Children will enjoy helping with certain stages of this recipe, such as crushing the cornflakes in a freezer bag. Give them a choice of green vegetables the nuggets can be served with.
HOMEMADE CHICKEN NUGGETS AND WEDGES
Serves 2
Ingredients
- 1-2 chicken breasts, depending on children’s appetites
- 1 egg
- 2 handfuls of cornflakes, crushed in a freezer bag
- Baking potatoes
- Olive oil
Method
- Heat the oven to 200°C (180°C for fan-assisted ovens).
- Peel the potatoes and slice into wedges.
- Place potatoes in a pan of boiling water for 7 minutes.
- Drain and return to the pan, leaving for a few minutes to dry.
- Shake, and place onto another baking tray, spreading them out.
- Drizzle with olive oil and put into the oven for 40 minutes.
- Place the egg and the crushed cornflakes into two separate bowls.
- Beat the egg.
- Cut the chicken breasts into nugget shapes.
- Dip them one at a time, coating first in the egg, then the cornflakes.
- Place onto a baking tray, and add to the oven for the last 30 minutes.
- Turn both the potatoes and the nuggets halfway through cooking.
Serving suggestion
Serve with your choice of vegetables, such as peas or green beans.
Recipe courtesy of Rosebud Nanny Agency in Hertfordshire, Bedfordshire and South Cambridgeshire
