Something a little different - Homemade Chicken Nuggets Recipe

Blog Category

Date Published

June 30, 2012

Pin Me! 👇🏻👇🏼👇🏽👇🏾👇🏿

Today I had a go at making some home-made chicken nuggets! I posted a couple of photos on Twitter and a lot of you have asked how I made them, so I thought I'd give a little background and post the recipe here. For those that want to just get to the recipe, skip the next couple of paragraphs. 🙂

Those that know me know how much I love chicken (Nando’s is my favourite place to go eat!) and as I’m an extremely fussy eater (though I am getting better at eating and trying new things by the day) I love being able to make my own food sometimes as I know exactly what’s gone into it and how “good” for me it is!

Due to my fussy eating, I don’t eat healthily a lot of the time and in an effort to try and improve my diet I thought I’d try my hand at making my own nuggets. My first attempt was last week, when I coated the chicken breast pieces in extra virgin olive oil (as recommended by BBC Food!) and then my breadcrumbs mixture. Needless to say, as soon as the chicken hit the pan the breadcrumbs slid off and I was left with some rather rubbish and greasy looking chicken pieces.

This week, however, was time for the more traditional method: egg and flour. I’m a big believer in organic and free-range produce and so today I bought a couple of free-range woodland roaming taste the difference chicken breasts from Sainsbury’s. They’re a bit expensive, but I felt like treating myself. Otherwise I’d go for normal free-range chicken breast fillets. Anyhow, here’s my recipe ingredients:

Ingredients

  • Chicken breast fillets (however many you want - I found that creating nuggets out of two was way too much for one person, so in the end I would say one fillet should make enough nuggets for one person) - cut these into small, “nugget” sized portions
  • Plain flour (enough to fill a small plate - you’ll need plenty for rolling the chicken in)
  • One egg, beaten and then poured into a dish
  • Breadcrumb mixture, which for me was:
    • two slices of warburtons bread, slightly toasted and then put in my Kenwood mini chopper to blend them down to the breadcrumbs
    • a bit of salt and pepper (I never pinch or measure, just throw a dash in)
    • a bit of garlic salt (I LOVE GARLIC!)
    • about a third of a pack of a Nando’s Hot Peri-Peri dry rub (you can buy it at any supermarket really, but this is for reference: http://www.nandos.co.uk/shop/rubs-and-spices/hot-peri-peri-seasoning-rub)

Method

To make the nuggets was as simple as this:

  1. Dip the chicken into the egg (I just threw all my pieces in and let them soak for a minute) (Note: A lot of people just put the flour on first then the egg, but I like getting a thicker coating)
  2. Take a piece of chicken, roll it into lots of flour and then dip it into the egg again.
  3. Take the chicken out of the egg and roll it generously in the breadcrumbs.
  4. Place on a baking tray ready for cooking.

And repeat until you’ve got all your nuggets coated in your delicious breadcrumbs. Once all your nuggets are ready, place the tray and nuggets into the oven and cook them thoroughly - of course make sure that the chicken is piping hot and cooked through! To cook my nuggets took 15 minutes on gas mark 6.

Once they’re done, your nuggets should have a really crispy, outer coating and the chicken should be perfectly cooked on the inside. And, if they’re anything like mine (and I hope they are) they will taste gorgeous! 🙂 A couple of alternatives you can do (to match my name!) is to add a chopped chilli into the breadcrumbs to give it a bit of a kick or add a bit of lemon zest or juice to give it a bit more of a fresh, zingy taste. 🙂

If you do make them, let me know in the comments or on twitter and post a photo. Would love to see other people trying them out and putting their spin on it 🙂


Featured In

© Copyright 2012 - 2019 Rachilli
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram