Chicken Nuggets and Chips2013-06-28
The kids will love these crunchy chicken nuggets which are baked not fried to make them healthier than the fast food version.
- Oil cooking spray
- 700g potatoes, scrubbed, cut into chips
- 3 (700g) chicken breast fillets, cut into 3cm pieces
- 1/3 cup plain flour
- 1/2 cup buttermilk
- 1 1/2 cups dried multigrain breadcrumbs
- 1 1/2 teaspoons garlic powder
- 3 teaspoons dried chives
- Sweet and sour sauce or sweet chilli sauce, to serve
Preheat oven to 200°C/ 180°C fan-forced. Line a baking tray with baking paper. Place a wire rack over another baking tray.
Place potato, in a single layer, on prepared tray. Spray with oil. Toss to coat. Place chips on top shelf of oven. Bake for 20 minutes.
Meanwhile, place flour on a plate. Pour buttermilk into a shallow bowl. Combine breadcrumbs, garlic and chives in another shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in buttermilk. Coat in breadcrumb mixture. Place on wire rack. Repeat with remaining chicken, flour, buttermilk and breadcrumb mixture. Spray both sides of chicken pieces with oil.
Turn chips. Place tray with chicken pieces on lowest oven shelf. Bake for 25 minutes or until chicken is cooked through and chips golden and crisp. Serve with sauce.