Crispy chicken nuggets with oven chips
Golden crunchy nuggets and oven chips, coated without egg, milk or wheat. Better than the freezer aisle and made without gluten, dairy, egg and nuts.
- Time50 min
- LevelEasy
- Costabout £1.60 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the chips with the olive oil and half the salt on a large tray. Roast for 40 minutes, turning once, until golden and crisp.
40 min - 2
Mix the cornflour, paprika, garlic powder and remaining salt in a bowl. Toss the chicken in it.
- 3
Stir the coconut yoghurt through the chicken so every piece is lightly coated and tacky.
- 4
Tip the breadcrumbs onto a plate. Roll each piece in them, pressing so they stick. Place on a second tray and drizzle with the sunflower oil.
- 5
Bake the nuggets on the shelf above the chips for 20 minutes, turning once, until golden and cooked through with no pink inside.
20 min - 6
Boil the peas for 3 minutes and serve with the nuggets and chips.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.