Saturday, 29 September 2012

Home Made Chicken Nuggets - Oliver's Favourite !

Some of you may know that I originally started this blog as an online diary / photo album for far away friends and family. For this reason, I make absolutely no apologies for the fact that many of the posts are full of stories and photos of my little boy Oliver - he's basically what started it all.

The last two years, my mum has made us a hard back recipe book of this blog. It's fantastic as it's an album of family recipes and memories. I've got it on ebook version on my iphone and ipad too !

Anyway ....

My dear little Oliver. This recipe is just for you. My gran (Nanny Johnsons mummy) used to make the most wonderful fish and chips. As children, Uncle Simon and I used to get so excited when she made her battered fish for us as a treat.

This is the basic batter recipe I make for your favourite homemade chicken nuggets. Despite not even being quite 4 yo, you helped chop up those potatoes with a great big knife for the wedges. Mummy had to watch your didn't chop off her fingers !

Funnily enough, one of tonight's chicken nuggets looked very much like a tiny oven-ready chicken !

There isn't much too this recipe and no weights etc. I just make it up in volume to suit what I need. You could use this batter for fish too. You are growing up so fast already ! One day you'll be a big boy and off to college / uni or having left home and want to make these yourself.....

About a cup of plain flour
some very cold, sparkling water
pinch of Maldon sea salt
1/4 tsp or so of tumeric
a pinch of garlic granules

Sometimes I add a few chopped fresh herbs. I also add a good sprinkling of cayenne pepper or chilli powder to the batter for daddy and I after I've made yours. The tumeric isn't spicy - 

Add some of the cold, sparking water to the flour and whisk until there are no lumps. It wants to be a little more liquid than a dropping consistency cake mix.

Slice your chicken breasts - each into about 8 pieces. Dip in the batter and then fry in hot sunflower oil for about 5 mins until golden and crispy. If you have a digital thermometer, I normally make sure the oil is about 135 deg C + before I drop them in.


For the wedges, simply chop the unpeeled potatoes into wedges and pop into a self seal / ziploc type bag. Add some seasoning (cajun spices, garlic granules etc are good too) and a drizzle of olive oil. Close the bag and give it a good shake. Tip on to a baking tray - and bake at about 210deg C until golden and crispy - about 25 mins.

All my love, Mummy xx

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