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It’s probably why I didn’t go very well working in an office environment with hierarchies and outdated systems and procedures.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.


Best ever easy chicken nuggets
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Stir the yoghurt and chicken together in a bowl and refrigerate for at least 2h (or freeze.
  2. Place all the remaining ingredients (except the oil) in a Thermomix or food processor and blitz until fine.
  3. Tip the crumb into a bowl.
  4. Press the chicken tenders into the crumb on both sides.
  5. Pre-heat the oven to 180C fan-forced and line a baking tray.
  6. Cover the bottom of a large frying pan with olive oil.
  7. Cook the tenders for a minute or two on each side (just to brown) then transfer to the baking tray.
  8. Bake the browned nuggets for 5-10 minutes or until cooked through.
  9. Serve hot with salad or veggies.