Homemade ethical chicken nuggets

'But mum / dad, all I want is chicken nuggets!'

Have you ever heard this from the kids? but you can't bring myself to buy a frozen bag of highly processed dubious nuggets that have definitely come from factory farming, simple, make them at home from ingredients you trust.

Ingredients:

1kg Ethical Butcher soy-free regenerative chicken breast

4 or slices white bread frozen solid

3 eggs

100ml milk

100g cornflour

100 mls light Olive oil

Seasoning Mix:

Amend as you wish, roughly equal measures of the ingredients I used 1T of each, or use a ready made one. 

We love this premade chicken seasoning from The Spice Shop

If you want to make your own you can play around with this recipe to taste:

Garlic powder

Onion powder

Paprika

Celery salt

Black pepper

Dried parsley

Equipment:

Blender, food processor or even nutribullet

Baking tray with wire rack

Tongs

Spray bottle for oil

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Method:

Either buy breadcrumbs or make you own by putting 4 slices of frozen white bread broken into chunks in to a blender and blitz in batches to form breadcrumbs.

If you're making your own breadcrumbs for coating spread the homemade breadcrumbs as evenly as possible on a baking tray and put in the oven at 180c, look at them every 5 minutes or so and fluff out and spread out with a fork so they don't clump, when starting to go a toast colour and nice and dry, remove from the oven and set aside.

Cut the chicken breast into 1" cubes or thereabout

Put the chicken cubes in the cornflower mixed with the seasoning blend and mix well by hand until each piece is fully covered and you can see the seasoning on the nuggets

Whisk the eggs and a little milk and put into a shallow dish or flat soup bowl

Put the dried toasted breadcrumbs in a shallow dish.

one by one, take the chicken pieces from the cornflower seasoning mix, into the egg bath for a complete coating then roll in breadcrumbs.

Place the nuggets on a wire rack over a baking tray.

When you've put all of  them on a baking tray put a light olive oil in a spray bottle and spray each nugget making sure you get a light and even coating of oil on the outside.

Bake in a fan oven 180c for 15-20 minutes until breadcrumbs are golden brown, no need to  turn as they're on a rack.

Suggestion: Make a kimchi mayo / or sour cream dip!

In a blender or nutribullet blend equal parts mayonnaise with Eaten Alive Kimchi and mayonnaise, you can also use yogurt or creme fresh.

*image for illustration only, the final result will not look exactly like this.