For food that kids can eat in their hands, that’s great for parties and dips and for simplicity you can’t beat homemade chicken nuggets.
These are a staple on our menu, I cook them about once a fortnight. Wonderfully crispy on the outside and melting on the inside, proper homemade chicken nuggets just don’t compare to the majority of shop bought versions.
By cutting a chicken breast into strips and soaking these in milk for about an hour before cooking, tenderises the meat. Milk is fantastic for tenderising and cleansing most meats actually.
Once you’re ready to cook, it’s just a case of setting yourself up with 3 dishes:
- Seasoned flour (unseasoned if cooking for kids)
- Stale Breadcrumbs
You move the chicken strips through each dish in the order they’re listed above before pan frying in a little sunflower oil for colour. Note, this will not cook the meat through so once coloured, you put the nuggets into the oven at 180 degrees celcius for 15 minutes to ensure they are cooked.