George’s Chicken Nuggets
If you make your own nuggets you know the quality of the meat you are using. You can use white breast meat, or darker thigh meat (which has more iron), or a combination of both. I recommend making a big batch, as adults love these too, for them I would just serve with a spicy dipping sauce.
Marinating the chicken pieces for 30 mins-2 hours in the fridge really tenderises the meat. I have added a list of ideas for different flavourings you can use: make this recipe your own with different breadcrumb options and flavourings, or alternative marinades.
George my son cannot resist these, so this recipe is dedciated to him.
ingredients
x4 free range chicken breasts, taken off the bone and skin removed
2 tablespoons natural yoghurt
1 garlic clove, peeled and crushed
1/2 teaspoon paprika (optional for older kids to add flavour)
1 egg, lightly beaten
200g breadcrumbs, I use wholemeal
1 tablespoon olive oil
method
Cut the chicken breasts into chunks or strips, the size you would like the finished chicken nuggets to be (smaller nuggets will cook faster but don't freeze as well). To make the marinade: in a large bowl (that can hold the chicken pieces) add the yoghurt crushed garlic, paprika (if using) and chicken pieces. Coat the chicken evenly in the mix and marinate for 30 mins to 1 hour.
Meanwhile prepare the bread-crumbing assembly line:
Mix the breadcrumbs you are using with a tablespoon of oil, scatter on a large tray to plate, ready for coating there chicken. (If making the breadcrumbs from leftover bread - take some wholemeal bread and blitz with a couple of tablespoons of olive oil).
Take another tray, or large plate and add the lightly beaten egg
Once the chicken has finished marinating: add the chicken pieces to the egg and coat, then add to the breadcrumbs and coat evenly in the breadcrumb mix.
If freezing: take a lined tray and line up the chicken nuggets (so they aren't touching), wrap the tray tightly in cling film. Place in the freezer for 1-2 hours, or solid to touch. Then take the semi-frozen chicken nuggets and place them in a zip lock bag, label and date. (This method means the chicken nuggets don't freeze in one big lump, but remain separate).
If cooking: place 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 one chicken nugget, by cutting it in half: the meat should be white and completely cooked through. If there are any traces of redness, return to the oven until cooked. Drain on kitchen paper and serve warm with lemon wedges and a dip of your choice.
other ideas
For the marinade - 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 teaspoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon low-salt soy sauce
breadcrumb flavourings: finely grated Parmesan (for an extra crispy coating), finely chopped herbs, or dried herbs
breadcrumb options: gluten free bread crumbs, wholemeal bread blitzed, ground almonds (although not suitable for nut allergies)