Christmas chicken nuggets

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

Ingredients

Metric

Imperial

Chicken nugget filling

Coating

Equipment

  • Festive cutters

Method

1
Add all of the filling ingredients to a blender and pulse for a few seconds
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
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
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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