This recipe was chosen by the children at cookery club in Hastings as their favourite recipe from the term when they learnt about the life of chickens, why shopping at your local butcher can be a good way of buying affordable free range meat and how to cook one of their favourite things for themselves!
Children love chicken nuggets and they are an easy dinner recipe for busy nights. This recipe is a healthy update on this family favourite which uses lovely free range chicken breasts and a secret ingredient for the breading to give that nice crispiness without having to fry the nuggets.
- 450g (about 3) skinless free range chicken breasts, cut into 2-inch chunks
- 90g nonfat plain yogurt
- 100g corn flakes
- 1/4 teaspoon salt
- Pinch teaspoon white pepper
- Preheat oven to 190°C.
- Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for at least 1 hour or overnight, this will make the chicken tender and juicy!
- Crush your cornflakes by either placing them in a secure plastic bag and 'bashing' with a rolling pin or with a blender, which will be quicker and yield finer breadcrumbs.
- Line a baking tray with baking paper then set aside.
- Put crushed corn flakes, salt and pepper into a large, ziplock plastic bag and shake well to combine.
- Working with a few pieces at a time, drop the chicken chunks into the bag, seal and shake to coat - this is where the magic happens!
- Transfer chicken to prepared baking sheet as done.
- Bake chicken until crunchy on the outside and cooked through, about 15 minutes, you can always cut one open to check it is completely cooked as this will depend on the size of your chunks and oven.
- If cooking with children, make sure they are supervised with use of the oven and that they wash their hands well after placing the chicken on the baking tray.