Chicken nuggets

Fast food chicken nuggets? No! Home-made organic chicken baked in corn flake crust? Yes!

These nuggets have only the name in common with the fast food version. Serve with whole-grain pasta or mashed sweet potatos salad.


(for 4 servings)

600 g boneless organic chicken, cut in chunks
60 g / 1 dl wheat flour
2 eggs
30 g / 3 dl corn flakes
Pinch of salt

3-4 tablespoons vegetable (e.g. olive) oil


Place three soup plates on the table: add flour on the first plate, beaten eggs on the second, and crushed corn flakes on the last plate. Add some salt in the flour.

Roll chicken chunks first in flour, then eggs, and finally in corn flakes.

Add 3-4 tablespoons of vegetable oil on a medium heat pan. Fry the nuggets until golden and done.