Homemade chicken nuggets with ranch dip
- 100g cornflakes
- 1 1/2 tsp cayenne pepper
- 2 medium eggs
- 2 tbsp plain white flour
- Black pepper
- 6 skinless, boneless chicken thighs (approx 360g)
- 2 tbsp tomato ketchup
- 250g low-fat natural yogurt
- Handful fresh parsley
- 8 fresh chives
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Pre-heat oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Weigh cornflakes and cayenne into the bag and seal. Crush with the rolling pin.
Pour the crumbs onto a plate. Crack the egg into a bowl. Beat with a fork.
Measure out the flour on a plate and add 2 grinds of black pepper. Stir with a teaspoon.
On a meat chopping board, cut off any fat from the chicken. Chop into bite-size chunks (about 4cm). Dip each chicken piece in egg, then in flour.
Finally, toss in the cornflakes, coating evenly. Put on baking tray. Now wash your hands. Bake the nuggets in the oven for 15 mins, until cooked through and golden.
Mix the ketchup and yogurt in a bowl. Pick the parsley off the stem. Using a clean chopping board and knife, finely chop it with the chives. Add to the bowl and stir.