Many of our favourite fast-food restaurants have closed down temporarily during the lockdown. But just because our favourite food outlets are yet to open their doors, it doesn’t mean we can’t enjoy chicken nuggets from the comfort of our own homes.
Ingredients:
400g chicken breasts, sliced into strips
3 tbsp plain flour
80g dried breadcrumbs (panko, fine or coarse are fine, depending on the texture you prefer)
1 large egg
Oil
Salt
Pepper
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Equipment:
If you are cooking your chicken nuggets in the oven you will need a baking tray and a spatula.
If you would rather pan-fry your nuggets, you will need a spatula and a frying pan.
When frying your nuggets, it’s a good idea to get a plate lined with kitchen paper ready to place your nuggets on when they’re cooked.
You will also need to set up separate bowls and plates with the flour, beaten egg and breadcrumbs so you can coat your chicken pieces.
Method:
Cut your chicken breast into strips or chunks.
Drop your chicken pieces into a bowl of flour so the pieces receive an even coating, before dropping them into the bowl of beaten egg.
Roll the egg-coated chicken into the breadcrumbs, taking care to make sure all chunks are well covered.
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Set the chicken aside for frying, or place the nuggets onto an oil-brushed baking tray.
Brush the chicken pieces on the tray with oil and place in a preheated oven to 220C/200C Fan/Gas 7.
Turn the nuggets halfway through and cook them for about 15 minutes, making sure the chicken is completely cooked through and the outside coating is crispy.
If frying your nuggets, add three tablespoons of oil to the pan and heat on medium.
Don’t add too many nuggets to the pan, otherwise they won’t all fry evenly, and cook the nuggets for two to three minutes on each side.
At this stage take care not to burn yourself on the hot oil.
Before taking your nuggets off the heat, they must be cooked through and golden brown on the outside.
Add salt and pepper to season and your nuggets are ready to serve!
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