These chicken nuggets beat any takeaway options available. The kids will go crazy for them, as you will too once you try them.
HOMEMADE CHICKEN NUGGETS
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 600g / 1¼ lb of chicken thigh fillets
- salt (iodised)
- 150g of plain flour
- 2 eggs, beaten
- 300g breadcrumbs (panko or wholemeal)
- olive oil or olive oil spray
Method
- Preheat the oven to 200˚C fan forced.
- Cut thigh fillets into 5–6 pieces per fillet, removing any fat.
- Sprinkle chicken with salt, then coat with flour.
- Dip chicken pieces into the egg wash and then coat with breadcrumbs.
- Line an oven tray with baking paper.
- Spray nuggets on both sides with olive oil, or pour a little olive oil onto a plate and dip the chicken pieces on both sides into the olive oil and then place on the baking tray.
- Cook for 15–20 minutes in the hot oven, turning once to brown on all sides.
- Serve with your favourite vegetables and tomato sauce or sweet chilli sauce.
TIP
If you can’t be bothered cutting the chicken, it is also fine as whole chicken fillets.
Gluten-free play dough in minutes
would also like some egg free “washes” for things like chicken nuggets… have an anaphalactic family member and we are always looking at labels!!! “I’ll try an egg substitute this weekend to see if that works.
Ruth, not sure if your family member is also allergic to milk but milk (or soy milk if cow’s milk is an issue) would work to help the breadcrumbs stick to the chicken. Let us know how it goes. Gaby
I sometimes use yoghurt instead of the egg it is so yum like that
Nice idea Tessa. Thanks.