Chicken and corn nuggets

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Chicken nuggets

Nuggets are such a popular party, picnic and lunchbox snack so I presume most people would buy them already made and frozen which provides for easy preparing and serving. While I don’t have a problem with pre-packed and frozen nuggets, I do prefer home-made food which is fresh, preservative free but does take extra effort.
The components for these nuggets are standard pantry ingredients allowing you to easily prepare them. The delicious globules of chicken and corn will have your guests coming back for more. Although the effort is in the frying, if you aren’t up to standing in front of the stove, you could always arrange them on a baking tray and bake in the oven until golden brown.
Chicken nuggets
1 glug of oil for frying
1 medium onion finely chopped
Half a medium green pepper finely diced
2 cloves garlic crushed
500 grams chicken mince
Half a cup sweet corn kernels drained
1 Tbsp. freshly chopped parsley
1 Tbsp. chicken spice
Half a cup bread crumbs
1 pinch salt and milled pepper
Heat oil in a pan and sauté́ onion and pepper until soft
Add garlic and fry for 1 minute
Combine mixture well with remaining ingredients
Season with salt and milled pepper
Divide mixture into 24 balls and flatten slightly
Refrigerate for 30 minutes until firm
Fry until golden on both sides
Cook’s tips
Make a dipping sauce for nuggets by mixing tomato sauce and mayonnaise


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