Summary
Prep: 10 mins
Cooking: 10 mins
Age: Toddler to Teens
Difficulty: Easy peasy
Ingredients
Serves 4 children
- 2 large chicken breasts
- 100g cornflakes (try to find ones little or no sugar and additives)
- 2 eggs
- 1/3 cup rice flour
- 1 teaspoon mild paprika
- 1 teaspoon garlic powder
- few sprigs of parsley
- pinch of salt
Instructions
- Cut the chicken fillets into chunks, however big you like your chicken nuggets. We made them about 4 x 3cm cubes. Put them in a bowl to one side.
- Wash the sprigs of parsley and pat dry. Remove the leaves.
- In a mixer put the cornflakes, parsley leaves, paprika, garlic powder and a pinch of salt. Blend until breadcrumb consistency.
- Set up your production line. Put the freshly ground corn ‘crumbs’ in one bowl, in another bowl put the two eggs and beat lightly, and in the third bowl put the rice flour. Have your bowl of cut chicken pieces ready as well.
- Take a frying pan and add 2-3 tablespoons of vegetable or grapeseed oil. Spread around the pan and set on a medium/low heat.
- Start making your nuggets. Take each piece of chicken, coat it first in the rice flour, second in the beaten egg, and third in the corn crumbs. Make sure all sides are covered and then place in the frying pan. It will take two batches to cook them all.
- After a few minutes, when the undersides start to brown, turn each chicken nugget over and cook on the other side. Remove when golden. Open one up to check that the chicken has been cooked through and there are no pink parts.
- Serve with vegetables, or with our chunky sweet potato chips!
Our step by step guide:
Cut the chicken fillets into chunks, however big you like your chicken nuggets. We made them about 4 x 3cm cubes. Put them in a bowl to one side.
Wash the sprigs of parsley and pat dry. Remove the leaves. In a mixer put the cornflakes, parsley leaves, paprika, garlic powder and a pinch of salt. Blend until it’s breadcrumb consistency.
Set up your production line.
Put the freshly ground corn ‘crumbs’ in one bowl, in another bowl put the two eggs and beat lightly, and in the third bowl put the rice flour.
Have your bowl of cut chicken pieces as well.
Take a frying pan and add 2-3 tablespoons of vegetable or grapeseed oil.
Spread around the pan and set on a medium/low heat.Start making your nuggets.
Take each piece of chicken, coat it first in the rice flour, second in the beaten egg, and third in the corn crumbs.
Make sure all sides are covered and then place in the frying pan. You will need to do the nuggets in two batches.
After a few minutes, when the undersides start to brown, turn each chicken nugget over and cook on the other side.
Remove when golden. Open one up to check that the chicken has been cooked through and there are no pink parts.
Serve them up alongside the sides of your choice. Maybe vegetables and/or with our chunky sweet potato chips!
And ketchup of course!
