Homemade chicken nuggets with ranch dip

Homemade chicken nuggets with ranch dip

Making your own fast-food favourite is much easier than you might think – and it tastes great too!

By , 21 September 2015
Homemade chicken nuggets with ranch dip
  • Ready in: 30 mins
  • Serves: 6
  • Price: 42p per serving
Nutritional Info
Each 127g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1089KJ 260KCAL
of your reference intake.
Typical energy values per 100g: 857kJ/205kcal.
  • 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.