"This really is one of those recipes you’ll wish you’d found years ago. It’s easy, uses everyday ingredients, won’t break the bank and always results in clean plates. Best of all there’s no guilt to be experienced in serving these chicken nuggets up for tea.
"Everything is fresh and wholesome with no requirement to have thought ahead; I’ve even included my nifty way to conjure up fresh breadcrumbs on the spur of the moment. And please don’t be put off by dipping the chicken pieces. I timed myself and it took less than 10 minutes at a leisurely speed.
"**I serve these with homemade oven baked fries and corn on the cob, ** plus a little ketchup for dipping. If there are any leftover then store covered in the fridge and serve sliced in sandwiches the next day with plenty of crunchy salad. "
Here we go...
Holly Bell's Homemade Chicken Nugget Recipe
Ingredients:
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180mls milk
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20mls lemon juice (fresh or bottled)
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3 chicken breasts (approximately 500g)
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3 slices of bread (approximately 120g)
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50g grated hard cheese such as Parmesan or Grana Padano
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½ tsp ground black pepper
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125g butter
Method:
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Mix the milk and lemon juice together in a large bowl. Use scissors to cut each chicken breast into 10 pieces, about 4 x 3cm. Place into the milk-lemon mixture as you go. Discard any sinew or fat as you cut. Leave the chicken to tenderise in the milk-lemon mixture for 10 minutes.
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In the meantime make the breadcrumb mixture by very lightly toasting the bread, then blitzing in a food processor with the cheese and pepper. Tip into a bowl. Melt the butter in a saucepan on the hob/in the microwave, then pour into a small bowl. Line two baking trays or pizza trays (the ones with holes in) with non-stick baking parchment and preheat the oven to 200C/fan 180C/gas mark 6.
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Drain the chicken pieces and then dip each one into the melted butter, then the breadcrumbs, before placing on the baking trays. Bake for 20 minutes until golden and cooked through.
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To make your own baked fries simply wash a couple of potatoes and cut into chip shaped batons. (I don’t bother to peel, the potato skin is full of good stuff - it’s a shame to throw it away). Bake in the oven covered in a little rapeseed/vegetable oil for 20 – 25 minutes until golden and sizzling.
Extra tips...
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No milk or lemon juice? You can leave out the marinating stage, though the nuggets will be a little less tender.
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No butter? Grab an egg, whisk it and use this instead.
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No cheese? Leave it out!
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Fancy something a little spicier? Add a little paprika, cayenne pepper or chilli powder to the breadcrumb mixture.
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