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Cooking with Kids - The Web Chef Down-Under

How to Cook Homemade Chicken Nuggets

Chicken NuggetHello, everyone! I’m Lisa, Talia’s mum!

I’d like to share this great recipe with you for Homemade Chicken Nuggets, especially for a treat for the kids.

I served these nuggets with steamed veggies (carrots, broccoli, peas & corn), and a couple of wedges (or wee) roaster potatoes.

Type: Main Dish Recipe
Prep Time:  7 mins
Cook Time:  4-5 mins per batch
Servings:  3-4 kid size serves (plus your chosen side dishes)

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:


  • 1/3 cup plain white flour
  • 2 tbsp corn flour
  • 1 cup wholegrain fine breadcrumbs
  • 350 – 400 g free range chicken breast – cubed into nugget shaped pieces
  • milk – just enough milk to cover the chicken
  • 2 large eggs – whisked


  1. Place chicken breast chunks into a bowl and soak in enough milk to cover for 10 minutes.
  2. Mix flour, corn flour and breadcrumbs together on a plate or place in a large resealable plastic bag. Seal & shake to mix.
  3. Heat 2-3 cm of oil – sunflower or grapeseed oil are preferable, but you can use whatever you have or desire – in a medium saucepan over medium heat until the oil is almost quivering – do not let it get any hotter.
  4. Drain the milk off the chicken.
  5. Add chicken to egg wash and ensure they are well covered in egg.
  6. Transfer chicken from egg wash to either your plate of breadcrumbs or into a bag of breadcrumbs and coat thoroughly.
  7. Add batches of chicken to hot oil, being sure you don’t overfill the pan, and cook for 3-4 minutes. * Tip: The oil should be bubbling rapidly while the chicken is in it.
  8. Watch the heat on the oil – I normally turn mine down to medium-low when I put the first batch in.  * Tip: I then take a “largish” piece of the chicken out after 3 minutes & cut it in half to check if it is cooked through.
  9. When you are happy that the chicken is cooked through, scoop the chicken out with a slotted spoon and drain on several paper towels.
  10. Cook the rest of the chicken in batches and drain.
  11. Serve when all cooked & enjoy!


I hope you enjoy this Chicken Recipe on Cooking with Talia. Until next time…

Eat Nice with Sugar & Spice!

P.S. You’ll definitely need a large frying pan! Need one? Grab it here:

Sunpentown HK-1102 11 Inch Frying Pan Sunpentown HK-1102 11 Inch Frying PanA Sunpentown HK-1102 11 Inch frying pan is made to give you the highest level of heat distribution and conductivity possible.


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