154 FOODTOLOVE.COM.AUAUGUST 2017
PHOTOGRAPHY●JOHN PAUL URIZAR
STYLING●MICHELE CRANSTONCrunchy nuggets
Moist chicken breast chunks with a crunchy
coating will be popular with adults and kids
alike and you’ll know exactly what’s in them!
Chicken nuggets
MAKESABOUT 24 PREP AND COOK TIME
30 MINUTES
3 small (600g) skinless chicken
breast fillets
2 cups (80g) cornflakes
⅓ cup (50g) plain flour
2 teaspoons ground paprika
1 teaspoon onion salt
pinch ground white pepper
½ teaspoon caster sugar
2 eggs
⅓ cup (50g) plain flour, extra
vegetable oil, to shallow-fry
crinkle-cut oven fries, to serve, optional
1 Cut the chicken into nugget-sized pieces.
2 Crush the cornflakes by hand in a
medium bowl or in a plastic bag until
coarsely crushed. Add the flour, paprika,
onion salt, pepper and sugar; season
with a little sea salt. Beat the eggs lightly
in a medium bowl. Add the extra flour to
athirdbowl.Dipafewofthechicken
pieces at a time into plain flour; shake
awaytheexcessflour.Dipthechicken
into egg, then into the spiced cornflake
mixture. Place the chicken on a plate;
repeat with remaining chicken in batches.
3 Heat about 3cm of oil in a deep frying
pan over medium heat. Place a large wire
rack over a tray. Shallow-fry the chicken
pieces, in batches, for 3-4 minutes, turning
occasionally, or until lightly browned all
over. Remove from the pan with a slotted
spoon; transfer to the rack or drain on
paper towels.4 Serve the Chicken Nuggets with
crinkle-cut oven fries or potato wedges,
if desired.
Not suitable to freeze or microwave.Test Kitchen tips
●To keep the chicken warm while
cookinginbatches,havetheovenon
at about 120°C (100°C fan-forced).
●Draining the chicken on a wire
rack helps to keep it crisp and allows
heat to circulate while the chicken
is being kept warm in the oven.
●You can serve the Chicken Nuggets
with your favourite dipping sauce,
such as sweet chilli, mayonnaise,
aioli, tomato or barbecue.[ Homemade takeaway]
FOOD PREPARATION BY NICK BANBURY.