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Cut the chicken into bite-sized pieces. Put the pieces on a layer of cling film, cover with another layer of cling film, then use a rolling pin to bash the pieces until around 2-3mm thick and uniform.
Tip the flour onto a plate and mix with a pinch of salt. Put the beaten egg in a bowl, and tip the breadcrumbs into another bowl.
Dip each chicken piece in the flour, then into the egg (shaking off the excess), and finally toss in the breadcrumbs and transfer to the lightly oiled baking tray. We find that breadcrumbing using one hand is less messy.
If cooking the nuggets in the oven, bake for 10-15 mins, turning halfway through. If pan-frying, heat the oil in a large frying pan over a high heat and cook the nuggets in two or three batches for 3-4 mins on each side until golden. carefully remove with a slotted spoon. Serve with tomato sauce, if you like.