Ingredients

350 g (12 oz) skinless and boneless chicken breasts (approx. 3 chicken breasts), cut into (bite-size) 2.5 cm (1 in) pieces

4 tbsp sunflower oil, for frying

Marinade

200 ml (7 fl oz) buttermilk
1 tbsp fresh lemon juice
1 tsp Worcestershire Sauce
1 tsp soy sauce
1/4 tsp paprika

Coating

100 g (3 1/2 oz) plain flour
1 egg, beaten with 1 tbsp water
75 g (2 1/2 oz) dry breadcrumbs or honey panko breadcrumbs
45 g (1 1/2 oz) freshly grated Parmesan
salt and pepper, to season

Method:

Combine the marinade ingredients and soak the chicken pieces for 2 hours.

Put the flour on a large plate. Beat the egg with the water in a bowl and season with salt and pepper. Mix the breadcrumbs and Parmesan together on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs to coat.

Heat the oil in a large frying pan and sauté the chicken nuggets for 2–3 minutes each side until golden and cooked through, turning occasionally.

Alternatively, pre-heat oven to 200ºC/400ºF/Gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for18–20 minutes, until the coating is crisp and the chicken cooked.

 
While the nuggets are baking you can whip up these easy dips, by simply mixing the ingredients together in a bowl:

BBQ dip

6 tbsp tomato ketchup
2 tbsp maple syrup
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
2–3 drops Tabasco sauce (optional)

Honey-mustard dip

4 tbsp mayonnaise
1 tsp wholegrain Dijon mustard
1 1/2 tsp clear honey
1 tsp cold water

Information:
MAKES 4 PORTIONS

Preparation time: 10 minutes
Cooking time: 20 minutes