Oh my lord! Chicken nuggies, favourite food of all of the children (most of the children). They particularly like the frozen rubbish ones or the Mickey D’s rubbish ones, all of them full of snouts and arseholes, or in the case of the chicken nuggie – beaks, wattles and chooks feet. YUCK!

Make your own, get your kids to help if you are one of those energetic people that can stop them putting hands in their mouths after handling raw chicken. Yeah, disgusting.

BASIC NUGGETS

These are the VERY BASIC chicken nuggets, you can do 2 versions, a super fast one or a less fast but tastier one. Ready?

Get some

Chicken breasts or thigh fillets
Arrowroot flour (if you are wheat free or paleo)
A good fat – coconut oil (you can get refined so it doesn’t taste coconutty) or macadamia oil, or butter, or olive oil etc

DO

Chop chicken into chunks (you choose what size, a few cm’s is good, just make them all more or less the same size for even cooking)

Put the fat into the frying pan, you want it about half a cm deep. If you have a deep fryer even better. Heat the oil to pretty hot but not smoking.

Drop them into the flour, roll them around until coated properly.

Drop them into the oil in batches, you need to give them space or they don’t get a nice crispy coating.

Turn them after a couple of minutes when they are golden. Then remove and start the next batch.

Chucking nuggets into the oil

From Nom Nom Paleo

LESS BASIC BUT YUMMIER

Chicken breasts or thigh fillets
Arrowroot flour (if you are wheat free or paleo)
A good fat
A couple of eggs
Almond meal or breadcrumbs if you are ok with wheat
Onion and garlic powder.

 

Pete Evans Nuggets

Pete Evans Nuggets

Slightly trickier but not much

Put the flour into a bowl

Beat the eggs into another bowl.

Mix the almond meal/breadcrumbs into another bowl with S&P, onion and garlic powder.

Chop chicken into chunks (you choose what size, a few cm’s is good, just make them all more or less the same size for even cooking)

Put the fat into the frying pan, you want it about half a cm deep. If you have a deep fryer even better. Heat the oil to pretty hot but not smoking.

Drop them into the flour, roll them around until coated properly.

Roll the chunks around in the egg mixture

Finally coat the eggy chook in the final mixture.

Don’t hang around, cook them or the coating will go soggy and that is not ideal.

Drop them into the oil in batches, you need to give them space or they don’t get a nice crispy coating.

Turn them after a couple of minutes when they are golden. Then remove and start the next batch.

Serve with whatever carb you could be bothered with, we like to alternate between potatoes, rice and pasta. And whatever veges you can manage to get them to eat.

 

(To be honest my photos turned out terribly, which is why I am linking to others’ gorgeous photos, go on, click and go over there and get some ideas for really great food!)