Crisp Coated Chicken Nuggets Recipe By Tasty Food

CRISP-COATED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Smush the crisps into little bits.
• Cut the chicken breast into small bite sized chunks.
• One at a time, add a piece of chicken to the bag and shake it around a bit. Squeeze to help the the crisps stick to the chicken.
• Continue until you have either run out of chicken or crisps! (don't eat any leftover crisps that have come into contact with the raw chicken).
• Place the coated chicken onto a baking tray.
• Bake in the centre of a pre-heated oven for 12 minutes at 200°C/400°F
• Serve with ketchup, mayo or whatever you like!
• Enjoy!

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

HOMEMADE CHICKEN NUGGETS

Steps:

• Heat vegetable oil in a large pot.
• Whisk together the flour and spices in a shallow bowl.
• In a separate bowl, whisk the eggs together.
• Coat the chicken first in the flour, then in the eggs and finally in the flour again. For a thicker coating, repeat the breading.
• Fry the chicken nuggets in the oil until golden brown and crisp. Remove with a slotted spoon then drain on kitchen paper before serving.

BAKED CORNFLAKE CHICKEN NUGGETS

Steps:

• Preheat the oven to 200°c (180 fan/ 350F/ Gas 4) and line two baking trays with baking paper.
• Mix the crushed cornflakes with the Parmesan, dried thyme, smoked paprika and a little salt and pepper, in a shallow bowl.
• Coat each piece of chicken first in the flour, then egg, before finally rolling in the crushed cornflake mix.
• Place each piece of crumbed chicken onto the baking sheet. When all the chicken has been coated, bake in the oven for 20 minutes until crispy and golden. Turn each piece of chicken after 10 minutes, to ensure all bits of the crumb are crispy.

SESAME CHICKEN NUGGETS

Steps:

• Cut chicken breasts into 4 cm (2in) cubes.
• In a large bowl, mix together breadcrumbs, sesame seeds, mint, paprika, salt and pepper until thoroughly combined.
• Coat chicken nuggets first in beaten egg and then in breadcrumb mixture. Put on a baking sheet and chill for 30 minutes Heat oil in a frying pan and fry nuggets for 10 mins, turning occasionally until golden and crispy.
• Remove from pan with a slotted spoon and drain on kitchen paper before serving.
• Recipe suggests serving with tartar sauce. My kids grabbed a bottle of Heinz tomato sauce.
• Tip: chilling the chicken once it is coated in breadcrumbs makes the mixture less likely to fall off during frying. (So says the recipe!).