Big batch chicken nuggets

Prep: 10 mins
Cook: 15 mins
Big batch chicken nuggets
An easy recipe for homemade finger food kid’s love and on a budget.

500g chicken fillets

4 tbsp plain flour

2 eggs, beaten

300g breadcrumbs

Vegetable oil

Make the breadcrumbs by putting day-old bread in a food processor or blender and blitzing them with any leftover herbs you may have such as thyme or rosemary.

You can also use a dash of a dried version if you have it around.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Grease a baking tray with a little oil dabbed on a kitchen towel.

Cut chicken fillets into strips for chicken fingers or chunks for chicken nuggets.

Dip the chicken into flour, then into beaten eggs and finally into the breadcrumbs.

Brush with a little oil and cook under the grill for 10-15 minutes or bake in the oven for 15-20 mins, turning halfway through on a greaseproof paper lined baking tray.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Eggs, Chicken, Oil, Bread

Recipe Type
Budget, Kids Food, Batch Cooking

Level of Difficulty

Make a large batch of these chicken nuggets and freeze (uncooked).
Never re-freeze defrosted chicken. Cook from frozen and add 5 extra minutes to the cooking times above, or defrost before cooking.

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