Chicken Nuggets

14 Oct

I am always looking for healthy options for dinner and these sounded great – and they are! I found this recipe in Julie Maree Wood and Antonia Kidman’s book ‘Feeding Fussy Kids’. The whole family enjoys it when we make these! Children can easily help making these although the cooking of them might be best left up to the adults.

Thomas enjoys helping crush the cornflakes when we make these. They make a great sound! We use a potato masher to do this. He isn’t quite up to rolling the nuggets into a nugget shape – needs a bit more practice with playdough but he does help me coat them.


This is what the recipe calls for but I usually double it to feed the whole family.

250g chicken mince

1 small egg lightly beaten

1 Tablespoon sesame seeds

2 Tablespoons plain flour

2 cups finely crushed wholegrain cornflakes

3 Tablespoons oil

My additions:

1 carrot finely grated

about 3 florets broccoli finely grated


Combine the chicken, egg, sesame seeds, flour and 1/4 cup crushed cornflakes (add here carrot and broccoli if using).

Roll the chicken mince into small nugget shapes and coat with the remainder of the crushed cornflakes.

Refrigerate the crumbed nuggets for 15 minutes to allow them to become firm.

Heat the oil in a non stick pan and cook the nuggets over medium heat for about 5 minutes, turning once, or until golden brown and cooked through.

Drain on paper towel.

To freeze place uncooked nuggets, wrapped in groups of 3 or 4 into an airtight snaplock bag. Will keep frozen for up to 3 months.


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