Chicken Nuggets Recipe. Crispy outside and tasty inside…freshly made chicken nuggets can be partnered up with chips, salad or on their own with a saucy dip. A real favourite with the kids! Appreciate our Chicken Nuggets recipe.

You Will Need

• 2 chicken breasts
• 5 1⁄3 oz ready-made breadcrumbs OR
• 6 slices of cut bread (brown or white)
• 2 eggs
• 3 1⁄3 fl oz vegetable oil
• 1 tsp basil, parsley or both
• salt
• freshly ground black pepper
• 1 ¾ oz plain flour
• 1 blender
• 1 deep fat fryer or frying pan
• 1 sharp knife
• 4 small bowls or a tray
• 1 cutting board
• some kitchen paper
• 1 slotted spoon

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Step 1:

Trim the chicken

Take the chicken breast and cut off all excess skin, fat and bones.

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Step 2:

Chunk the chicken

Cut the chicken into small chunks so they will fit into the blender. Option: Leave the chicken in chunks or slices if you prefer chicken tenders; in that case do not blend the chicken in step 5.

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Step 3:

Dry the bread

To make your own breadcrumbs the bread you use needs to be dry. This means stale bread. If you only have fresh bread, then place the slices in the oven at 100 C for one hour until they are dried – not toasted.

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Step 4:

Make the breadcrumbs

Once the bread is dried, break it up into pieces and place it in your blender. Put the lid on and switch it on to the appropriate setting to make your breadcrumbs. Add any seasoning. Once the seasoning is nicely mixed pour the breadcrumbs into one of the bowls.

VIDEOJUG TIP

You can add any flavouring at this stage. From spices to herbs, garlic, salt to parmesan cheese. This recipe uses just some salt and pepper.

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Step 5:

Blend the chicken

Wipe out the blender with…

Kid’s Mini Pizzas Recipe. London’s Art of Hospitality is a children’s cookery school, teaching children the skills to make food that is good for them. Follow Julia Chalkley and Sally Kuhrt’s recipe for every kid’s favourite- mini pizzas. Try our Kid’s Mini Pizzas recipe.

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Step 1:

You will need

• 17 ½ oz strong bread flour
• 1 1⁄3 oz semolina
• 2 Tbsp caster (superfine) sugar
• 1 ½ tsp salt
• 2 ½ Tbsp olive oil
• 1⁄3 oz dried yeast
• 10 1⁄8 fl oz warm water
• 14 oz tin chopped tomatoes
• 2 Tbsp olive oil
• 1 tsp mixed dried herbs
• 1 large bowl
• 1 measuring jug
• 1 measuring spoons
• 1 cling film or a clean cloth
• 1 wooden spoon
• 1 baking tray
• 1 saucepan
• 1 rolling pin
• 1 olive stoner
• 1 knife

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Step 2:

The base

Place 500 grams of strong white bread flour into a large bowl. 
Add 40 grams of semolina… 2 teaspoons of caster sugar… 1 and a half teaspoons of salt… and 2 and a half tablespoons of olive oil. Then add 10 grams of dried yeast. This is the ingredient which will make the dough rise. Mix well.

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Step 3:

Mix in the water

Gradually stir in 300 millimetres of water. Mix with a wooden spoon until it forms a soft dough. It shouldn’t be too sticky, so stop adding the water when it is firm.

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Step 4:

Knead the dough

Sprinkle a little flour onto a work surface and turn the dough out. Use your hands to knead it by pushing away with the palms of your hands, and pulling it back with your fingers, turning it frequently. Keep kneading for about 10 minutes. The dough will become soft and silky to touch. Form a compact ball.

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Step 5:

Let the dough rise

Lightly oil a large bowl- this will prevent the dough from sticking to the sides. Put the dough in and cover either with…