Chicken Nuggets
An original way to prepare a dish that’s generally a hit with children.
Preparation
15 minutes
Cooking
30 minutes
Portions
4
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 125 ml (½ cup) breadcrumbs
- 250 ml (1 cup) quick cooking rolled oats
- Salt and pepper to taste
- 125 ml (½ cup) plain yogurt
- 1 garlic clove, peeled and minced
- 1 lemon (zest)
- 500g (1 lb) chicken thighs, skinless and deboned (about 350 g), cut into pieces (about 3 pieces per thigh)
Preparation
- Place oven rack in the middle position and preheat the oven to 180 °C (350 °F). Cover a baking sheet with parchment paper.
- In a shallow bowl, combine the breadcrumbs and rolled oats. Add salt and pepper and set aside.
- In a large bowl, mix together the yogurt, garlic, zest from half a lemon, salt and pepper.
- Add the chicken pieces to the yogurt mixture and stir to coat thoroughly.
- Add a few pieces of chicken to the breadcrumb mixture and toss with your fingers until they are thoroughly “breaded”. Place the breaded chicken pieces on the baking sheet. Repeat with the remaining chicken pieces.
- Once all the nuggets are breaded, bake for 30 minutes. Flip the nuggets once after 15 minutes.
- Serve with your choice of sauce.
Tip: Use the cooking time to prepare your side dishes.
Variation: Prepare a honey and lemon sauce by mixing together 45 ml (3 tbsp) of plain yogurt, 60 ml (¼ cup) mayonnaise, 25 ml (5 tsp) honey, 10 mL (2 tsp) lemon juice and the zest from half a lemon in a small bowl.
