Monday, 3 August 2015

Homemade Chicken Nuggets




Chicken Nuggets, Wedges and Corn

Who doesn’t love chicken nuggets? I think they are delicious. Bubba has not tried any fast food versions yet so this is his idea of ‘junk’, but will shall see how long we can keep him away from those conveniently packaged small meals that come with a fun colourful toy. For now though, both kids and adult will find this healthier and 100% chicken version very tasty! I served ours with sweet potato wedges, guacamole and corn of the cob, giving this meal a tex-mex feel. It was Bubba's first time eating corn on the cob and he loved it- very messy but great for teething! It is also a good meal to prep earlier (during nap times)  in the day and just cook once you are ready to eat dinner.

Serves 2 plus a hungry baby

Ingredients

450g Chicken Breast
1 cup Panko Breadcrumbs
½ cup grated Parmesan
2 tsp Cajan spice mix (I use a readymade version of this but as an alternative can mix garlic salt, paprika, thyme, rosemary, black pepper and cayenne pepper)
1/4 Plain Flour (can season this with salt and black pepper however I left it plain as Bubba was eating the same
2 Eggs
Cooking Spray
2 Sweet Potatoes
Corn of the Cob
Few knobs of butter

Equipment

Baking Trays
Greaseproof Paper
Large Saucepan

Method

1.Cut sweet potato into wedges, spray with cooking oil or drizzle over olive oil and a few twist of black pepper, place into a preheated oven at 190 degrees Fan/200 degrees/Gas mark 6 for around 45 minutes until crispy of the outside and soft on the inside






2.At the same time also lay out a thin layer of panko breadcrumbs onto a baking tray and roast untill golden brown for 3-4 minutes


3.Cut chicken into equal size cubes

4.Mix breadcrumbs with parmesan and Cajun seasoning, in two separate plates also add the flour and two whisked eggs








5.Coat each chicken nugget with flour, egg and then breadcrumbs, place on a lined baking tray. At this stage you could refrigerate the chicken and cook later in the day



6.When ready to cook spray lightly with cooking oil and place in pre heated oven 190 degrees Fan/200 degrees/Gas mark 6 for around 15-20 minutes until golden brown and chicken is cooked through fully

7.Bring a large saucepan of water to the boil and add the corn on the cob for 10 minutes – serve warm with a generous knob of butter.

 8.Enjoy the nuggets, wedges, corn on the cob with a big spoon of guacamole on the side for a delicious dinner