Chicken nuggets have always been a popular choice, and whilst there are ‘free-from’ alternatives readily available, they are quite expensive for what they are, and tend to be more ‘crumb’ than chicken – even in the expensive versions that I have tried. In this recipe, with just a few store cupboard ingredients, you can make your own version. And what’s more, they are ready from start to finish in just 25 minutes. No messy dipping and covering involved here, just shake everything together in a plastic bag and you’re ready to go.
It is often a struggle for young children to eat the right amount of protein, but I know that this recipe guarantees clean plates, and I’m pretty happy that they’ve eaten a really healthy version of a popular fast food.This is so easy to prepare that it’s also a great recipe to encourage children to prepare with you.
But don’t think this recipe is reserved just for the children’s tea – use the stir-through sundried tomato sauce as a dipping sauce to take this to another level or even to serve as canapés.
chicken nuggets
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| Prep Time5 minutes |
| Cook Time20minutes |
Mouth-sized crispy bites of chicken
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- 400 g chicken breast chopped into bitesize pieces
- 75 g polenta quick-cook dry grains, not a pre-cooked block
- 1/2 tsp sumac
- 1/4 tsp cumin ground
- 1/4 tsp oregano dried
- 1/4 tsp garlic salt
- 1 tbsp oil coconut, rice bran or olive
Quantity of servings: people
View units in:
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Ingredients
Quantity of servings: people View units in: |
- Heat the oven to Fan 170C, GM 5. Line a baking tray with greaseproof paper and preheat the tray in the oven.
- Add the chopped chicken into a large bowl or plastic bag.
- Combine the dry ingredients and add to the chicken. Mix thoroughly to ensure all of the chicken is covered with the polenta mixture.
- Pour your oil of choice onto the baking tray and tip the covered chicken nuggets onto the tray.
- Turn the chicken pieces over to ensure each has a light covering of oil on both sides. Place in the oven and cook for 20-25 minutes until thoroughly cooked.
cook once: eat twice
Also fabulous for lunch boxes, simply chill and serve cold with salad or vegetable sticks.
To make low FODMAP, use normal salt instead of the garlic salt. You could use garlic-flavoured oil if preferred to the coconut oil.
Calories from Fat 117
20%
20%
28%
21%
7%
2%
4%
62%
2%
0.3%
4%
9%