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CRUNCHY CHICKEN NUGGETS

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

18.591 g

Sodium (mg)

478.77 mg

Vitamin A (IU)

214.034 IU

Saturated Fat (g)

4.365 g

Energy (kcal)

312.255 kcal

Fat (g)

14.603 g

Trans Fat (g)

0.09 g

Salt (g)

1.197 g

Calcium (mg)

126.297 mg

Monounsaturated Fat (g)

6.174 g

Cholesterol (mg)

128.691 mg

Iron (mg)

2.247 mg

Vitamin C (mg)

0.002 mg

Fibre (g)

1.164 g

Sugars (g)

1.704 g

Protein (g)

24.979 g

Potassium (mg)

264.686 mg

Total

111.546 g

2872.617 mg

1284.205 IU

26.19 g

1873.529 kcal

87.62 g

0.537 g

7.18 g

757.781 mg

37.043 g

772.146 mg

13.481 mg

0.011 mg

6.986 g

10.224 g

149.872 g

1588.116 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.