Most kids (little and big) love chicken nuggets, but many commercial versions have ingredients you may prefer they didn’t eat. These homemade chicken nuggets are made with Australian chicken and are quick and easy to make. Oh, and most importantly, the kids will love them. Use gluten free corn crumbs if you prefer not to have gluten in your food.
homemade chicken nuggets
- 2 medium chicken breasts skin off
- 3 tablespoons corn flour for dusting
- 2 eggs, beaten
- 1½ cups corn crumbs or Panko style crumbs
- sea salt and freshly ground pepper
- 2 tablespoons of coconut oil or vegetable oil for frying
- tomato sauce
- 2 carrots cut in sticks
- 1 Lebanese cucumber cut in slices
Trim any pieces of fat off the chicken breasts. Cut them into even sized medallions about ¾ cm thick.
Place the corn flour in a large freezer bag with ½ a teaspoon of both salt and pepper. Add the chicken pieces, seal and shake the bag to coat. Place the egg in a shallow bowl and the crumbs on a plate and working fast dip both sides of the floured chicken pieces in egg and then corn crumbs pressing hard so they get deeply coated. Transfer to a plate and repeat until all the pieces are coated. Using a large heavy bottomed frying pan on a medium high heat. Melt the coconut oil and then fry the chicken on both sides until golden brown and cooked through. Transfer to a plate or tray lined with absorbent kitchen paper. Serve immediately with tomato sauce and carrot and cucumbers sticks. Serves 4. Preparation 10. Cooking time 12 minutes.