Krispie Chicken Nuggets - A recipe for kids (& their parents)

Not only are these much healthier to give your kids than the shop bought kind, they are also much tastier and much easier to make than you think.  Excellent finger food for kids. Try it! :)

Ingredients

350 g (12 oz) skinless and boneless chicken breasts (approx. 3 chicken breasts), cut into (bite-size) 2.5 cm (1 in) pieces

4 tbsp sunflower oil, for frying

Marinade

200 ml (7 fl oz) buttermilk

1 tbsp fresh lemon juice

1 tsp Worcestershire Sauce

1 tsp soy sauce

1/4 tsp paprika

Coating

100 g (3 1/2 oz) plain flour

1 egg, beaten with 1 tbsp water

75 g (2 1/2 oz) dry breadcrumbs or honey panko breadcrumbs

45 g (1 1/2 oz) freshly grated Parmesan

salt and pepper, to season

Method

Combine the marinade ingredients and soak the chicken pieces for 2 hours.

Put the flour on a large plate. Beat the egg with the water in a bowl and season with salt and pepper. Mix the breadcrumbs and Parmesan together on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs to coat.

Heat the oil in a large frying pan and sauté the chicken nuggets for 2–3 minutes each side until golden and cooked through, turning occasionally.

Alternatively, pre-heat oven to 200ºC/400ºF/Gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for18–20 minutes, until the coating is crisp and the chicken cooked.

While the nuggets are baking you can whip up these easy dips, by simply mixing the ingredients together in a bowl:

BBQ dip

6 tbsp tomato ketchup

2 tbsp maple syrup

1/2 tsp Worcestershire sauce

1/2 tsp soy sauce

2–3 drops Tabasco sauce (optional)

Honey-mustard dip

4 tbsp mayonnaise

1 tsp wholegrain Dijon mustard

1 1/2 tsp clear honey

1 tsp cold water

Information

MAKES 4 PORTIONS

Preparation time: 10 minutes

Cooking time: 20 minutes

If you are interested in purchasing a book from the Annabel Karmel range, click here

(Source: annabelkarmel.com)

Yummy Chicken Curry for Kids!

This is one of our favourite chicken recipes! And it's also very easy to make!
(Please remember that stock cubes are best not used for children under 1 year of age, and above 1, it is best to go for a low salt kind).

Ingredients

2 tbsp vegetable oil
1 onion peeled and chopped
1 clove garlic, crushed
1 small carrot cut into matchsticks
1 medium apple, peeled and thinly sliced
2 chicken breasts cut into bite sized chunks
1 tbsp Korma curry paste
1/2 tbsp mango chutney
1 tbsp tomato puree
100g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper

Method:

Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes.Add the garlic and sauté for half a minute. Then add the apple and stir fry for 3 minutes. Add the chicken and stir fry for 4 minutes
Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.

Information:

Suitable for freezing
MAKES 2 PORTIONS

If you are interested in purchasing any book from the Annabel Karmel range, click here