Ingredients 3 Chicken Breasts (750g) 2 Eggs 1/3 cup Plain Flour 2 cups Panko Crumbs S&P 1/2 clove of Garlic – Crushed
Method
Preheat your over to 250c.
Line a large baking tray with oven proof paper and add your panko and garlic. Mix them together and spread them out.
Put them in the oven for about 5 minutes, you just want the crumbs to lightly brown. Then add them to a bowl. To cut your chicken first decide what size you want, I cut mine length ways about 1.5cm thick, then cut them into about 2cm pieces.
Sprinkle the pieces with a little salt and pepper and coat them with the flour.
In a bowl add the eggs and a sprinkle of salt and pepper and beat together.
Add your floured chicken to the eggs and then add then a few pieces at a time to the crumb mixture. I pressed down with my fist on each one, this flattened the chicken a little, which made it look more nugget like, and made sure the crumbs stuck.
Once they're all crumbed add them to the lined baking tray and into the oven for about 10 - 12 minutes depending on how big your pieces are.
If you make more of a popcorn chicken size, then 5 minutes should be plenty. Cut the thickest nugget to check its cooked through.
Sprinkle with a tiny bit of salt to season and serve with your favourite dipping sauces.
Enjoy x
My Tip: If you're not fussed with the extra calories you can fry them, which means no need for browning the crumbs first or you can use an air fryer, the best of both worlds.
You can freeze a batch, just skip the cooking step, and put the tray into the freezer, once they've semi frozen take them off the tray and pack them how you like.
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