Go Back
–+ servings
Chicken Nuggets - These baked not fried chicken nuggets are golden, wonderfully crunchy, healthy and ever so easy, you'll want to eat them all up!

Chicken Nuggets with Wedge Salad

No ratings yet
Print Pin
Course: Main Course
Cuisine: Modern Australian
Keyword: Baked Chicken Tenders, Chicken, Chicken Nuggets, Oven Baked Chicken Tenders, Potato Salad, Potatoes, Salad
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • 3 Baking trays
  • Kettle

Ingredients

  • 1.5 cup panko breadcrumbs
  • 2 spray olive oil 6 sprays total for the recipe
  • 500 g potatoes white
  • 2 tablespoon olive oil
  • ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • 600 g chicken tenderloins
  • 2 egg
  • 2 teaspoon garlic powder
  • ½ teaspoon smoked paprika 1 teaspoon total for the recipe
  • 1 tablespoon tomato relish 3 tablespoon total for the recipe
  • 2 spray olive oil
  • ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
  • 1 baby cos lettuce romaine lettuce
  • 1 avocado
  • 1 cup frozen baby peas
  • 1 lemon
  • ¼ cup kewpie mayonnaise
  • ½ teaspoon smoked paprika 1 teaspoon total for the recipe
  • 2 tablespoon tomato relish 3 tablespoon total for the recipe
  • ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe

Instructions

  • Turn your oven on to 220 C (425 F). Add panko breadcrumbs to a baking tray, spray with olive oil, and place in the oven for 3 minutes to brown them (careful they don't burn). Set aside once done.
    1.5 cup panko breadcrumbs, 2 spray olive oil
    Add panko breadcrumbs to a baking tray.
  • Slice potato into wedges, drizzle over olive oil and place on another tray, and into the oven for 25 mins.
    500 g potatoes, 2 tablespoon olive oil, ½ teaspoon salt and pepper
    Place potato wedges on a tray.
  • Slice chicken tenderloins into three, so you get fairly even squares in the shape of nuggets. Line another baking tray and put your kettle on to boil.
    600 g chicken tenderloins
    Slice chicken tenderloins.
  • Whisk egg, garlic powder, paprika and tomato relish together in a bowl. Dip chicken into egg mixture, coat in panko crumbs and place on the third tray. Spray with more oil and place in the oven for 15 minutes.
    1.5 cup panko breadcrumbs, 600 g chicken tenderloins, 2 egg, 2 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 tablespoon tomato relish, 2 spray olive oil, ½ teaspoon salt and pepper
    Coat chicken slices with egg mixture and panko breadcrumbs
  • Tear lettuce leaves apart and rinse. Slice avocado into wedges. Measure peas into a bowl, and defrost by pouring over boiling water then draining. Slice lemon into quarters.
    1 baby cos lettuce, 1 avocado, 1 cup frozen baby peas, 1 lemon
    Prep lettuce, avocado, peas and lemon.
  • Mix together mayonnaise, paprika and tomato relish.
    ¼ cup kewpie mayonnaise, ½ teaspoon smoked paprika, 2 tablespoon tomato relish
    Mix together mayonnaise, paprika and tomato relish.
  • To serve, arrange crisp lettuce, peas, potato wedges, avocado and lemon on a serving platter. Squeeze over lemon and season. Place chicken nuggets in a bowl and serve with mayo on the side. Kids may prefer elements served separately.
    1 lemon, ½ teaspoon salt and pepper, 1 avocado
    Chicken Nuggets - To serve, arrange crisp lettuce, peas, potato wedges, avocado and lemon on a serving platter. Place chicken nuggets in a bowl and serve with mayo on the side.

Nutrition

Calories: 693kcal | Carbohydrates: 54g | Protein: 44g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 2017mg | Potassium: 1600mg | Fiber: 11g | Sugar: 6g | Vitamin A: 866IU | Vitamin C: 62mg | Calcium: 107mg | Iron: 4mg