Great for kids and adults alike, just add their favourite sauce to dip the nuggets in.
- 2 chicken breasts – cut into nuggets (1 inch pieces)
- 1 egg
- 1 dessert spoon of plain yoghurt
- 1 slice of granary bread breadcrumbs (you don’t need to toast the breadcrumbs first, just grate the bread finely)
- 15 g crushed cornflakes, not too fine, as the cornflakes are there to provide a crunchy coating for the nuggets.
- salt and pepper
- oil for greasing
- Preheat the oven to 200 degrees c.
- Place a metal cooling rack over a baking tray to put the nuggets on for baking, lightly grease the cooling rack wires with a little oil. (You can place them directly onto a greased baking tray, but I prefer using a cooling rack.)
- Arrange 3 bowls along your working area, with the baking tray/cooling rack at one end.
- Into bowl 1 – mix the yoghurt with the egg.
- Into bowl 2 – mix the breadcrumbs, cornflakes a pinch of salt and pepper.
- Into bowl 3 – place the chicken pieces.
- Now you have your nugget production line ready.
- With one hand dip a piece of chicken into the egg/yoghurt mixture. Cover the chicken well and drop it into the breadcrumb/cornflake mixture. Then with your other hand, roll the chicken in the breadcrumbs, completely covering the chicken with breadcrumbs.
- Place the nugget onto the cooling rack.
- Repeat with all the other pieces of chicken.
- Bake in the oven for 15-20 minutes, cut one of the larger pieces in half to check the chicken is thoroughly cooked.
- If you want the breadcrumbs to be more golden, brush a little oil over the nuggets and then place them under a hot grill for a couple of minutes.
Serving suggestion: I made a teriyaki sauce to dip the nuggets in, which worked really well, and served them with a salad.
Add spices to the coating for a more zingy nugget.