten on all sides, shaking off excess buttermilk.

5. Place chicken in bowl with seasoned Corn Flake mixture and turn to coat.

6. Place chicken pieces on prepared baking sheet, leaving a little bit of space between pieces.

7. In a small bowl, mix melted butter and oil.

8. Using a pastry brush, drizzle melted butter mixture evenly over chicken.

9. Bake at 400ºF for 20 to 25 minutes, until chicken is golden brown.