Chicken Nuggets

These garlicky and crunchy chicken nuggets are especially delicious. They are quick and easy to make, and you don't need any oil to cook them, so they're super low cholesterol and very low fat. Eating these with some healthy fries, a salad, maybe coleslaw, and (of course) ketchup and mustard might well be your first thought (and a highly recommended one); but these nuggets are also excellent with some simple basmati rice, steamed veg and chilli sauce...


  • 2 Free Range Chicken Breasts
  • Breadcrumbs – 3 or 4 slices worth?
  • 3 Cloves Garlic
  • 1 Free Range Egg

You could use any chicken pieces for this but breast meat is lean and easy to prepare in evenly sized pieces so they all cook evenly… Make sure it is Free Range Chicken – and ask your butcher to cut it into large chunks ish if you’re not jointing/cutting it at home – it should be skinless as the skin under the crumb won’t be so good…

Whizz up your Bread together with the Garlic to make the breadcrumbs… Brown or White Bread works – both are delicious.  (At this stage you could also add other flavours – Black Pepper, Herbs etc)

Gently beat the Free Range Egg in a bowl

Get the Egg and the Breadcrumbs lined up next to the Chicken pieces – with a large baking tray lined with greaseproof paper at the end of the line

Take each piece of Chicken – dunk it in the beaten Egg, then coat generously in the Breadcrumbs (you may want to squash a few more on to each piece if you can!)

Place each finished nugget on the baking tray

When they’re all ready – bake at 180˚c for 30 minutes or until golden and totally cooked through

(If you used larger pieces of chicken, or legs – it might be sensible to cook the chicken for longer, and to cover it in foil for the first three quarters of cooking so that the crunch doesn’t go too golden too early on)

Serve however you prefer… they are good with some Rocket Roast Potatoes and some Salsa Verde

Tagged , ,