Do you ever have a real craving for something, decide to make it there and then, and then go to the kitchen and find your missing a vital ingredient? Well that was me last week. I have a homemade chicken nugget recipe that I’ve been using for years, and it was all I wanted to have for dinner.. Until I discovered I hate no breadcrumbs. Gutted.
I mooched over to the fridge to find alternative food options, and was greeted by the tub of cauliflower rice. Lightbulb. Twenty minutes later: happy Lottie with chicken nuggets.
Make them now, thank me later!
You’re gonna need:
- 2 chicken breasts
- 1 cup cauliflower rice (I used the pre-made stuff you can get from most supermarkets now, but you can just blitz up your own in a food processer!)
- 1 tbsp fine parmesan cheese
- 1 tsp rosemary
- A pinch of salt and pepper
- Melted butter or a beaten egg yolk
Preheat your oven to 200C and cover a baking tray with greaseproof paper.
In a small bowl, mix together the cauliflower, cheese, rosemary, salt and pepper, and set to one side. Chop up your chicken breast into small nugget sized pieces, roughly 1 inch cubes!
If you’re using butter, now is the time to melt that, or beat up your egg yolk, then one piece at a time, dip the chicken into the butter/yolk, allow any excess to run off, then roll around in the cauliflower mixture.
Place each piece on the baking tray, leaving a little room between each nugget, and repeat until all of the chicken is covered. If you have any excess mix, you can use this to cover up any patches on any of the nuggets!
Bake in the oven for 12-15 mins, and be sure to check that the chicken is cooked through and juices are running clear.
Et voila – golden nuggets in less than 20 mins! Enjoy!