Kids will love these homemade chicken nuggets. Served with oven-baked wedges and salad, they make an easy meal.
Ingredients
- 1 teaspoon dried mixed herbs
- 2 cups (200g) fresh wholemeal breadcrumbs
- salt and cracked black pepper
- flour, for dusting
- 2 eggs, lightly beaten
- 3 chicken breasts, trimmed and cut into 3cm cubes
- lemon wedges, to serve
Method
- Step 1Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
- Step 2Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1318 kj
Energy
6g
Fat Total
2g
Saturated Fat
43g
Protein
327.32mg
Sodium
2g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
These chicken bites freeze well. They can be frozen before or after cooking.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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