Chicken nuggets
Photo credit: Céline de Cérou
Why not have a go at making your own chicken nuggets? The recipe is really simple, they’re baked in the oven and you won’t need many ingredients. Why not give homemade nuggets a go?
Ingredients
For
6
personnes
- 600 g chicken cutlets
- 40 g of flour
- 1 large egg
- 100 g plain, uncoated cornflakes
- Salt (pepper)
- Languedoc olive oil PDO
Tip
Choose an PDO olive oil from the Languedoc (subtle flavour) for its dominant notes of almond and tomato.Or choose another French olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, or Verdale from the Bouches-du-Rhône...
Instructions
- Preheat your oven to 180°C
- Cut your chicken cutlets into pieces; either into fairly thick, cube-shaped pieces or into thin strips (depending on the shape you want your chicken bites to be).
- In a plate, mix the flour and pepper.
- In a bowl, beat the egg as if making an omelette with a generous pinch of salt.
- In another bowl, crush the cornflakes to a more or less fine consistency.
- Line a baking tray with baking paper.
- Coat each piece of chicken in flour, tapping gently to remove any excess. Then dip the chicken in the beaten egg and then in the cornflake crumbs so that the whole piece is covered. Place it on the baking tray.
Drizzle a little Languedoc olive oil (PDO) over the nuggets.
Place in the oven and bake for 8 minutes. Remove the baking tray, turn the chicken nuggets over, drizzle over a little Languedoc olive oil PDO and return to the oven to bake for a further 8 minutes. The nuggets should be golden brown.
Tip
Choose an PDO olive oil from the Languedoc (subtle flavour) for its dominant notes of almond and tomato.Or choose another French olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, or Verdale from the Bouches-du-Rhône...
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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