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Christmas chicken nuggets
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Chicken nuggets are given a festive twist by Andy Waters, who recommends cutting them into seasonal shapes (such as stars, bells or trees). Using crushed cheese and onion crisps in the breadcrumb mix may seem slightly strange, but it adds a satisfying crunch and flavour to the coating of the chicken.
First published in 2015
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Ingredients
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Imperial
Chicken nugget filling
- 340g of skinless chicken breast
- 1 large onion, diced
- 2 tbsp of parsley, chopped
- 1 apple, peeled and grated
- 4 tbsp of breadcrumbs
- 1 chicken stock cube, crumbled
- plain flour, for dusting
Coating
- 6 tbsp of breadcrumbs
- 55g of cheese and onion crisps, crushed into small pieces
- 2 tbsp of vegetable oil
SAVE RECIPE
Equipment
- Festive cutters
Method
1
Add all of the filling ingredients to a blender and pulse for a few seconds
- 340g of skinless chicken breast
- 2 tbsp of parsley
- 1 apple, peeled and grated
- 1 chicken stock cube
- 1 large onion, diced
- 4 tbsp of breadcrumbs
2
Scrape the mixture out onto a clean, floured surface and shape into a flat disc, approximately 1cm thick. Use your choice of festive cutters to cut out the nuggets from the chicken mix
- plain flour, for dusting
3
Mix the breadcrumbs with the cheese and onion crisps on a tray. Gently roll the cut-out nuggets into the coating until covered all over
- 55g of cheese and onion crisps
- 6 tbsp of breadcrumbs
4
Place a pan over a medium heat and add oil. Once the oil is hot, add the nuggets and cook for 6 minutes, turning occasionally until golden-brown and cooked through
- 2 tbsp of vegetable oil
5
Once cooked, drain on absorbent kitchen towel. Divide into bowls and serve immediately
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