serves
6
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
For ideal cooking results, shallow-fry these nugs to set the coating, then finish in the oven to ensure the chicken cooks through beautifully.
Ingredients
- 4 small chicken breasts (around 800 g), cut into 4 chunks
- Salt and black pepper
- 150 g gluten-free plain flour
- 1 tsp sweet paprika
- 2 eggs
- 100 g gluten-free panko breadcrumbs
- 60 g finely grated parmesan cheese
- Olive oil, for shallow-frying
- Tomato sauce, to serve
Instructions
- Preheat the oven to 180˚C (fan-forced). Pat the chicken dry with paper towels, then sprinkle with salt.
- Prepare a crumbing station with three shallow bowls. Combine the gluten-free flour, paprika and a pinch of salt and pepper in the first, whisk the eggs with a fork in the second, then combine the gluten-free panko breadcrumbs and parmesan cheese in the third. Dip each piece of chicken into the flour, eggs, then breadcrumbs, then transfer to a plate, ready to fry. Repeat until all the chicken is crumbed.
- Heat enough oil to shallow-fry in a large, heavy-based frying pan over medium-high heat. Shallow-fry the chicken nuggets in batches, cooking for 2-3 minutes per side, until golden. Transfer to a baking tray lined with baking paper, then bake for a further 8-10 minutes, or until the nuggets are cooked through.
- Serve the chicken nuggets with tomato sauce on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
