Chicken nuggets
Recreate the classic school dinner of chicken nuggets and chips for an easy weekday dinner. Lean chicken breasts are coated with my super crunchy panko breadcrumbs, which are mixed with ground almonds and pre-cooked to avoid overcooking the chicken.
Ingredients
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50g
panko breadcrumbs (I used Tesco own brand)
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20g
ground almonds
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1 tsp
smoked paprika
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1/2 tsp
onion granules
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2
skinless chicken breasts, cut into chunks
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50g
plain flour, for dusting
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1
medium free-range egg
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1/2 tsp
dried garlic flakes
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1/2 tsp
dried mixed herbs
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Olive oil spray
Directions
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In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika and onion granules.
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Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in a preheated oven at 200C for 5 minutes until golden. Decant onto a plate and leave to cool for 5 minutes.
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Beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, add the garlic flakes and mixed herbs with some salt and pepper and mix well.
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Working in batches, coat the chicken nuggets in the plain flour first, then submerge in the beaten egg, shaking off any excess.
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Roll the chicken nuggets in the panko breadcrumbs until well coated and place back on the lined baking tray.
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Spray the tops with olive oil and cook the chicken nuggets in the oven at 200C for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through.
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