Creamy Chicken Nuggets - Super Delicious!

Our favourite chicken nuggets

These chicken nuggets are a favourite of everyone in the house. I always make so many but still it is hard to save any for freezing because they get eaten too quickly. The recipe is adapted from Annabel Karmel's The Fussy Eater's Recipe Book which is one of my favourite children (and adult!) cook books. The secret is in the soaking of the chicken and adding the parmesan to the breadcrumbs. I cooked these for friends and one said it was like eating mashed potato, they were that soft. I also made a mustard sauce which is a nice change from the standard tomato.

Here's what you need:

Preparing to crumb the chicken

2 chicken breast, cut into 2cm cubes
200ml milk
1 tbspn lemon juice
1tspn Worcestershire sauce
1 tspn soy sauce
1/4 tspn paprika (if you want)
100g plain flour
1 beaten egg
75g breadcrumbs
45g grated parmesan cheese
4 tbspn canola oil

Here's what you do:
Place the cut chicken in a bowl and cover with the milk, lemon, Worcestershire, soy and paprika. Stir through, cover with cling wrap and leave in the fridge for at least 2 hours or longer. When you're ready to coat the chicken, strain the marinade off the chicken. Lay out the flour, egg and breadcrumbs. Add the parmesan cheese to the bread crumbs and mix through. Coat the chicken in flour, dip in egg and then coat with breadcrumb/cheese mix. Repeat until all pieces are coated.

Heat the oil in a frying pan and fry on high for about 2-3 minutes. I used olive oil as I had no canola. Make sure to turn the nuggets over and keep an eye on them as they cook quickly. When cooked, place on paper towel to the side and repeat until all are cooked.

I also decided to make the mustard dipping sauce suggested in the recipe book and Oscar loved it. It is so quick and easy. Below is what you need and what to do.

Honey Mustard Dip
4 tbspn mayonnaise
1 tspn Dijon mustard
1 1/2 tspn honey
1 tspn cold water

Mix all the ingredients in a small dish, I used a ramekin. That's it! Stir the ingredients well and keep in fridge. Enjoy!