Chicken nuggets

Ingredients

• 600 gchicken breast or chicken thigh fillets
• 4 tbspmayonnaise
• 3 tbspDijon mustard
• 4 dl (400 ml)panko breadcrumbs
• 2 tbspnutritional yeast (optional)
• 1 tsppaprika
• 1 tspgarlic powder
• 1 tspdried parsley or oregano
• 0.5 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken into pieces of about 3 cm by 3 cm.

2. 2

   Mix the coating

   Stir the mayonnaise and Dijon mustard together in a bowl.

3. 3

   Season the panko

   In a separate wide bowl, mix the panko with the optional nutritional yeast and the spices.

4. 4

   Coat each piece

   Dip the chicken pieces one at a time into the mayonnaise mixture, then transfer them to the panko and coat them well.

5. 5

   Bake or fry

   Arrange the coated chicken on a baking tray lined with baking paper and bake at 200 °C for about 25 minutes. Alternatively, deep-fry the pieces in a deep frying pan with at least 5 cm of oil until golden brown.

What are chicken nuggets?

Chicken nuggets are bite-sized pieces of chicken with a crisp outer coating. They are a familiar international favourite, easy to serve as a main meal or alongside other dishes.

Here, mayonnaise and Dijon mustard make a quick coating that helps the seasoned panko stick. Baking keeps the method simple, while frying is offered as an alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 41g protein, 23g carbs, 17g fat.

Chicken supplies most of the protein, while panko provides much of the carbohydrate and mayonnaise contributes a substantial share of the fat. Serve the nuggets with coleslaw or another vegetable side to add freshness and balance the plate.

Choosing the chicken

Breast: chicken breast gives the nuggets a lean, mild centre and is the specified choice in the recipe.

Thigh: thigh fillets are an alternative if you prefer darker meat; cut them into the same roughly 3 cm pieces so they cook evenly.

Getting a crisp coating

Mayonnaise and mustard: coat each piece evenly, letting any excess drip back into the bowl before moving it to the panko.

Panko: use a wide bowl to make coating easier, and press the crumbs gently onto each piece so they cover it well.

Baking and doneness

Oven timing: bake at 200 °C for about 25 minutes, as directed. The pieces should be cooked through; check the thickest one before serving, since piece size and ovens can affect timing.

Frying: the recipe also gives deep-frying as an option, using at least 5 cm of oil in a deep frying pan and cooking until the nuggets are golden brown.

Seasoning and serving

Herbs: choose either dried parsley or oregano, and include the nutritional yeast for its savoury flavour or leave it out.

To serve: try the nuggets with homemade ketchup or barbecue sauce, plus sweet potato chips or fresh coleslaw.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Use a wide dish for the panko to make turning and coating each piece easier.
• Coat the chicken one piece at a time to help the crumbs stick evenly.
• Line the baking tray with baking paper before arranging the coated pieces.
• Check that a thick piece is cooked through before taking the tray out.

Variations

• Use chicken thigh: swap the breast for thigh fillets as suggested in the recipe.
• Change the herbs: use dried parsley or oregano to vary the seasoning.
• Skip the yeast: leave out the optional nutritional yeast and keep the rest of the coating unchanged.
• Serve with barbecue sauce: use it in place of homemade ketchup for dipping.
• Choose the frying method: deep-fry in a deep frying pan with at least 5 cm of oil until golden brown.

Common mistakes to avoid

• Uneven pieces: cut the chicken into roughly 3 cm by 3 cm pieces for more even cooking.
• Patchy coating: make sure each piece is covered with the mayonnaise mixture before coating it in panko.
• Loose crumbs: press the panko gently onto the chicken so it adheres.
• Relying only on the timer: check a thick piece is cooked through, as sizes and ovens can vary.
• Shallow frying: use a deep frying pan with at least 5 cm of oil if choosing the frying option.

How to store

Refrigerate leftover nuggets in a covered container and eat within 3 days. Reheat in the oven until hot throughout to help the coating crisp up again.

Frequently asked questions