I’m sure many of you remember Jamie Oliver’s Food Revolution. The episode when he showed a class of kids how chicken nuggets are made put me off nuggets for life!
Not all nuggets are made from mechanically recovered meat; a process which involves turning the chicken carcass into a protein pulp that is then bound back together. Even the organic or more expensive ‘healthier’ nuggets will still be a combination of dark meat, breast and skin.
Homemade chicken nuggets are pretty quick and easy to make. You can make them in advance and leave them covered in the fridge until you are ready to cook them or freeze them uncooked for a day when you don’t have time to cook from scratch. The crumb can be made using a base of blended Cornflakes, Rice Bubbles (Rice Krispies for those of you outside of NZ) or cheese crackers.
Freddie loves this quick, easy meal especially the dipping sauce! There is nearly always a clean plate. I hope your little ones enjoy it too.
Homemade Chicken Nuggets
Suitable from around 7 months
Preparation: 10 mins
Cooking: 15 mins
Makes: 2 toddler portions
80g chicken breast cut into small tenderloins
oil for frying or spray oil for baking
40g rice bubbles, cornflakes or cheese crackers
10g parmesan cheese
1 tsp sesame seeds
1 egg and plain flour to coat chicken
1 tbsp yoghurt
1 tsp mayonnaise
Juice of 1/2 a lemon
Cut chicken into tenderloins.
The nuggets can then be shallow fried or oven baked. If shallow frying heat oil and add chicken cooking for a couple of minutes on each side until golden brown and cooked through, turning often to make sure the crumb doesn’t get over cooked. If baking spray with spray oil and cook at 180 ‘C for 15-20 minutes until golden and cooked through turning halfway.
Prepare dipping sauce by combining the yoghurt, mayonnaise and lemon juice in a small bowl and stirring.