Chicken Nuggets Recipe

Prepare chicken

Trim any fat from the chicken breasts, then cut into 4 equal nugget-sized pieces (about 75 g each). Pat dry with paper towel.

Set up coating stations

Place the flour in a shallow bowl. In a second bowl, beat the egg with the milk and about half the salt and pepper. In a third bowl, combine the breadcrumbs, grated Parmesan (if using), paprika, garlic powder and the remaining salt and pepper.

Coat the nuggets

Dredge each chicken piece in flour shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to fully coat. Place coated nuggets on a tray and let rest 5 minutes to help coating adhere.

Cook the nuggets

Heat a large non-stick frying pan over medium heat and add the 4 tbs vegetable oil. When oil is shimmering (about 2 minutes), add the nuggets, leaving space between them. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 75°C / 165°F). If nuggets brown too quickly, reduce heat to medium-low and cover for 1–2 minutes to finish cooking. Transfer to a plate lined with paper towel to drain.

Prep potatoes

While nuggets rest, peel (optional) and cut potatoes into chips about 1–1.5 cm thick. Rinse cut potatoes under cold water to remove surface starch, then dry thoroughly on kitchen towels.

Cook chips (oven method - recommended for ease)

Preheat oven to 220°C (430°F). Toss dried potato chips with 2 tbs oil, salt and pepper on a baking tray in a single layer. Roast for 25–30 minutes, turning once halfway through, until golden and crisp. If you prefer deep/shallow frying: heat oil in a deep pan to 175°C (350°F) and fry chips in batches for 4–6 minutes until golden and cooked, then drain on paper towel and season.

Finish

Keep chips warm in a low oven (90–100°C) if nuggets still need a minute. Adjust seasoning just before serving.

For garden peas

Bring a small saucepan of water to a gentle boil, add a pinch of salt, then add the frozen peas. Cook for 2–3 minutes until heated through and tender. Drain, stir in the butter until melted, and adjust seasoning to taste.

For baked beans

Pour the canned baked beans into a small saucepan and heat over low-medium heat, stirring occasionally, until hot (about 4–6 minutes). Do not boil vigorously; keep warm until serving.

Plate 4 chicken nuggets with a portion of chips and either the peas or baked beans. Serve with ketchup or lemon wedge as desired.