Ingredients
2-3 chicken breast fillets
about 600g
½ cup plain flour
2 eggs
4 slices day old bread
⅓ cup cornflake crumbs
⅓ cup parmesan cheese
freshly grated
½ cup mayonnaise
2 tbsp sweet chilli sauce
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 food processor
- 1 baking paper
- 1 small bowl
- 1 bowl
- 1 baking tray
Instructions
- Tear bread into pieces and whiz in a food processor to get fine bread crumbs.
- Slice chicken breasts into bite size pieces. Put the flour on a large square of baking paper.
- Whisk eggs in a small bowl. Mix breadcrumbs, cornflake crumbs and parmesan cheese in a bowl.
- Coat the chicken pieces in flour, dust off, dip in egg wash and then coat in crumb mix. You may need to press the crumbs on.
- Place the coated chicken pieces onto a baking tray lined with baking paper. Refrigerate for 30 minutes.
- Preheat oven to 180C and bake the chicken for 10 minutes or until cooked through.
- To make the dipping sauce, combine mayonnaise and sweet chilli sauce in a small bowl.
- Serve nuggets with dipping sauce.
Notes
Tip
This is a great entree or appetiser and prepare in advance and then just bake before serving.
Tip
Serve with a potato salad and/or green salad for a main meal.
Variation
I love sweet chilli mayo, but my kids are more than happy to stick with good old tomato sauce.
