• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225 g white bread

  2. 1/2 tsp garlic powder

  3. 1/4 tsp paprika

  4. 1 egg

  5. 125 ml milk

  6. 900 g chicken , boneless

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Slice the bread, and toast until light brown. Break up into pieces, without taking off the crusts. Grind to fine crumbs in a food processor.

  2. Add the garlic powder and paprika and process again. Place in a large plastic freezer bag or tip into a deep tray.

  3. Beat the egg in a large bowl with the milk, and add the chicken pieces, in batches if necessary. Drain the chicken from the egg mixture, and toss in the breadcrumbs - coating the crumbs evenly around each nugget.

  4. Arrange the crumbed chicken on a lightly greased baking sheet, and bake for 10 minutes until golden and cooked through. Serve straight away, accompanied with a tomato relish.


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