Marinating chicken in buttermilk gives chicken nuggets a delicious flavour and keeps it nice and tender. Japanese honey panko breadcrumbs are particularly good for this. You can buy these in Japanese food shops or some large supermarkets. Otherwise use plain, dried breadcrumbs. Get your child to help whip up the dips for the chicken nuggets.
350 g (12 oz) skinless and boneless chicken breasts (approx. 3 chicken breasts), cut into (bite-size) 2.5 cm (1 in) pieces
200 ml (7 fl oz) buttermilk
100 g (3 1/2 oz) plain flour
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:
6 tbsp tomato ketchup
2 tbsp maple syrup
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
2–3 drops Tabasco sauce (optional)
4 tbsp mayonnaise
1 tsp wholegrain Dijon mustard
1 1/2 tsp clear honey
1 tsp cold water
MAKES 4 PORTIONS
Preparation time: 10 minutes
Cooking time: 20 minutes