Breaded chicken nuggets

Arrange them in a single layer and cook at 200°C for about 10–12 minutes, turning halfway. They should be piping hot throughout; check the packet for the exact time, as nugget size affects cooking.

Yes. Cook them straight from frozen rather than thawing, following the packet directions; in an air fryer, 200°C for around 10–12 minutes is a useful starting point. Make sure the centre is piping hot before serving.

Cut the largest nugget through the middle: the chicken should be steaming hot, with no pink flesh. If using a food thermometer, the centre should reach 75°C.

Serve them with chips or potato wedges, peas or a crunchy salad, and a dip such as tomato ketchup, barbecue sauce or mayonnaise. They also work in a wrap with lettuce and sliced tomato.

Reheat them only once, until piping hot throughout. An oven or air fryer helps restore the crisp coating; spread the nuggets out rather than stacking them, and avoid leaving cooked nuggets at room temperature.

Not necessarily: “breaded chicken nuggets” describes nuggets with a breadcrumb coating, while “chicken nuggets” can refer to a wider range of coated products. Recipes and meat content vary, so compare the ingredient lists when choosing.

Breaded chicken breast has more protein: 28.5 g per 100 g, compared with 12 g in breaded chicken nuggets. Nuggets have more carbohydrate, at 18 g per 100 g versus 7.51 g.

They provide 12 g of protein per 100 g, but a serving of nuggets is often smaller than 100 g. Pair them with peas, beans or another protein-rich food if you want a more substantial meal.