Homemade Crispy Chicken Nuggets (Updated)

This is a redo of one of my earliest posts – Crispy Chicken Nuggets. My photography skills have improved (fractionally – well I’ve at least transitioned from grainy pics on my phone to a proper camera) and hopefully my blogging efforts have too.

As a busy mum, I think convenience food is essential. I always have some fish fingers and turkey dinosaurs, or some such fare in my freezer. This blog may be about home cooked food, but I’m human, and sometimes often even simple cooking is beyond me and I just can’t be bothered.

For days when I can be bothered, these chicken nuggets are super simple and go down extremely well with the kiddos. I always have Rice Krispies in the cupboard (or more likely Crispy Rice, or Rice Crackles, or whatever name the supermarket have called their own brand). They’re a useful cupboard staple, for breakfast as well as cooking (*cough* Mars Bar slice). There are a few simple dishes that I know the kids will eat, like Cheats Tuna Pie and Spaghetti Carbonara. These nuggets fall into that category.

Ingredients

80g (3 cups) Rice Krispies cereal
15g (2 tbsp) parmesan, grated
salt & pepper
80g (2 heaped tbsp) mayonnaise
4 chicken breasts, cubed

1.  I used my mini-blender to blitz the cereal to crumbs. If you don’t have anything like that, just pour the cereal into a bag and bash it with the likes of a rolling pin. Vent some anger. Make the cereal suffer.

2. Add the parmesan and season really well.

3. Chop the chicken breast into bite sized pieces.

4. Put the mayonnaise into a dish and then add all the chicken pieces.

5. Add the chicken in batches, coating it in the cereal mix. I use a spoon to save getting too messy. Pat the chicken nuggets to ensure the coating sticks.

Place the nuggets, nicely spaced, on greaseproof paper on a baking tray.

Note: At this point you can freeze your nuggets. Just pop them into the freezer, on the greaseproof paper, nicely spaced – no need to cover. Once frozen (a couple of hours) you can place them in a freezer bag and put them back in the freezer until you need them at a later date. Just cook for about 10-15 minutes longer than the unfrozen nuggets.

6. Place the nuggets in your preheated oven, 190°C (fan) / 375°F, and bake for 25-30 minutes until golden and cooked through.

Serve with your choice of side. We’re a big fan of those potato star thingy’s you get from Asda. And a big splodge of ketchup. Obvs.

I find that the Husband and I will eat these too, they’re not just for kids. So one family meal, done, nice and easy.  I may not be winning Parent of the Year any time soon, but producing a meal that the kids will eat, that isn’t processed, makes me a Winner. Yeah 😜

Happy cooking!

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