Crumbed Chicken Nuggets
November 17, 2015
- Prep: 15 mins
- Cook: 1 hr
1 hr 15 mins
- Yields: 20 nuggets
1Place flour in freezer bag or bowl.
2Place egg in separate bowl.
3Place breadcrumbs in separate freezer bag or bowl.
4First coat chicken in flour, shaking off excess flour.
5Then coat in egg, allowing excess to drip back into bowl.
6Lastly coat in breadcrumbs, shaking off excess.
7Repeat egg and breadcrumb steps to double coat.
8Continue until all chicken is coated.
9Place in lined slow cooker, leaving small gap between chicken nuggets.
10Cook on high with tea towel under lid for 1 hour or until cooked.
11I used a sunbeam 5.5L slow cooker, cooking in two batches
1To 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.
2Mix through some chicken stock.
3On a lined tray, spread out breadcrumbs evenly and place in a preheated oven on 200 Celsius for 5 minutes or until lightly toasted.
4Allow to cool before using.
Submitted by Karen Stuckings
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