A take on a classic – chicken nuggets and chips…HOMEMADE!!
I don’t know about you but chicken nuggets was a staple in my diet when I was a little girl. I am so happy to bring you this healthier method for chicken nuggets and chips, you aren’t ready for how quick and easy this is to recreate.
And…you guessed it, compared to your bought versions in the shops this recipe is lower in fat and salt too 🙂
I am going to share the equipment/ ingredients you’ll need, followed by the method for both the nuggets and chips. These recipes usually serve 2 (Cam and I can vouch).
- Chopping board and knife
- Actifier (don’t worry if you don’t have one…you can also just use an oven)
- Oven tray
- Blender/ food processor
- 2 Small bowls
- 2x chicken breasts
- 4x slices of bread (for reference I use 50/50 but any kind would work)
- 1x egg
- 1 1/2 potatoes (this is for the chips- just portion depending on how many chips you would like)
- Oil (I use spray oil)
- Any seasonings
Make sure you have all your ingredients/ equipment prior to cooking.
Time to cook:
STEP 1 – Prepare the chips. I keep the skins on the potatoes but make sure you give them a quick wash before you chop them up. I chop mine into thick wedge style chips (see in the photos below), but you can slice them however you like. Once you have chopped all of your potato add them to a pan full of water and leave to boil – roughly for 20 minutes on a medium heat. Check and stir when necessary. Then, once the potato chips are soft enough (a fork should be able to go all the way through) remove the chips from the heat and drain them. You can put them in the actifier now but don’t turn it on just yet.
FYI – if you are using an oven for your chips and not an actifier you do not need to boil them. You can just chop the potato up and put the pieces in the oven once your chicken nuggets have been in the oven for 5 minutes.
STEP 2 – Blend the bread. Break up the slices into smaller chucks as you add the bread to the blender/ food processor (this will make the blending process easier). You should be left with fine bread crumbs, place them in a bowl and leave to the side for now.
STEP 3 – Crack the egg into a bowl and whisk it and then set a side for now.
STEP 4– It’s time to prepare to nuggets! Slice your chicken breasts into reasonable size pieces (chucky like normal chicken nuggets). Next, coat each nugget in the egg, followed by the bread crumbs – I do this my using my hands and just dunking the chicken pieces into each of the bowls. The egg will allow the breadcrumbs to stick to the chicken.
STEP 5 – Cover the oven tray in a piece of foil. Place the breaded chicken pieces (aka the nuggets) onto the tray. You can now put the tray in the oven and cook the chicken nuggets for approximately 23 minutes. I leave them in a little longer to make them more crispy – usually for around 26 minutes.
STEP 6 – If you are using an actifier now place the boiled potato into the actifier and allow them to cook it that for roughly 18 minutes – again just keep an eye on them, if you like your chips more crispy them leave them in a little longer.
STEP 7 – Remove the chicken nuggets (and chips if appropriate) from the oven and the potato chips from the actifier and serve!
If you are wanting to add vegetables to your meal just gage the timings you think are most appropriate. For example, I boiled some peas, sweetcorn and broccoli 5 minutes before my nuggets and chip were ready!
I hope you’ve enjoyed this recipe. Honestly after you’ve made these once the method becomes so much easier and less fiddley. Just like any other recipe once you know what you are doing the easier it will be to prepare.
Let me know your thoughts or suggestions for future recipes you’d like the see in the comments below. Also, if you liked this recipe please give the like button below a click – I really appreciate all the support with my blog 🙂 x