Who needs frozen chicken nuggets with all the added rubbish when homemade ones are this simple and so much tastier!
Serves 4-6 (depending on the size of the little tummies)
2 chicken thighs or 1 chicken breast
Flour for dusting
Salt & pepper
1 egg
3 slices wholemeal/wholegrain bread, whizzed up in a food processor to make breadcrumbs
Oil for frying (something like Canola is best)
Cut the chicken into bite sized chunks or strips
Put the flour in a bowl and add a little salt & pepper (you could also add some herbs or spices at this point, for example parsley, thyme, ground cumin or coriander, paprika or a Cajun spice mix)
Beat the egg in another bowl and put the breadcrumbs in a third bowl
Coat each piece of chicken in the flour, then the egg and finally in the breadcrumbs
Once each piece is coated heat about a tablespoon of oil in a frying pan and fry the nuggets in batches, adding more oil as needed, for about 3-4 minutes on each side until golden (check one by cutting in half to make sure it is cooked through)
Nb. these will freeze well, place in the freezer once you have coated them with breadcrumbs (presuming the chicken you have used has not already been frozen!), then defrost thoroughly, ideally overnight in the fridge, before frying.
Serves 4-6 (depending on the size of the little tummies)
2 chicken thighs or 1 chicken breast
Flour for dusting
Salt & pepper
1 egg
3 slices wholemeal/wholegrain bread, whizzed up in a food processor to make breadcrumbs
Oil for frying (something like Canola is best)
Cut the chicken into bite sized chunks or strips
Put the flour in a bowl and add a little salt & pepper (you could also add some herbs or spices at this point, for example parsley, thyme, ground cumin or coriander, paprika or a Cajun spice mix)
Beat the egg in another bowl and put the breadcrumbs in a third bowl
Coat each piece of chicken in the flour, then the egg and finally in the breadcrumbs
Once each piece is coated heat about a tablespoon of oil in a frying pan and fry the nuggets in batches, adding more oil as needed, for about 3-4 minutes on each side until golden (check one by cutting in half to make sure it is cooked through)
Nb. these will freeze well, place in the freezer once you have coated them with breadcrumbs (presuming the chicken you have used has not already been frozen!), then defrost thoroughly, ideally overnight in the fridge, before frying.
These are delicious! So good that when I made a batch for Charlie and Nick tried one we had them for dinner as well, so simple and so yummy!
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