Skip to content
Looking for something?

CRUNCHY CHICKEN NUGGETS

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

18.59 g

Sodium (mg)

478.77 mg

Vitamin A (IU)

214.03 IU

Saturated Fat (g)

4.37 g

Energy (kcal)

312.25 kcal

Fat (g)

14.6 g

Trans Fat (g)

0.09 g

Salt (g)

1.2 g

Calcium (mg)

126.3 mg

Monounsaturated Fat (g)

6.17 g

Cholesterol (mg)

128.69 mg

Iron (mg)

2.25 mg

Vitamin C (mg)

0 mg

Fibre (g)

1.16 g

Sugars (g)

1.7 g

Protein (g)

24.98 g

Potassium (mg)

264.69 mg

Total

111.55 g

2872.62 mg

1284.21 IU

26.19 g

1873.53 kcal

87.62 g

0.54 g

7.18 g

757.78 mg

37.04 g

772.15 mg

13.48 mg

0.01 mg

6.99 g

10.22 g

149.87 g

1588.12 mg

  • 500 g chicken breast, cut into bite size pieces
  • 2 eggs, beaten
  • 150 g dry breadcrumbs or cornflakes, crushed
  • 2 tbsps Parmesan cheese, grated
  • 1/2 Knorr Chicken Stock Cube, crushed
  • 1/2 tsp dried oregano or thyme
  • 1 tbsp olive oil for baking sheet
  • 1 In resealable plastic bag mix breadcrumbs, crushed stock cube, herbs and Parmesan cheese.
  • 2 Toss the bag to blend the coating ingredients well. You can use a rolling pin to make the coating finer.
  • 3 Dip the chicken pieces in the egg mixture and place in a bag.
  • 4 Shake the bag to coat the chicken pieces evenly with the crumbs. Place the nuggets in a single layer on a lightly greased shallow baking sheet. Bake for 15–20 minutes at 220°C, 200°C fan, Gas Mark.
  • 5 Serve warm or cool accompanied by dips.