Recipes
Homemade chicken nuggets with ranch dip
Making your own fast-food favourite is much easier than you might think – and it tastes great too!
Making your own fast-food favourite is much easier than you might think – and it tastes great too!
(1 votes)
Cook: 30 Mins
Serves: 6
Price: 42p per serving
Nutritional Information
Each 127g serving contains
Energy
1088kj
260kcal
1088kj
260kcal
13%
Fat
8.3g
8.3g
Med
12%
12%
Saturates
2.3g
2.3g
Med
11%
11%
Sugars
6g
6g
Low
7%
7%
Salt
0.64g
0.64g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
857kj/205kcal
Typical energy values per 100g:
857kj/205kcal
Ingredients
100g cornflakes
1 1/2 tsp cayenne pepper
2 medium eggs
2 tbsp plain white flour
Black pepper
6 skinless, boneless chicken thighs (approx 360g)
2 tbsp tomato ketchup
250g low-fat natural yogurt
Handful fresh parsley
8 fresh chives
Method
1
This recipe is part of our 'cooking with kids' feature and has instructions for children.
2
Pre-heat oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Weigh cornflakes and cayenne into the bag and seal. Crush with the rolling pin.
3
Pour the crumbs onto a plate. Crack the egg into a bowl. Beat with a fork.
4
Measure out the flour on a plate and add 2 grinds of black pepper. Stir with a teaspoon.
5
On a meat chopping board, cut off any fat from the chicken. Chop into bite-size chunks (about 4cm). Dip each chicken piece in egg, then in flour.
6
Finally, toss in the cornflakes, coating evenly. Put on baking tray. Now wash your hands. Bake the nuggets in the oven for 15 mins, until cooked through and golden.
7
Mix the ketchup and yogurt in a bowl. Pick the parsley off the stem. Using a clean chopping board and knife, finely chop it with the chives. Add to the bowl and stir.