Most kids love chicken nuggets, and now you can serve them knowing that they are actually full of chicken breast and not much else.
- 2-3 chicken breast fillets (about 600g)
- ½ cup plain flour
- 2 eggs
- Bread crumbs
- 1/3 cup cornflake crumbs
- ½ cup mayonnaise
- 2 tbsp sweet chilli sauce/ tomato sauce
Slice chicken breasts into bite-sized pieces. Put the flour on a large square of baking paper.
Whisk eggs in a small bowl. Mix breadcrumbs, cornflake crumbs in a bowl.
Coat the chicken pieces in flour, dust off, dip in egg wash and then coat in crumb mix.
You may need to press the crumbs on. Place the coated chicken pieces onto a baking tray lined with baking paper. Refrigerate for 30 minutes.
Preheat oven to 180°C, brush with a little Top Fry cooking oil on top and and bake the chicken for 10 minutes or until cooked through.
To make the dipping sauce, combine mayonnaise and sweet chilli sauce/ tomato sauce in a small bowl.
Serve nuggets with dipping sauce.