These tasty and easy chicken nuggets are baked in a tasty cornflake crumb to give extra flavour and crunch. Lightly seasoned potato, carrot and zucchini wedges are roasted and served with the nuggets. These nuggets are a real hit for dinner, or at parties and can be made ahead until you are ready to bake.
Ingredients 4 small potatoes, cut into wedges
2 carrots, cut into wedges
1 large zucchini, cut into wedges
1 tbsp oil
Salt and pepper (optional)
2 chicken breasts
2 eggs, beaten
1 cup flour (gluten free if required)
1 1/2 cups cornflake crumbs (gluten free if required)
Preheat the oven to 220 degrees. Line two baking dishes with baking paper.
Place the potato in a microwave safe bowl, cover with water and microwave for 8-9 minutes until soft. Drain, pat dry with paper towel.
Place the potato and carrot wedges in a baking dish. Add the oil, lightly season with salt and pepper and toss to combine. Place the baking dish on the lower rack in the oven and bake for 30-35 minutes, until the potato and carrots are brown.
In the meantime, while the potato and carrots are in the oven, cut the chicken into bite sized pieces.
Toss the chicken in the flour so it is evenly coated. Roll the chicken into the egg and then coat in the cornflake crumbs.
Toss the chicken pieces in flour, roll in egg and coat in cornflake crumbs
Place the chicken nuggets in the refrigerator to set for 15 minutes or until you are ready to bake if you are making ahead.
The chicken nuggets are ready to bake once set for 15 minutes in the refrigerator
In the last 15 minutes of baking the potato and carrots, put the chicken nuggets on a baking dish and place on the top shelf of the oven.
Take the potato and carrots out of the oven, add the zucchini wedges and use tongs to gently toss to combine.
Bake the chicken and vegetables for 12-15 minutes, until the chicken is browned and cooked through.
Cool slightly and serve.
The vegetable wedges
The chicken nuggets can be made in batches and frozen until you are ready to bake.
Cooking the potato in the microwave will make the inside of the potato nice and soft and baking will give a nice crunchy surface. Skip this step if you prefer and bake the potato for 10 minutes before adding the carrot.