Yes, chicken nuggets. Much maligned and misunderstood. Home made nuggets aren’t so bad as an occasional treat for kids. Here is a different, “home-made” take on the popular kids’ meal choice. Once again, “home-made” , (real food), means you know exactly what goes into your family’s food. Great as an after school snack with dipping sauces or as a light meal . And they don’t have be served “brown style”, with chips. You could serve them with rice and vegetables or with a salad. Oh, and watch the portion sizes when you try these. Make sure half your plate is full of the veges or salad.
Ingredients (serves 4)
- 3 skinless, boneless chicken breasts
- 4 tbsp wholemeal plain flour (or your choice of flour)
- 1 tbsp wheatgerm
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 egg, lightly beaten
- 2 tbsp olive oil
Preheat your oven to 190 degrees C (gas mark 5).
Cut the chicken breasts into chunks, (about 4 cm or 1 1/2 inch chunks will do).
Mix the flour, wheatgerm, cumin, coriander and pepper, to taste, in a bowl and then place half the mixture on one plate and the other on another plate. (You can experiment with different herbs, spices and flavours).
Beat the egg in a small bowl. (Sorry about all the washing up!).
Pour the oil into a baking tray and heat in the oven. (Don’t put the nuggets into cold oil).
Now you can do the “one, two, three” as we call it in our family.
1. Roll the chicken pieces in one plate of the flour mix. shake to remove excess, then
2. dip into the egg and
3. roll again in the second plate of flour mix.
When you have done the “one, two, three” with all the chicken pieces, pop them into the hot oil in the baking tray and roast in the oven for 25-30 minutes or until golden and crisp.
Remove the nuggets from the oven when ready and drain on kitchen towel.
So much better than frozen…and you know what your family is getting!