Hooked on cooking – Here's my Cheflet!

It's about time I gave you photographic proof of what I've been droning on about for the last few weeks. Here's my Granddaughter, Jess.

Never let it be said I don't do the research – my question to Jess was what was her favourite fast food choice – easy – chicken nuggets, so, here they are :

Chicken Nuggets

but not as you know them

3 plump chicken breasts (weight 500/600kg)

Cling film

Kitchen mallet or other suitable implement

for bashing i.e. rolling pin

3 x foil trays

2 tbsp plain flour

1 egg, beaten

2 tbsp breadcrumbs plus an additional 2 tbsp

to top up

Step 1 :

Pat the chicken dry with kitchen roll. Place a sheet of cling film on your board. You can place the chicken breast whole and cut afterwards or cut into small nugget sized pieces before you begin bashing – bear in mind that the chicken is to be flattened and will therefore be larger than the cut piece. Arrange on the cling film making sure you leave sufficient space between the nuggets. Cover with another sheet of cling film and bash with a kitchen mallet (or rolling pin) to flatten. Set aside.

Step 2 :

Place the flour, egg and breadcrumbs in the foil trays.

Step 3 :

Now for the production line. Jess wanted to wear gloves – sadly I didn't have a pair small enough but hey she managed for a little while. A note before you begin – make sure you have a tray lined with kitchen roll ready to receive your breaded nuggets.

Step 4 :

Coat each piece in flour, then coat in beaten egg and finally in breadcrumbs.

If you are cooking the nuggets later, cover with more kitchen roll and then double cling film and “fridge” until required.

… to be continued!