Crispy Chicken Nuggets served with a Baby Gem Salad

Ingredients

• 2 tbsp (30 ml)flour, for dusting
• 1egg, lightly beaten
• 100 gbreadcrumbs
• 1chicken breast fillet, sliced into thin strips
• to tastesalt and pepper
• as neededoil for frying
• 1baby gem lettuce, quartered
• to tastesalad dressing of your choice
• 2 tbsp (30 ml)dipping sauce of your choice (mayonnaise, peri-peri mayonnaise or sweet chilli sauce)

Instructions

1. 1

   Set up coating

   Put the flour, beaten egg and breadcrumbs on three separate plates.

2. 2

   Season chicken

   Season the chicken strips with salt and pepper, then dust them lightly with flour.

3. 3

   Coat the strips

   Dip each floured strip in the egg, then coat it thoroughly in the breadcrumbs.

4. 4

   Fry until crisp

   Heat a little oil in a pan and shallow-fry the chicken for a few minutes on each side, until golden brown and crisp.

5. 5

   Drain the nuggets

   Take the nuggets out of the pan, season again with salt and pepper, and leave them to drain on kitchen paper.

6. 6

   Serve with salad

   Serve the nuggets with the baby gem wedges dressed with a little salad dressing and your chosen dipping sauce.

What are chicken nuggets?

Chicken nuggets are bite-sized or strip-shaped pieces of chicken coated in crumbs and cooked until crisp. This version uses thin strips of chicken breast, so the coating-to-chicken ratio is generous and the pieces cook quickly.

The simple flour, egg and breadcrumb coating is a familiar home-cooking method rather than a specialised regional style. Baby gem wedges and a dipping sauce make it a straightforward plate with crunchy, fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 48g protein, 58g carbs, 29g fat.

The chicken provides most of the protein, while the breadcrumbs and flour contribute most of the carbohydrate. Frying oil and the chosen dip can add much of the fat, and both dressing and sauce can change the overall energy and salt content. To balance the plate, keep the dressing and dip measured and add extra salad or another vegetable.

Set up the coating

Three plates: keep the flour, beaten egg and breadcrumbs in separate dishes, arranged in the order you will use them. This makes it easier to coat the chicken without mixing the dry ingredients into the egg.

Thin strips: cutting the chicken into similarly sized pieces helps them cook at roughly the same rate. The recipe calls for thin strips, so keep an eye on them as they fry.

Get an even crumb

Flour first: dust the chicken lightly rather than leaving a thick layer. The flour helps the egg cling to the strips.

Egg and crumbs: let excess egg drip off before adding the breadcrumbs, then cover the strips well. A thorough coating gives the chicken its crisp outer layer.

Shallow-frying cues

Golden coating: fry the strips in a little oil for a few minutes on each side, as directed, turning once the underside is coloured and crisp. Avoid judging doneness by colour alone; the chicken should be cooked through.

Drain promptly: transfer the nuggets to kitchen paper after frying so excess oil can drain away. Season them again while they are still hot.

Keep the salad crisp

Quartered lettuce: cut the baby gem into wedges and dress it with just a little dressing shortly before serving. This keeps the leaves fresh alongside the hot nuggets.

Sauce choice: mayonnaise, peri-peri mayonnaise and sweet chilli sauce all work as dips, with different levels of richness and sweetness. Serve the chosen sauce alongside rather than coating the nuggets.

Serve the plate

The recipe pairs the nuggets with dressed baby gem and a dipping sauce, so it needs little extra preparation at the table. For a more substantial meal, serve it with a side such as boiled potatoes or rice.

Recipe notes & tips

• Arrange the three coating ingredients in order before you start handling the chicken.
• Use similarly sized thin strips so they cook at a similar pace.
• Dust the chicken lightly with flour and shake off any excess.
• Turn the nuggets when the underside is golden and crisp.
• Drain the fried chicken on kitchen paper and season it while hot.
• Dress the lettuce shortly before serving to keep it crisp.

Variations

• Choose a dip: serve with mayonnaise, peri-peri mayonnaise or sweet chilli sauce as suggested.
• Add herbs: mix finely chopped herbs into the breadcrumbs for a fragrant coating.
• Use seasoned crumbs: add a little extra black pepper to the breadcrumbs for more bite.
• Change the salad: serve the nuggets with another crisp salad leaf in place of baby gem.
• Make a bigger plate: add potatoes or rice alongside the nuggets and salad.

Common mistakes to avoid

• Thick flour layer: excess flour can make the coating uneven, so dust lightly.
• Skipping the egg: the crumbs may not adhere well, so dip each floured strip in egg first.
• Patchy breadcrumbs: press and turn each strip gently so its surface is well covered.
• Over-browning the coating: lower the heat if the outside colours too quickly before the chicken is cooked through.
• Crowding the pan: the strips may cook unevenly, so fry them with room to turn.
• Dressing too early: the lettuce can lose its crispness, so dress it just before serving.

How to store

For best texture, serve the nuggets as soon as they are cooked. Refrigerate leftovers promptly in a covered container and use within 2 days; reheat until piping hot, preferably in an oven or air fryer to help crisp the coating. Store the lettuce and sauces separately.

Frequently asked questions