Monday, 7 November 2011
Nicer Chicken Nuggets
The recipe makes 20-25 depending how big you make them. Make a batch and freeze half, flat on greasproof paper on top of a tray in the freezer until solid, then tipped into a labelled bag, so they don't all stick together. Cook from frozen for an easy tea another night, just add 8-10 minutes to the cooking time.
Chicken, apple and parsnip nuggets
1 pack of chicken thigh fillets (skinless and boneless) - approx 5 thighs.
1 small apple
1 medium parsnip
some dried herbs
1 clove garlic
3-4 slices wholemeal bread (depending on size, I used 3 slices of farmhouse and just got away with it)
a splash of milk
In a food processor, whizz the bread into crumbs, pop into a bowl and set aside.
Snip the thighs into 3-4 pieces each with kitchen scissors and put into the food processor. Peel, core and chop the apple. Peel the parsnip, cut into quarters and trim out any woody core. Chop into smallish dice. Add the apple and parsnip to the food processor, and drop in the garlic clove and herbs (about a teaspoon will do, or you can use fresh herbs if you have some hanging around).
Process the mixture until it's not quite a puree but there aren't any large chunks of anything visible. You might have to scrape down the sides and poke it about with a spatula a couple of times.
Whisk the eggs with a splash of milk in a bowl. Taking a small lump of chicken mixture, shape it into a ball then press flat into a nugget. Dip it in the egg then toss around in the breadcrumbs, then lay onto a tray. repeat until all the mixture is used.
You can briefly fry these in olive oil before popping in the oven, or you can oven bake them from raw. If baking from raw (I do this) spritz them with some olive oil spray or Frylight or similar. If you dont have this, drizzle very lightly with oil. Bake for approx 15 minutes at about 180 degrees until golden and firm. Serve with whatever you fancy!