Crunchy chicken bites
As a general rule, the more time and effort I spend on cooking child-friendly food, the less likely my boys are to eat it. It’s pretty depressing at times, but I know a lot of my friends feel the same way.
But the exception to this rule is home-made chicken goujons. They’re messy to make, and not something you want to be faffing about with at 5pm on a weeknight, but if you have time to make them in advance they’re well worth the effort.
I’m a bit sqeamish about buying ready-made chicken nuggets so at least with home-made ones you’re safe in the knowledge that you’ve selected the meat yourself – so it’s not going to be processed muck.
Coating the chicken
I use crushed up cornflakes instead of breadcrumbs to coat the meat – it gives a very satisfyingly crunchy finish.
I’m not hugely keen on getting bits of raw chicken under my fingernails, so as it’s a supermucky process I’d definitely recommend getting some disposable gloves for the job. I just use Sainsbury’s own brand ones.
2 chicken breasts
flour
2 eggs, beaten
2 handfuls cornflakes, crushed
oil for frying
1. Remove skin from chicken breasts and then cut into equal fish-finger sized strips.
2. Place your flour, beaten egg and crushed cornflakes in separate shallow bowls. Dunk each chicken strip into the flour to give it an even coating, then egg then a good roll around in the crushed cornflakes.
3. Heat a couple of tablespoons of olive oil in a large frying pan and then cook the chicken strips for approx 3 minutes until golden on one side, then turn them all over until thoroughly cooked. Remove from pan and sit on a piece of kitchen paper. Serve with pesto-coated new potatoes and your kids’ fave vegetables.
Tips:
1. Make them in advance up to the end of step 2, then chill or freeze until ready to cook them.
2. I fried mine, but i’m sure they’d be just as easily cooked on a baking sheet in a hot oven for 15 minutes. Let me know if you try this method!
Sounds good. Definitely one to try.
Let me know how you get on Lucy! 🙂
Yum! I think these will be making an appearance at ours soon. I’m also dubious about buying ready made chicken nuggets, no idea what the quality of the chicken is like and, let’s be honest, they tend to taste of nothing at best!
exactly… plus god knows where the chicken has come from and how it’s been treated…
What a nice idea. Would like them myself as well. Like you, I find that everytime I make something for them that requires some effort they will refuse to eat it. And the next day they will gorge on something very adult. Kids, they will never cease to amaze me…
it’s an interesting journey feeding children – you just can’t predict it sometimes.
Lovely! it also works well on Salmon fillets – maybe I should make some and blog it?
Happy New Year lovely!
happy new year to you too sweets! yes i imagine it’s gorgeous on salmon – will certainly add that to my list of things to smother in cornflakes!!!
Mmm, I’ve made them for the kids before too. I sometimes add a sprinkle of cajun seasoning to the breadcrumbs/cornflakes to give it a kick. I usually think I’ve made loads of them, but they are quickly eaten up.
I’ve got to stop buying the sainsbury’s nuggets and make my own. I don’t know why I’ve got so lazy. A friend of mine recommends using the Japanese breadcrumbs (can’t remember the name) too for a crunchy flavour.
ah yes – i’ve heard they’re good too – Panko I think?
Home made chicken nuggets are the girls’ favourite thing right now and I had never thought of using crushed up cornflakes – genius idea, particularly as I usually don’t have time/can’t be bothered to make breadcrumbs! Will definitely give this a try when I get home to Brux.
Last time I made a batch of goujons I cooked some of them and put the rest uncooked in the freezer. When I defrosted and cooked them up a good month later they were perfect!
crushed up cornflakes are pure genius – from goujons to crunchy toppings mixed with cheese on top of pasta bakes – they’re ace 🙂