Lightly Spiced Chicken Nuggets

prep 15 mins cook 15–20 mins
  • 50 g (2 oz) plain flour
  • 4 x 150 g (5 oz) boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 egg, beaten
  • 150 g (5 oz) fine wholemeal breadcrumbs
  • 1 teaspoon Cajun spice
  • 2 tablespoons chopped parsley
  • Tomato Ketchup (see pages 2627), to dip

Place the flour on a plate and toss the chicken in it.

Pour the beaten egg on to a plate. Mix the breadcrumbs with the Cajun spice and parsley on a separate plate. Dip each of the chicken pieces in the beaten egg, then toss in the seasoned breadcrumbs and place on a large baking sheet.

Bake the chicken nuggets in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and cooked through.

Serve hot with tomato ketchup to dip, if liked.

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