Chicken Nuggets Recipe

by Andy Waters
Return to Recipe
Print
4
30 minutes

Ingredients

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

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