Chicken nuggets (light version)
Ceci
November 10, 2020
This recipe is a great family meal option. Even better, you can make a big batch in advance and freeze them for those days you are busy or don’t have too much produce at home to cook something from scratch.
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Ingredients
Adjust Servings
| 4 chicken breasts (organic, if you find) | |
| 2 eggs | |
| 2 garlic cloves | |
| A handful of fresh parsley | |
| Paprika | |
| Chilli flakes | |
| Salt and pepper | |
| 3/4 cup rolled oats | |
| 3/4 cup panko breadcrumbs | |
| Garlic powder | |
| Olive oil or cooking spray |
Directions
1.
Marinate the chicken
Cut the chicken breasts in strips or large cubes.
In a bowl, beat the eggs with a pinch of salt, ground pepper, chopped garlic, paprika and chopped parsley leaves. Add chilli flakes if you like a bit of spicy.
Add the chicken pieces and rest them covered in the fridge for at least a 1 hour to marinate.
Mark as complete
2.
Preheat oven and coat the chicken pieces
Preheat oven at 200ºC.
Prepare a bowl with the crust mix: crushed oat, panko breadcrumbs and garlic powder.
Now, roll the chicken strips into the crush mixture, pressing firmly for crumbs to stick.
Mark as complete
3.
Baking time
Transfer the chicken to a lined baking tray, allow them to have space in between to get crispy. Coat with olive oil or cooking spray, and bake for 15 minutes, turning halfway.
Mark as complete
Notes
-You can fry the chicken tenderloins. I prefer to bake them, are healthier and have less fat.
-Instead of rolled oats and panko breadcrumbs you can use corn flakes or regular breadcrumbs for the crust. My choice has more fiber, less sodium, less calories and less carbs.
-To finish, at home we like them just with a drizzle of fresh lemon juice. But you can eat them with any sauce: sweet chilly, mayonnaise, tomato sauce, honey mustard...
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