Big Chicken Nuggets

Notes

What the family calls big chicken nuggets. Crispy and golden on the outside, juicy inside. They’re large enough that you can only fit one in the pan at a time — which is fine, it’s part of the ritual.

Method

1. Preheat oven to 180°C / 350°F. Line a baking tray with baking paper.
2. Place a chicken breast between two sheets of cling wrap and beat out to roughly 3cm thick using a rolling pin or meat mallet. Repeat with the second breast.
3. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten egg, one with breadcrumbs.
4. Coat each breast in flour (shake off the excess), then egg, then breadcrumbs. Press the crumbs in firmly.
5. Heat a generous splash of olive oil in a large frying pan over medium-high heat. Fry each breast one at a time for about 2–3 minutes per side until deep golden brown. They’re big — don’t rush it.
6. Transfer to the lined tray. Sprinkle generously with sea salt and add a cavalier pour of olive oil over the top.
7. Bake for 15 minutes until cooked through. Rest for a couple of minutes before serving.