It’s Sunday and I’ve got tons to do, but I couldn’t help taking a break to make some yummy homemade chicken nuggets. These were inspired by a Sainsbury’s recipe I found a few years ago when they started making these tiny meal ideas cards you can pick up on your way out. It’s evolved a bit since, getting tastier every single time we have them.
The chicken nuggets are as healthy as you want to make them, and leave plenty of room for creativity – and whatever you have in your cupboards.
Vero’s homemade chicken nuggets
- Chicken strips, chopped into large bite size pieces
- Plain fat free yogurt
- Juice of half a lime or lemon
- Fresh mint or coriander, chopped finely
- Bread, preferably a little bit on the dry side
- A handful of crisps of your choice (I usually use Pringles)
- Parmesan, grated
- A bit of your favourite spices (I put in sweet smoked paprika, Aromat salt and pepper
Let’s get cookin’
Turn the oven on to 190 degrees celcius and find yourself a baking tray. Mix the yogurt, lime/lemon juice and mint/coriander and set aside in a bowl.
Put your stale bread, crisps, Parmesan cheese and spices into a food processor and whizz to turn into breadcrumbs.
Now, time to start the action chain. Take your pieces of chicken, dip them into the herbified yogurt, then into the breadcrumbs. Cover with breadcrumbs and press the mountain on top of the chicken to make sure it’s well covered. Put the piece down on the baking tray. Continue until you’ve done all the pieces.
Put in the oven and turn after about 10 minutes. Usually, I leave them in for about 15 minutes, but all depending on the size of the pieces and the mood your oven is in, you may need more or less. Just cut one piece in half when you suspect it might be ready, and for Dog’s sake, don’t leave them in til they go dry! 🙂
Enjoy with some Fiery Guava sauce or some fresh yogurt and mint sauce. (Just don’t reuse the one you used to cover the raw chicken in, that’s not good for you!)
What’s that I hear you say? Om nom nom nom! That’s right!