What kid doesn't like chicken nuggets right? This is a fool-proof meal on those nights when the babysitter is coming and you don't want to cook anything sensible (and want to keep the kids happy!). These are perfect. You can make a big batch in advance and freeze them in bags. I have tried two versions of these lately and shared them with my neighbors for them to be kid tested. The verdicts: the first ones passed all the other kids' tests but mine... these ones, went down in a hurry by my girls as well so they get my tick of approval and are through to the blog! I even ate them tonight as my husband was out and I didn't feel like cooking anything sensible either. They were yum - I dipped them in a roasted red pepper chutney to make myself believe I was eating something more sophisticated than chicken nuggets but hey - they were good, nothing wrong with simplicity!
Makes 28-30 nuggets
Ingredients:
450g (1 lb) ground chicken
1/2 cup fat free cottage cheese
1/2 cup shaved parmesan cheese
1/4 cup carrot puree
1/2 tspn dry Italian mix seasoning
1/2 tspn chicken stock (granules)
kosher salt and ground pepper
2/3 cup all purpose flour
1-2 eggs, beaten
breadcrumbs (approx 1 cup)
Method:
- Mix all the nugget ingredients together in a bowl until well combined.
- Flour your hands and gently roll nuggets into shape using about 1 large teaspoon of mixture.
- Roll each nugget in F.E.B....Flour, then dip into Egg and roll in Breadcrumbs.
- Place on a lined baking tray.
- Continue making them until all mixture is used up. Freeze at this point or refrigerate until ready to cook, they best refrigerated for at least an hour before cooking.
- To cook:
- for the best golden brown crunchiest result, deep fry in a pan of hot oil however
- for a more low calorie version, spray with a little olive oil spray before baking in a hot oven (220'C / 425'F) for 20-25minutes, turning once.
- Serve immediately with tomato sauce/ketchup
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| Baked not fried |
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