A recipe from Gemo
Chicken Nuggets
Tender bite-size chicken pieces coated in seasoned crisp breadcrumbs and baked until golden. Serve hot with a quick honey-mustard dipping sauce for a family-friendly snack or simple main.
Method
- 01
Heat the oven to 220 C, or 200 C with fan. Cut 600 g chicken breast into about 24 even 3-4 cm pieces, pat dry, and season with 0.75 teaspoon salt and half of the black pepper.
- 02
Stir 120 g breadcrumbs with 2 tablespoons sunflower oil on a baking tray and toast at 220 C, or 200 C with fan, for 3-5 minutes, stirring once, until lightly golden. Tip into a shallow bowl and mix with 0.75 teaspoon garlic powder, 0.75 teaspoon paprika, remaining salt, and remaining black pepper.
⏱ 5 min
- 03
Put 60 g flour in one shallow bowl and 2 beaten eggs in another. Coat each of the 24 chicken pieces in flour, dip in egg, then press into the seasoned crumbs so all sides are covered. Set the nuggets on a lightly oiled rack or lined tray and let them rest for 5 minutes.
⏱ 5 min
- 04
Bake the nuggets at 220 C, or 200 C with fan, for 12-15 minutes, turning once halfway, until the coating is crisp and the thickest piece reaches 74 C. For a darker crust, switch to the top heat for the last 1-2 minutes while watching closely.
⏱ 15 min
- 05
While the nuggets bake, stir 3 tablespoons mayonnaise, 1 1/2 tablespoons yellow mustard, 1 tablespoon honey, and the juice of 1/2 lemon into a smooth dipping sauce. Serve the hot nuggets with the sauce and a simple salad, potatoes, or raw vegetables.
Nutrition
