Tear-Free Kids Menu
Homemade chicken nuggets
The ultimate kid hit in a completely healthy version! Tender chicken fillet stays juicy inside thanks to preliminary marinating in yogurt, and outside it gets covered with a loudly crispy golden crust made of cornflakes right in the oven without a drop of deep frying.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Tear-Free Kids Menu
Nutrition
per serving
- Calories
- 361 kcal
- Protein
- 43.8 g
- Fat
- 7.1 g
- Carbs
- 28.7 g
- Fiber
- 1.2 g
Step by step
Method
- 01
Preheat the oven to 200 °C
Preheat the oven to 200 °C. Line a baking sheet with quality parchment paper or a silicone mat.
- 02
Pat the chicken fillet dry with a paper towel and cut across…
Pat the chicken fillet dry with a paper towel and cut across the fibers into small flat medallions about 1.5 cm thick — like real nuggets.
- 03
In a deep bowl, whisk together natural yogurt, egg, rice flou…
In a deep bowl, whisk together natural yogurt, egg, rice flour, sweet paprika, and a pinch of salt until a smooth, runny batter forms. Dip the chicken pieces and stir so each piece is coated in sauce.
- 04
Pour cornflakes into a dense bag and roll over them with a ro…
Pour cornflakes into a dense bag and roll over them with a rolling pin (or process with 3–4 short pulses in a blender) to get a textured medium crumb rather than a fine powder.
- 05
Pour the flake crumb into a flat plate
Pour the flake crumb into a flat plate. Take the chicken pieces out of the yogurt batter, coat them on all sides in the crispy breading while pressing it lightly with your fingers, and place them on the baking sheet a short distance apart.
- 06
Bake in the preheated oven at 200 °C for exactly 15 minutes
Bake in the preheated oven at 200 °C for exactly 15 minutes. Do not overbake in the oven so the chicken breast inside remains tender and juicy.
Dishday
Useful advice
Cooking tip
When buying cornflakes, check the ingredients: it should only contain corn grit and salt (then the dish will be completely gluten-free and sugar-free). For a milk and egg allergy, dip the chicken pieces in a mixture of 3 tablespoons of oat milk, 1 tablespoon of olive oil, and rice flour, then bread in flakes.
How to serve
Serve hot out of the oven along with veggie sticks (cucumber, bell pepper) and homemade yogurt or crushed tomato sauce.
How to store
Stores in the refrigerator for up to 2 days. To restore the crunch to the breading, reheat the nuggets for 5 minutes on a dry skillet or in the oven rather than the microwave.
Note
Breaded raw nuggets freeze wonderfully on a board in a single layer: when needed, just take them out of the freezer straight onto the baking sheet and bake for 18–20 minutes.
