Crumbed Chicken Nuggets

Submitted by Karen Stuckings

Crumbed Chicken Nuggets

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Serving: 20
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 400grams chicken breasts cut into pieces (try to make them the same thickness)
  • 1.5 cups toasted breadcrumbs
  • 2 teaspoons powered chicken stock (more or less to taste)
  • 2 beaten eggs
  • 3 tablespoons plain flour


  • Place flour in freezer bag or bowl.
  • Place egg in separate bowl.
  • Place breadcrumbs in separate freezer bag or bowl.
  • First coat chicken in flour, shaking off excess flour.
  • Then coat in egg, allowing excess to drip back into bowl.
  • Lastly coat in breadcrumbs, shaking off excess.
  • Repeat egg and breadcrumb steps to double coat.
  • Continue until all chicken is coated.
  • Place in lined slow cooker, leaving small gap between chicken nuggets.
  • Cook on high with tea towel under lid for 1 hour or until cooked.
  • I used a sunbeam 5.5L slow cooker, cooking in two batches


  • To make toasted bread crumbs place sliced bread into food processer and pulse until crumbed. You may like to do this in couple of batches, I used 6 slices of bread.
  • Mix through some chicken stock.
  • On a lined tray, spread out breadcrumbs evenly and place in a preheated oven on 200 Celsius for 5 minutes or until lightly toasted.
  • Allow to cool before using.

2 thoughts on “Crumbed Chicken Nuggets”

  1. Would love to make these they look delish…
    Is there a way to also cook chips at the same time by layering with baking paper or something??

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