Eat Well for Less by Jo Scarratt-Jones

Author:Jo Scarratt-Jones [Scarratt-Jones, Jo]
Language: eng
Format: epub
ISBN: 9781473530553
Publisher: Ebury Publishing
Published: 2016-06-29T22:00:00+00:00

White fish and bacon parcels

Homemade chicken nuggets

Kids will love helping with these – get them dipping the chicken in the flour, egg and breadcrumbs. For the more adventurous, add lemon zest, sesame seeds or chilli flakes to the breadcrumbs.

SERVES 4

4 boneless, skinless chicken breasts, cut into strips

50g plain flour

3 eggs, beaten

125g fresh breadcrumbs

3 tbsp vegetable oil

sea salt and freshly ground black pepper, to taste

1 Season the chicken with salt and black pepper.

2 Tip the flour into a wide shallow bowl, then crack the eggs into a separate bowl and put the breadcrumbs into a third.

3 Starting with the flour, toss the chicken, a few strips at a time, through the flour, then dip into the beaten egg and finally the breadcrumbs, coating the meat totally each time. Use one hand to put them into the flour then the egg, and the other hand to take them out of the eggs and into the breadcrumbs – this way you don’t get so sticky! Put the finished nuggets onto a clean plate or tray.

4 Heat a frying pan until medium hot, add 1 tablespoon of the oil and fry the chicken in batches for a couple of minutes on each side until golden and cooked through. Lift out with a slotted spoon and transfer to a plate lined with kitchen paper to drain.

5 Repeat with the remaining oil and chicken until all the nuggets are cooked.

Tip

You could add a little lemon zest, paprika, chilli flakes or ground cumin to the breadcrumbs for extra zing.

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