Do you ever feel nostalgic? Ever get that secret longing to just stop, rewind, and enjoy those seamlessly easy days of childhood all over again? It can seem only five minutes ago when you were 10 years old, wondering exactly what a real job was and figuring it can’t be as important as catching up on the latest Tracy Beaker/generically uncool kids programme anyway.
Well this recipe is made for those moments; when all you want to do is be that little kid again. Chicken nuggets with chips and beans was a perfectly balanced meal in your eyes: protein? Check. Carbohydrate? Check. Veg? Check. We may not be able to run away from our grown up stresses, but we can at least remember the good ol’ days by recreating those wonderful golden nuggets of deliciousness. Too far? Thought so.
Ingredients [Serves 4-6]
4 chicken breasts
100g Plain Flour
1 egg, beaten with 1tbsp water
75g breadcrumbs [This equates to about 4 slices of bread, grated into crumbs]
45g grated cheese [the original recipe calls for Parmesan but unless you’re an exceedingly rich student, finely grated cheddar will do fine]
After pre-heating the oven to Gas Mark 6 [200°C], cut the chicken into nugget-sized chunks of fairly equal size. Mix the breadcrumbs and cheese together and spread onto a large plate or baking tray. Put the flour [no need to sieve] onto a plate and beat the egg with the water in a bowl. Now for the messy bit... roll a piece of chicken in the flour, dip it in the egg mixture and roll it in the breadcrumbs before placing it onto a lightly greased baking tray. Then just repeat for...well... quite a few times; trust me it’s worth it. Flour, egg, breadcrumbs, tray. Flour, egg, breadcrumbs, tray. You get the idea!
Once all the chicken has been coated [and before you throw any at the wall in frustration] put the tray into the preheated oven and bake for 20 minutes. After this, the crumbs will be golden and the chicken will be hot and white throughout. If there are any leftovers [doubtful] the nuggets can be frozen after cooking as long as they’ve had time to cool. These are great served with salad, wedges, or if you’re feeling truly retro chips and beans. Aaaaah the joys of childhood...
By Danni Slater