Homemade Chicken Nuggets

Cut the chicken into 5 cm cubes and place them in the freezer, together with the metal parts of the Ankarsrum Meat Mincer, while you prepare the remaining ingredients.

Line two baking trays with baking parchment or silicone baking mats and set aside.

Prepare a breading station using three shallow dishes. Place the wholemeal plain flour in the first dish. Beat the eggs in the second dish. In the third dish, combine the wholemeal breadcrumbs, finely grated Parmesan, garlic powder and 2 tsp of the salt.

Assemble your Ankarsrum Assistent with the Meat Mincer attachment and the coarse grinding disc. Place a large bowl underneath to catch the minced chicken. Using the food pusher, mince the chicken on the highest speed.

Add the chicken stock and the remaining 1½ tsp of salt to the minced chicken and gently mix until combined.

Preheat the oven to 190°C (170°C fan).

Using a large spoon, scoop about 2 tbsp of the chicken mixture and shape it into a small nugget or patty.

Coat each nugget first in the flour, then the beaten egg, and finally the breadcrumb mixture. Place them on the prepared baking trays, leaving about 2.5 cm between each nugget. Repeat until all of the chicken mixture has been used.

Bake for 22–25 minutes, or until the coating is golden and the chicken is cooked through.

Serve immediately.

Freezing & Reheating:

Allow the cooked chicken nuggets to cool completely on a wire rack. Arrange them in a single layer on a tray and freeze until firm. Transfer the frozen nuggets to a freezer-safe bag or container and store for up to 3 months.

To reheat, preheat the oven to 200°C (180°C fan). Place the frozen nuggets on a baking tray lined with baking parchment or a silicone baking mat and bake for 10–15 minutes, or until piping hot throughout.