Crunchy Chicken Nuggets
There are no nasties in these chicken nuggets: if you make your own you know what's in them. Make a big batch, then freeze them (lay out on a tray, then wrap the tray with cling film ~ so they don't stick together). Once frozen empty into a zip lock bag. They will be a great standby on nights, when the fridge is looking empty. For smaller children you can omit flavourings (like garlic, lemon zest and paprika); and just keep it simple.
I will warn you adults will love these as much as kids!
- x4 free range chicken breasts, taken off the bone and skin removed
- 1 tablespoon yoghurt
- 1 garlic clove, peeled and crushed
- lemon juice from 1/2 lemon
- 1 egg, lightly beaten
- 200g wholemeal bread
- 1 tablespoon olive oil
Cut the chicken breasts into chunks or strips, the size you would like the finished chicken nuggets to be (smaller nuggets will cook faster).
To make the marinade - in a large bowl (that can hold the chicken pieces) add: the yoghurt, crushed garlic and beaten egg. Finally add the chicken and coat in the marinade: then marinade for 30 mins - 1 hour.
To make the breadcrumbs - take some wholemeal bread and a couple of tablespoons of olive oil then blitz in a blender. Empty into a tray, then add the chicken pieces, and coat evenly in the fresh breadcrumbs.
Lay the chicken nuggets on a tray and bake at 180°C, for 20 minutes approx (longer if cooking from frozen). They should be completely cooked through. Test them by cutting one chicken nugget in half: the meat should be white with no signs or traces of redness.
They are now ready to eat, serve with big wedges of lemon. They are just as good without the marinade if you don't have time. A healthy twist on a family favourite ~ enjoy!
Other possible flavourings for the marinade -
1/2 teaspoon lemon zest
a pinch of paprika