Chicken nuggets

50g breadcrumbs

1x5ml spoon mixed herbs

2 chicken breasts 

1x15ml spoon plain wholemeal flour

1 egg

Two small bowls, fork, small plate, chopping board, sharp knife, baking tray.

1. Preheat the oven to 200ºC or gas mark 6.
2. Add the breadcrumbs, and herbs and mix into a small bowl. 
3. Pour the flour onto a small plate.
4. Beat the egg in a small bowl.
5. Cut the chicken into nuggets (approximately 4cm x 3cm chunks) using a clean red chopping board. 
6. Breadcrumb the chicken nuggets: 
   • dust the chicken pieces in the flour;
   • dip in the beaten egg; 
   • roll in the breadcrumb mixture
7. Place the chicken nuggets on the baking tray.
8. Repeat the steps for breadcrumbing the chicken with all the chicken pieces. Thoroughly wash and dry your hands after. 
9. Bake in the oven for 20 minutes, until golden brown. Check the chicken is cooked through with no pink remaining. 

• Turn up the flavour: Add garlic, chilli, fresh herbs, spices or parmesan cheese to the breadcrumbs to enhance the flavour. 
• Vary your protein: Swap the chicken for pieces of fish, such as cod and haddock.
• Focus on fibre: Make your own breadcrumbs using wholemeal bread. Place the breadcrumbs in a blender or grate them. 
• These chicken nuggets can be cooked in an air fryer also, cook at 180ºC for 15 minutes.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with a gluten allergy, use a gluten-free alternative for the flour and breadcrumbs. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?