Kids love chicken nuggets! Lexi certainly does.
But did you know that commercially made chicken nuggets contain up to 38 ingredients? Yes, 38!
Including dimethylpolisiloxene an anti-foaming agent used to make silly putty. And tertiary butyl hydroquinone (TBHQ) a derivative of petroleum.
Then there’s the quality of the chicken. Dark, overcrowded chicken coops reduce the birds’ movement and cause them to get fat (and sick) more quickly. Fat chickens mean more money for commercial suppliers. Free range chickens generally don’t need antibiotics because they’re not exposed to the infectious diseases associated with overcrowding.
So I make my own! It’s simple and fun for children to help (they love getting their hands dirty!). Be sure to wash hands well afterwards to prevent sickness caused by nasty bacteria from the chicken.
3 skinless, boneless chicken breasts
1 cup flour
2 eggs, beaten
1 cup panko breadcrumbs*
Salt to taste
Pre-heat the oven to 200 degrees (celsius).
Cut chicken breast into nugget size pieces.
Coat each piece in flour, dip into the egg and then coat in breadcrumbs.
Arrange on a lightly greased cookie tray and bake for approximately 20 minutes (until golden and cooked through).
Alternatively, you can coat the bottom of a pan with olive oil and pre-heat the pan. Lightly fry the nuggets.
* Did you know that "panko" is Japanese for breadcrumbs? I choose panko because they are light and crispy and absorb less oil than regular breadcrumbs. I buy them at Woolworths.