This recipe is something I’ve thought long and hard about bringing you. These are called fuss free chicken nuggets for two reasons… a reader asked me a while back in a group if I had a chicken nugget recipe where the chicken nuggets looked yellow on the outside, you know like store bought ones? In the hopes that she could convince her son to try homemade ones over the store bought ones she had been buying. Now, don’t get me wrong, not all store bought nuggets need to be avoided, but some are loaded with nasties and therefore, make your choices dependent on how you eat! These nuggets are called fuss free because so long as you have the ingredients, these take very little time to get ready!You can double or triple batch these nuggets and freeze before cooking.
You can then cook from frozen adding 15 minutes to the cooking time. If you’re feeling more adventurous than these nuggets, go for this chicken traybake which is the bomb! These nuggets look very much like store bought nuggets, but the beauty of making them yourself is you know what has gone into them. Feel free to turn them into strips, or even cut the chicken breast into shapes (you might need to flatten first) if that’s how they’ve previously been eaten.
These would be awesome in wraps, as a cold lunchbox item or even sliced and popped into sushi. Me, I’m having them for lunch with a simple salad and last night they were dinner with rice and veggies. They are amazingly versatile.
Oh wait, you’re all hanging for the second reason these are called fuss free chicken nuggets, aren’t you? Did I mention these are easy to make? Yep, really easy! So much simpler than traditional crumbing. If you need these to be egg free you can sub your favourite no-egg mayo. Trust me, they will be loved!
Fuss free chicken nuggets
Ingredients
- 3 chicken breasts chopped into nugget size chunks
- ¾ cup polenta
- ¾ cup panko crumbs
- ¾ cup finely grated parmesan cheese
- ¾ cup mayonnaise
- olive oil
Instructions
- Preheat your oven to 180 degrees.
- Thrown all the chicken into the mayo and massage well, making sure it is all coated.
- Mix the parmesan, panko and polenta together in a bowl.
- Coat each piece of chicken in the crumbing mix then place on an oiled tray.
- Drizzle with olive oil then bake at 180 degrees for 15 minutes.
- Remove from oven and turn each piece.
- Bake 20 minutes more.
The Purple Ladle says
great recipe! I like the idea of polenta in the crumb – will need to give this a try
Kylie says
It means they are nice and crunchy!
Vicki @ Boiled Eggs & Soldiers says
These are great I do a similar version and sometimes put some LSA in the crumbs too. What is it with kids and nuggets? I’d wolf these ones down too! Thanks so much for sharing on YWF.
Kylie says
I think it’s the size of them. They look more achievable for kids to eat!
lisahbrisbane says
Pinned! I absolutely can’t wait to try these! So glad I found them through YWF! 😀
Kylie says
Aw! Thanks Lisa, enjoy! My kids are demanding them again…might try a fish version. 🙂
Kirsty @ My Home Truths says
I might have to run the ultimate test with my son (who is a chicken nugget connoisseur) and get back to you with the verdict…
Kylie says
Please do! I take all criticism very well!
Sophie Berner Clayton says
We use exactly the same crumb but use yogurt. Marinade for an hour and it becomes super tender!
Kylie says
I’m trying that next time! Yummy.
Life, kids and a glass of red says
Perfect for a batch in the freezer for those crazy busy days!
Kylie says
You have crazy days too? 🙂 our go-to for crazy nights…the magic cold plate of whatever they want!