Crunchy Chicken Nuggets
There are few meals in this world that my young children will agree on, right now it’s down to beef soup, cereal, toast, fruit and of course chicken nuggets. I think they’d be content to eat this everyday (I may join them!).
Serves 4 – 6
¼ Cup (whole wheat) flour
½ tsp salt, plus more
¼ tsp pepper, plus more
1 Cup (1%) Buttermilk
2-3 Cups Cornflakes
3 Boneless, skinless chicken breasts, cubed
Combine the flour, salt and pepper in a bag or bowl.
Pour the buttermilk into another bowl and the cornflakes into a third bowl (you’re setting up your assembly line!).
Working in batches, coat the chicken in the flour, then dip it into the buttermilk and (shake off the excess buttermilk) then dip it into the cornflakes, gently pushing the flakes on to the chicken pieces to make sure they adhere.
Place the coated chicken pieces onto a non-stick baking sheet.
Repeat until all the chicken pieces are coated.
Let the chicken rest in the fridge for 30 minutes (or up to 24 hours if you want to make a head of time, just make sure you cover the chicken well with plastic wrap) before you put it in the oven.
Preheat your oven to 400 and then bake the chicken (uncovered) for 15 minutes.
Season with salt and pepper as soon as you take the chicken out of the oven.
Let the chicken rest for 5 minutes before transferring to a serving platter.