DAY 16, CHICKEN NUGGETS & CHIPS
I love this recipe, and it's adaptable too. Swap out the meat for halloumi or mushrooms and the egg for plant based milk or well diluted tomato paste for vegetarian/vegan versions.
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It's the turn of the Grade 6s this morning! Look at these, made by Mayu in our virtual classroom - brilliant! |
mushroom nuggets |
Congratulations to Pushpita (top), Morgan (middle) and Andrew (bottom)for their wonderful platesful of Nuggets and Chips, created in our virtual classroom this afternoon! |
1 filet of chicken or chunks of veggies/cheese
1 egg
2 potatoes, sweet potatoes or other root vegetables
pinch salt, pepper & paprika/chilli
1 tbsp. flour
100g breadcrumbs
1 tsp. olive oil
- Preheat oven to 200°C fan
- Cut the unpeeled potatoes into large wedges.
- Place in a bowl and season with salt, pepper and spices to taste. Add 1 tsp. olive oil.
- Toss potatoes gently until covered in oil & spices. Tip onto a paper covered baking tray and arrange skin side down.
- Cut chicken/veggies into large chunks.
- Put flour in to a bowl and season with salt and pepper.
- Beat egg in a second bowl and pour breadcrumbs into a third bowl .
- Coat the chicken/veggies first in flour, then egg and then breadcrumbs
- Place on the baking tray with the potatoes, spray or brush with oil.
- Bake for 20-25 minutes until golden brown, turning once.
Serve with tomato ketchup and wedges of lemon!
I tried these and they tasted DELICIOUS!!!
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