Making sure everything is cut into equal sizes, and not overcrowding the tray, are like biblical revelations to me. Before I cottoned on to those two simple rules, my nuggets looked like the aftermath of a wildfire. Now, my children walk past those Golden Gates to get to them. Hallelujah! You will need some spray oil.
- Yield: 4 Servings
- vegetable oil, for the trays
- 150 ml (5 fl oz) whole milk
- squeeze of lemon juice
- 4 skinless chicken breasts, cut into even nugget-sized chunks
- 125 g (4½ oz) fine dried breadcrumbs
- 2 tbsp garlic granules
- 1 tsp onion salt
- 2 tbsp dried oregano, or thyme, or finely chopped parsley leaves
- 1 Lemon finely grated zest
- 1 tbsp sesame seeds (optional)
- salt and freshly ground black pepper
- vegetable spray oil
- Preheat the oven to 190°C (375°F/Gas 5). Oil 2 baking trays and put them in the oven.
- Mix together the milk and lemon juice. It will go all lumpy and yucky-looking; don’t worry, it’s supposed to. Put the chicken in a bowl and pour the milk and lemon juice mix over it. Set aside.
- Mix together on a plate the breadcrumbs, garlic, onion salt, oregano, lemon zest, and sesame seeds (if using). Season with salt and pepper.
- Take the chicken pieces from the bowl and roll them in the breadcrumb mix until they are completely covered. Then lay them on the hot baking trays, leaving space between each, and spray with oil, then turn over and spray the other side.
- Bake for 20–25 minutes, turning halfway. To test for doneness, put a sharp knife through the middle to check there is no trace of pink.