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Chicken Nuggets Recipe




450g/1lb Chicken breast fillets

30g/1oz plain flour

teaspoon Chicken spice
Mix (optional or substitute your favourite spice)

teaspoon salt

1 egg

3-4 handfuls of breadcrumbs

These quantities are a rough guide, increase or reduce them according to how much chicken you want to cook.
Cut the chicken into bite sized pieces. Get four bowls or plates. The first for the sieved flour with
Mixed in a pinch of chicken spice, salt and pepper. The second for the egg, beaten with a pinch of salt and half a tablespoon water or vegetable oil. The third for the breadcrumbs. The last is to put the finished nuggets on.

Dip each piece of chicken, first in the flour
Mix so it is coated, shake off any excess.
Next into the egg and lastly roll it in the breadcrumbs before laying it on the plate to dry.
As you work through all the pieces your fingers will get a thick coating on too, resembling chicken nuggets themselves. When all the chicken pieces are coated put the plate uncovered in the fridge to dry and crisp up a bit.

This can be for as little as ten minutes but an hour or two is better. To cook, heat up approx 3 tablespoons sunflower / vegetable oil in a wide frying pan. When hot add as many nuggets as will fit without crowding. Turn when golden on one side. When all sides are cooked remove onto kitchen paper to drain off some oil. As soon as they are all cooked serve while hot.

You could do the same thing with strips of fish to make your own fish fingers and gain the supermom of the year award! Having said that you do need to have something ready-made as a standby in the freezer for those days when cooking supper is too much and bought fish fingers have that slot in our house.