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Ingredients:
450g/1lb Chicken breast fillets
30g/1oz plain flour
¼ teaspoon Chicken spice mix (optional or substitute your favourite spice)
¼ teaspoon salt
1 egg
3-4 handfuls of breadcrumbs
Direction:
Cut the chicken into bite sized pieces. Get four bowls or plates. The first for the sieved flour with mixed in a pinch of chicken spice, salt and pepper. The second for the egg, beaten with a pinch of salt and half a tablespoon water or vegetable oil. The third for the breadcrumbs. The last is to put the finished nuggets on.
Dip each piece of chicken, first in the flour mix so it is coated, shake off any excess. Next into the egg and lastly roll it in the breadcrumbs before laying it on the plate to dry. When all the chicken pieces are coated put the plate uncovered in the fridge to dry and crisp up a bit. This can be for as little as ten minutes but an hour or two is better.
To cook, heat up approx 3 tablespoons sunflower / vegetable oil in a wide frying pan. When hot add as many nuggets as will fit without crowding. Turn when golden on one side. When all sides are cooked remove onto kitchen paper to drain off some oil. As soon as they are all cooked serve while hot.
While I would love to save myself the hard work of cooking by just buying store-bought chicken nuggets, I can't help but wonder what exactly is in that stuff. Many would you might just roll your eyes and say, "chicken, silly!" but what I'm getting at is the nutritional value of those processed chicken nuggets, and how they were made exactly.
I remember a friend of mine telling me that
