Delicious, simple and quick recipe for the best ever chicken nuggets that your whole family (fussy included) will love (they freeze well too).
Best ever easy chicken nuggets
Efficient is kinda my middle name.
(I’ll get to the easy chicken nuggets I promise)
I can’t tell you the number of times I’ve said to my husband that his way of doing something is inefficient. Yep I’m a real pleasure to live with sometimes.
It’s probably why I didn’t go very well working in an office environment with hierarchies and outdated systems and procedures.
I kid you not I once had to re-print an entire proposal because I had stapled the cover to the front of it and my manager preferred paperclips (for no particular reason). I may have stormed out of the office that particular afternoon.
You might want to try chicken filo pasties.
I am constantly looking for ways to do things faster, easier or more efficiently and the place where I was working was not really like me.
I’m pretty crazy – I take this down to kids toys and sorting wardrobes but where I really excel is in the kitchen.
You see, my food philosophy is eating real food, i.e. food as close to its natural state as possible and as much as I can, I avoid anything processed or packaged.
This means making a lot of things from scratch which can be time-consuming but that’s when lade efficient (me) is at her best.
Batching is my best friend.
If you’re not familiar with it, I’ll give you an example.
Say you have a task that you do multiple times, like grocery shopping, instead of doing it every week, I do it once-a-month (once-a-fortnight max!). One big shop. One list. One unpacking of the groceries per month.
Want to know more about once-a-month shopping. Check out this post.
It means that I get my meat once a month too.
I have a big prep session, divide it up, vacuum seal it and into the freezer it goes. These days to try and cut back on waste, I also use glass containers and jars to freeze my meat.
For chicken breast – because I’m precious about my chicken and only eat breast – I freeze it like this:
How to freeze chicken breast
- Some in breasts for BBQ – I throw the marinade in there too then all I have to do is make a side for dinner and hand the defrosted bag of marinated chicken to the chief BBQer aka the husband, to cook.
- Some diced for curries/stirfries – although usually we’ll have shredded leftover roast chicken for things like that.
- The tenders are frozen for skewers or nuggets.
Last month I did something a little fancy and threw some yoghurt in with the tenders.
You might be like to try maple pumpkin and walnut pasta salad with chicken.
Nigella Lawson makes a really nice crumbed chicken that she first marinates in buttermilk so I figured it was a similar theory.
This recipe was originally inspired by a Hello Fresh box we tried not long ago.
While the chicken was defrosting I made up my own crumb mixture of sourdough crumbs (which I made from dried-out crusts the kids had rejected – I chopped them off before serving so don’t worry, no residual slobber), parmesan, garlic, salt and parsley.
How to make sourdough breadcrumbs
I’m very big on not letting things go to waste so always keep the kids bread crusts to make into crumbs.
Click here to learn how to make sourdough breadcrumbs.
How to make the crumb mixture for the best ever chicken nuggets
I just threw all the crumb ingredients in the Thermomix (or food processor), blitzed until it was fine and then pressed the yoghurt-coated chicken into the crumb.
You can add any sort of flavour you like to the crumb mix. Citrus rind is really lovely, along with a mixture of herbs and you can also up the nutrition with some nuts or nut meal.
I shallow-fried them in some olive oil for a minute or two each side then threw them on an oven tray and into the oven for about 5 minutes to finish.
They were sooo good.
My big boy who is definitely the fussier of the two devoured them so I am calling them a raging success.
The husband and I both had them for dinner then at the leftovers for lunch the next day.
The best part was there was no messy egg/flour/crumb dipping and you could even skip the shallow fry and cook them in the oven drizzled with a bit of oil.
PLUS you can freeze the best ever chicken nuggets when they’re cooked.
Or even un-cooked if you hadn’t pre-frozen the chicken. Just lay the crumbed, raw chicken on a tray and freeze and then once they’re stiff throw them in a ziplock bag ready for a quick dinner.
Connect with Claire K Creations!
Be sure to follow me on my social media, so you never miss a post!
Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more natural and more connected and see what’s new around here (so that you never miss a new recipe, tip or trick)! If you’d like to check it out, you can request to join HERE.
- 10 chicken tenderloins
- ½ cup plain natural yoghurt
- 1 cup sourdough breadcrumbs
- 50g parmesan cheese
- 1 garlic clove
- 1 handful fresh parsley (or dried)
- A pinch of salt
- Stir the yoghurt and chicken together in a bowl and refrigerate for at least 2h (or freeze.
- Place all the remaining ingredients (except the oil) in a Thermomix or food processor and blitz until fine.
- Tip the crumb into a bowl.
- Press the chicken tenders into the crumb on both sides.
- Pre-heat the oven to 180C fan-forced and line a baking tray.
- Cover the bottom of a large frying pan with olive oil.
- Cook the tenders for a minute or two on each side (just to brown) then transfer to the baking tray.
- Bake the browned nuggets for 5-10 minutes or until cooked through.
- Serve hot with salad or veggies.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 291 Total Fat 8g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 108mg Sodium 434mg Carbohydrates 10g Fiber 1g Sugar 3g Protein 42g