Homemade Chicken Nuggets
This delicious, homemade chicken nuggets recipe takes just about 40 minutes from start to finish using Waitoa Chicken mince.
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 salt
- 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.
- 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!
Enjoy!
