This delicious, homemade chicken nuggets recipe takes just about 40 minutes from start to finish using Waitoa Chicken mince.
Prep time:
15 minutes
Cook time:
25 minutes
Serves:
3-4
Ingredients
Nuggets
500g Waitoa Minced Chicken Breast
½ cup all-purpose flour
1 ½ cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
2 large eggs
½ cup trim milk
Salt and pepper
Wintery Sides
½ red onion sliced
½ green capsicum sliced
½ broccoli chopped to florets
Handful of kale leaves chopped
½ teaspoon garlic powder
1/3 cup chopped almonds
Salt and Pepper
Romesco Sauce
½ jar roasted red peppers, drained
3 small tomatoes
1 cup raw almonds
1/4 cup fresh flat leaf parsley
1/4 cup olive oil
1 teaspoon saltÂ
2 cloves garlic
juice of half a lemon
Method
Preheat the oven to 200 degrees C. Open the chicken and place it in a bowl with flour, salt, pepper and one egg and mix to combine.Â
Place the panko breadcrumbs in a separate medium bowl with all spices and mix well. Lightly beat the remaining egg with ½ cup milk in a third small bowl.
Use a spoon to scoop up the chicken mixture and roll each spoonful into a nugget shape. Dip in the egg mixture and then into the panko mixture to coat. Place on a lined baking sheet and repeat with each nugget.
Lightly spray the nuggets with oil spray then pop in the oven to cook for 25 minutes or until golden and cooked through. While these are in the oven – prepare the veggie and Romesco sauce.
Chop broccoli into florets, slice onion, capsicum and kale into chunky leaves. Add 1 x tablespoon of olive oil to a pan.
Add veggies, garlic powder, almonds and salt and pepper to taste. Stir fry on medium high heat for 5-8 minutes until veggies are just cooked.
Add all the Romesco Sauce ingredients to a blender and blend on high until well blended. Not a fan of Romesco sauce? Swap this out for BBQ, Tomato, chipotle mayo – all taste delicious with these nuggets!
