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It’s probably why I didn’t go very well working in an office environment with hierarchies and outdated systems and procedures.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 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.
Batching is my best friend. If you’re not familiar with it. 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 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.
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.
Nigella makes a really nice crumbed chicken that she first marinates in buttermilk so I figured it was a similar theory.
Inspired by our Hello Fresh box we tried last month, 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.
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.
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 them 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 through them in a ziplock bag ready for a quick dinner.
p.s. If you’re interested in giving Hello Fresh a go, you can click here to get $35 off your first box.
- 10 chicken tenderloins
- ½ cup plain natural yoghurt
- 1 cup sourdough bread crumbs
- 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.