Oven-Baked Chicken Nuggets
knife, blender, baking sheet
- 300 g chicken breasts
Wash and cut the chicken breasts into bite-size pieces.
- ½ tbsp garlic powder
- 1½ tsp smoked paprika powder
- 12½ ml vodka
Sprinkle the garlic powder, the paprika, salt as per your taste and the vodka and mix well. If this is kid-friendly, you can skip the alcohol altogether. Allow to marinate for at least two hours in the refrigerator however if you can prepare this and allow it to rest overnight, awesome!
- 50 g panko breadcrumbs
- 35 g potato chips
In a hand blender, add the potato chips and the breadcrumbs and pulse until well-combined. Don’t pulverise it too much. It should remain coarse to feel.
Preheat your oven to 200°C (400°F)
- 1½ eggs
Beat the eggs and keep aside. In another dish, keep the flour ready. Finally, in a third dish, empty your breadcrumbs and chips mixture from the blender.
Here’s a handy tip. I like to use my left hand for the dry ingredients and the right hand for the wet. Give the chicken a good mix and then take a piece and coat it with the egg. Then cover it with the flour and shake off the excess. Give the same piece a quick coat in the egg once more and then coat with the breadcrumbs mixture. Your chicken nugget is ready!
- baking sheet
Coat all the pieces of chicken in this similar manner and place on a baking sheet lined with butter paper. Bake at 200°C (400°F) for 20 minutes or until golden brown. You might have to turn them over halfway.
Serve hot with a dipping of your choice.